I’m using a rub popular in Kentucky, where they barbecue the lamb.
This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney.
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 combination of oregano and garlic imparts an Italian flavor to this vinegar, which we keep on the mild side so that the heat doesn’t mask the flavor of the garlic.
Some of Southeast Asia’s most exotic spices are the stars of this Indonesian dish. Ginger, coriander, cardamom, and and cloves give this a distinctly rich taste.
Barbecued white chocolate soufflé brings serious game to your Valentine’s Day peacocking.
This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana.