Monday, 26 May 2008
DescriptionHere 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.
At a glance
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.