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Surinam Pika

Monday, 26 May 2008

Description

Here is the version of pika from former Dutch Guiana. If you were in Bonaire, you would use either Scotch bonnets or the much milder Madame Jeanette. The Scotch bonnets will overpower the flavor of the other when cooked if you use both. I have adapted this for American kitchens.

Ingredients

At a glance

Cuisine

French

Ingredient

Chile peppers

Cooking Method

Simmer

Heat Level

Chile

Yellow Wax

Meal/Course

Condiment

Makes

2 cups

½ cup vegetable oil
15 yellow wax hot chiles, seeds and stems removed, chopped
1 habanero chile, seeds and stems removed, chopped
½ large white onion, sliced
1 clove garlic, minced
1 teaspoon brown sugar
Salt to taste

Methods/steps

Heat the oil in a pan and add the chiles, onion, and garlic. Cook, uncovered, over very low heat for a half hour, stirring frequently. Add the sugar and salt, stirring well, and simmer until mixture is of a paste consistency. Add a little water if too thick.

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