Ingredients 60 gm Butter 80 gm Onion, finely chopped 1 Red Capsicum, finely chopped 3 Garlic cloves, minced ½ cup tomato sauce 2 cups Red Kidney beans, cooked 1 tsp Thyme 2 tsp Oregano 1 Bay leaf 1 cup long-grain white Rice 1 ¾ cups Vegetable stock 2 Scotch Bonnet pepper Method Heat the Butter in a large...
Ingredients 1 kg Butternut pumpkin, seeded, peeled cut into 2 cm chunks 2.5 l water, plus more if needed Salt and pepper to taste 2 Scotch Bonnet 10 whole Cloves 4 Carrots, peeled and sliced 2 Turnips, peeled and cut into 1cm chunks ½ small head green Cabbage, cored and roughly chopped ½ tsp...
Ingredients 2 ½ cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds about 1/4 large cabbage 1 Carrot julienned or grated ½ cup thinly sliced Eshallots 6 Scotch Bonnets, stemmed, quartered 3 sprigs Thyme 8 whole Cloves 1 tsp Salt Flakes 3 cups distilled white Vinegar 60 ml fresh Lime juice Method Pack...
Ingredients 1 tsp Olive oil 80 gm Onion, chopped 2 Scotch Bonnet , chopped 80 gm Red Capsicum, chopped 3 Garlic cloves, chopped 2 tbls Tomato paste Salt and Pepper to taste 40 ml Apple cider vinegar ½ a Lemon Juiced 1 cups water (or more as desired) Method Heat a pot over medium heat, add...
Ingredients 200 gm unsalted toasted Peanuts 20 ml peanut oil 1 ½ Scotch Bonnets 1/2 tsp salt Method Pulse the Peanuts in the food processor until it becomes a smooth paste. Add oil if the food processor is struggling, or you want a smoother paste Add half the Chilli, and...
Ingredients 2 cups garlic cloves 2 cups leek chopped 2 cups onion chopped 1 ½ cup red Capsicum 1 ½ green Capsicums 1 ½ cup Spring Onions chopped 1 cup celery chopped 1 cup parsley ½ cup thyme unstemmed 3 Scotch Bonnets 60 ml bitter orange 40 gm salt 10 gm pinches brown sugar 40 ml Rice Bran oil 80gm...