This recipe, curried with colombo paste, illustrates the Bengal influence in Martinique, particulary the northern part of the island. Why the Bengalis named their curry after Colombo, so far from Calcutta, is not known.
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 habanero relatives that we have collected and planted over the years are but a small fraction of the total number of pod types in the species. However, they paint a fascinating picture of the world of this intriguing species of chile pepper.
A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée.
Here is my version of the classic hot sauce of Rórigues Island in the Mascarenes. It is very thick, so feel free to thin with more water if you want.
Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.
This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.