Chef Dixie Fingal-Rock Innes shares her ‘light and refreshing’ family recipe for Dominican shrimp souse

| Newsletter Producer and co-editor of The Slice Published October 3, 2026 9:00am This year’s theme for Black History Month is Honouring Our Communities (Picture: Supplied) The theme of Black History Month this year is ‘Honouring our Communities’ and, as such, Metro is celebrating the Black people doing amazing things for food and culture in the capital. The Diaspora Dish, Metro’s newsletter focusing on African and Caribbean chefs from across the diaspora, is back for a second series. Over the next four weeks, they will share their signature recipes and the stories behind them. First is Dixie Fingal-Rock Innes with a family recipe we’ve been lucky enough to get our hands on: Dominican shrimp souse. Dominican souse is made across various Caribbean islands Souse is a light and fresh broth served cold – and made across many different Caribbean islands. In Barbados, it’s paired with pudding (steamed sweet potato) and is their national dish. But chef, recipe writer and food podcaster Dixie puts her own twist on it. ‘I am ashamed to say that sadly mine and my guests’ palates are not accustomed to such parts of the animal (souse is traditionally made withpork trotters, snout, or tail), so I sub with cooked shrimp, or chickpeas for the vegetarians,’ she says. Born and raised in South Wales to a British father and a Dominican mother, Dixie grew up above her parents’ deli and wine merchants in Monmouth, which stocked Caribbean produce. She was mentored by the late Anthony Bourdain on Channel 4’s The Taste in 2014, and has since cooked at some of London’s best-loved restaurants, including Sohaila, Padella and E5 Bakehouse. Now she develops recipes and hosts Dominican supper clubs, and souse goes down a treat. ‘No one’s ever heard of Dominica, so it’s fun to show people something different,’ she says. ‘I like to give people a little bit of history and play soca and calypso music.’ Here’s how to make Dixie’s shrimp souse at home Ask Metro Use AI to go deeper into the stories you care about – powered by Metro and trusted publications. Serves four as a light starter or two as a light main. Preparation: 30 minutes Ingredients 1/2 cucumber 200g cooked prawns (or chickpeas) 2 teaspoons salt 2 cloves of garlic, minced 1 red or green chilli, finely chopped 1 small handful of parsley, finely chopped 5 sprigs of thyme, striped off the stalk 2 spring onions, finely chopped 300ml cold water Juice of 1 lime Method Firstly, peel the dark green skin off the cucumber, cut in half length ways and then finely slice into half-moons, set aside. In a bowl combine all the ingredients. Add the sliced cucumber and thoroughly mix. Cover and place in the fridge for 1-2 hours to let the flavour develop and mingle. Serve Serve ladlesful of the chilled souse in bowls. This deceivingly dainty dish always goes down a storm at the start of the meal served alongside freshly fried Caribbean bakes or nice warm bread. Deals of the Day Kurt Geiger's new Notting Hill collection is a love letter to London's chaotic weather I’ve found the Hoover gadget that could make cleaning your floors so much easier I tried L'Oréal Paris's new PDRN serum and my skin looked glossier after one use This new Cricut gadget turns your favourite photos into stickers in minutes From kitchen hatches to burgundy walls – the biggest home trends for 2027 Bon appetit! Sign up to The Diaspora Dish Hi, I'm Lola Christina Alao, co-editor of The Slice newsletter. Are you a fan of African and Caribbean food? Sign up to Metro's tastiest new newsletter, The Diaspora Dish, where you can get your hands on signature recipes from the Black chefs shaping the London food scene. And series two is almost here... I edit Metro's lifestyle newsletters, and I'm always on the hunt for the hottest new food spot in London (Picture: Lola Christina Alao) With incredible dishes like Dominican souse, Senegalese jollof rice and Bajan fish cakes, it’s a celebration of culture, community, and flavour. Ready to join the family? Sign up here. Arrow MORE: UK supermarket launches ‘InPost-style’ lockers so you can collect shopping in seconds Arrow MORE: Greggs unveils Christmas menu 2026 — including return of ‘elite’ discontinued item Arrow MORE: Aunt Bessie has had a major makeover — now people think she’s ‘fit’ The Diaspora Dish Join the family and sign up to The Diaspora Dish newsletter – series two is on its way and it's coming in hot! New recipes, new chef interviews.