Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it’s also tasty on grilled fish.
Caribbean ‘Crayfish’ with Tasty’s Wet Rub
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
Chipotle-Habanero Hot Sauce
Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
Caribbean ‘Crayfish’ with Tasty’s Wet Rub
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name.
Saba Scotch Bonnet Sauce
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
On Jamaican Scotch Bonnets and Country Peppers
In Jamaica, much use is made of fresh peppers the most highly esteemed hot pepper being the ‘Scotch bonnet’, which has a wonderful perfume and flavour.
A Jamaican Holiday Recipe
In Jamaica, Christmas carols are sung to a reggae beat…
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