Yield: 12 Ounces INGREDIENTS 15 Hot Peppers (Scotch Bonnet/Habanero) 6 - 7 Chadon Beni/Culantro Leaves 7 Cloves Garlic, peeled 1 Inch Piece of Carrot, peeled ½ Inch Piece of Fresh Ginger, peeled 1 ½ Tsp Salt ½ - ¾ Cup Vinegar Juice of 1 Lime METHOD If your hands are sensitive to pepper/capsicum, put on a pair of gloves for preparation. Remove stems from peppers by gently twisting and turning them out and discarding. Wash peppers under running water as well as the chadon beni.

Yield: 6 - 8 Servings INGREDIENTS Potato - 2 lb (1 inch cubes) Carrot - 1 cup (grated) Sweet Pepper - 1/2 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper - to taste (finely chopped) Chadon Beni (Culantro) - 1/2 cup Salt - to taste Flour - 4 cups + more (sifted) Salt - 1/4 tsp Baking Powder - 4 tsp Brown Sugar - 1 tbsp Water - 2 cups Cheese - 2 cups (grated) Ghee - 1/2 cup (melted for tawa) METHOD Boil potatoes until tender. Strain, place in a bowl a

Yield - 2 to 4 servings INGREDIENTS Channa/Chickpeas - 1 (15oz) can Oil for frying - 3 cups Garlic - 1 tsp (finely chopped) Scotch Bonnet Pepper - 1 tsp (finely chopped) Chadon Beni/Culantro - 1 tbsp (finely chopped) Salt - 1/4 tsp or to taste METHOD Strain, wash and air dry channa. Make sure channa is completely dry! *IMPORTANT* Place oil into a pot and heat over high heat. Once the oil is ready for frying, fry channa until golden brown and crispy. Remove from oil and let dr

YIELD: 4-6 Servings INGREDIENTS Yard Fowl (Free-Range Chicken) - 2 1/2 lbs Salt - 1 tbsp Black Pepper - 1/2 tsp Minced Garlic - 1 tbsp Chive - 1/4 cup (finely chopped) Chadon Beni (Culantro) - 1/2 cup (finely chopped) Pimento Pepper - 1/4 cup (finely chopped) Green Seasoning - 1/4 cup Coconut Oil - 1/8 cup Brown Sugar - 1/2 cup Curry Powder - 1 tbsp Roasted Geera (Cumin Powder) - 1/2 tsp Water - 1/4 cup Fine Thyme - 10 sprigs Scotch Bonnet Pepper - 1 whole METHOD

INGREDIENTS 2 tbsp of Vegetable Oil ½ tsp of Minced Onions ½ tsp of Minced Garlic ½ tsp of Minced Pimento Peppers 1 tbsp of Minced Celery 1 tbsp of Chopped Chives 2 Green Chilies Finely Minced ½ tsp Curry Powder ¼ tsp Turmeric Powder ¼ tsp Amchar Masala 1/4 cup Steel-cut Oats ¾ cup Vegetable Stock ½ cup Coconut Milk 3 Dashes of ANGOSTURA® aromatic bitters 3 Dashes of ANGOSTURA® orange bitters Salt and Black Pepper to Taste METHOD Place a small sauce pan over medium heat. Add

This recipe was inspired by Neisha's Pepper Pot. INGREDIENTS Scotch Bonnet Peppers - 10 Coconut Oil - 1 tbsp Pimento Peppers - 10 Garlic Cloves - 10 Chadon Beni (Culantro) - 8 leaves Lime or Lemon Juice - 1 tbsp Salt - 2 tsp METHOD Preheat oven to 400°F Wash and remove stems from peppers. Toss peppers in 1 tbsp of coconut oil. Place on a greased baking sheet and roast for 20 minutes. Blend all the ingredients together. #caribbean #trinidadandtobago #pepper #peppersauc

*FC: Finely Chopped INGREDIENTS Shrimp - 1 lb (Large, deveined with shell on) Garlic - 3 FC Thyme - 3 sprigs Chadon Beni (Culantro) - 1/2 bundle FC Chive - 1/2 bundle FC Ginger - 1 tbsp grated Salt - 1 tsp Sesame Oil - 1/4 cup Scotch Bonnet Pepper - 3 (Seeded and thinly sliced) Onion - 1/2 cup (cut into chunks) Ketchup - 1/4 cup Vinegar - 1 tbsp METHOD Wash shrimp in a vinegar (or lime) & water solution. Let drain fully, Season shrimp with garlic, thyme, chadon beni, chive, g