Fiery Foods and Barbecue SuperSite - Recipes - Scotch Bonnet

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Chile - Scotch Bonnet

The Prime Minister's Hot Sauce

Here is the hot recipe of the famous Errol W. Barrow, who was Prime Minister of Barbados from1961-76 and again from 1986 until his death in 1987. He was also an accomplished cook, and published Privilege: Cooking in the Caribbean (Macmillan Caribbean) in 1988. He noted: "Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used." We have modified this recipe slightly for the food processor-enhanced kitchen.

Tomato Rundown Sauce

In Jamaica, this sauce is served over a wide variety of fish and even 
lobster. It is such a tasty sauce that it is wonderful when served over 
pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to 
cooking vegetables in coconut milk until most of the milk is absorbed, 
leaving a light oil.

West Sumatran Rendang

Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk. This recipe takes some time to make, but it's worth it. It keeps for months in the freezer, so make a lot. Serve the rendang over rice.

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Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”