Dear reader, 

Here, you'll find copy aimed at tempting readers to try a new Caribbean recipe.

Context: My client wanted me to enforce his Caribbean restaurant's brand identity by leveraging Saint Lucia's independence day as an inspirational element for his cuisine. 

The second goal is to make readers excited to explore and cook his restuarant's Caribbean recipe.

Please bear in mind that I was given a 300 word limit.

My client has kindly given me the green light to showcase this on my portfolio.

Enjoy!

Liven Your Kitchen With An Exotic Caribbean Appetizer

Did you know that the 22nd of February marks Saint Lucia's independence?

What is Saint Lucia, you wonder?

Well, Saint Lucia is a stunning volcanic island in the Caribbean, known not only for its striking golden beaches but also for its heavenly cuisine.

As you may know, we, at The Rum Kitchen, proudly draw inspiration for our menu from the Caribbean's vast wealth of history and culture, fuelling life into our recipes. 

One of those recipes is salt fish fritters, a hallmark cuisine from Saint Lucia and fittingly enough, one of our specialty dishes! 

So what better way to celebrate Saint Lucia's independence anniversary than by showing you how to make your own salt fish fritters?

Just imagine the end result.

You go to the kitchen, and out of the pan, you pull out one of the freshest, crispiest, most delicious hot salt fish fritters you've ever eaten.

Go on, have yourself a big bite. Careful, it's hot!

Mmm, talk about golden crisp! The savory garlic powder and fresh fish seasoning merge to produce a mouthwatering peppery flavour that melts delight straight into your tastebuds. 

Before you sink your teeth into the next golf-ball sized fritter, try dipping it slowly into a sweet and sour tamarind sauce. 

WOW.

And you thought the first bite was good!

Ahem.. before you take a bite out of your laptop, here's how to prepare your very own salt fish fritters!

• Mix cooked saltfish with flour and a little baking powder. 
• Add a couple eggs, a spring onion bunch, a little garlic powder and fish seasoning.
• Pour soda water and mix well.
• Fry small balls of the mix until golden brown and crispy from the outside.
• Tamarind sauce: mix tamarind puree with finely chopped coriander, garlic puree, sea salt, hot sauce, and orange juice.