Named after the zombie-like stilt character that prowls around during 
Carnival celebrations, this sauce features two ingredients common to 
Trinidadian commercial sauces, papaya and mustard. The sauce can be used 
as a condiment or as a marinade for meat, poultry, and fish.

This recipe by Mark Masker appears on the Burn! Blog here. The sausage recipe for this is one I found in Charcuterie: The Craft of Salting, Smoking, and Curing.

I tweaked their version a little bit with the habanero peppers. It’s the first thing I made in my grinder, and everyone agreed it was the best chorizo they’d ever tasted.

These tasty snacks arrived in the Caribbean islands by way of South America, where they use banana leaves as a wrapper. The leaves are available, frozen, in Asian markets. To soften them for use, thaw them out and pass them over a gas flame, or place them in a bowl and pour boiling water over them.

The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.  Serve with curries or other Indian foods.

From the article "Perfectly Pungent Peaches" by Dave DeWitt here.