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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
5
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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