Pinky's Peppersauce

Oh my hotness!

For a West Indian there is nothing quite like the kick of an amazing peppersauce…  A kick that pleasantly burns the lips and can make even the lowliest of meals taste like mana from heaven. Growing up in Barbados, I naturally ate Bajan peppersauce,  however my it does not compare to the flavoursome,  albeit searing heat of my Trini mum's peppersauce... My Trini mum, who I have very fondly have nicknamed Pinky.  It suits her.  She for some reason answers to it, so it has stuck.  No meal in our Caribbean household is served without her peppersauce on the side.  My father has been known to carry a bottle with him when traveling.  "Tabasco," he'd scoff, "no thank you, I have my own..."    

While wandering through a street market in Hell's Kitchen recently, I happily came across an African lady selling her homemade peppersauces.  Of course I had to sample to see if her sauce was hot enough to make the Devil dance... For my West Indian tastebuds, the heat level was moderate, but the sauce was so full of flavour that I had to buy a bottle.  She has  creatively made spicy concoctions, combining flavours like mango and tamarind or ginger and lemongrass.  Here is a link to her page: nafishotpeppercondiments.com  I will enjoy my little bottle of Nafi's Hot Pepper Condiment, but it just doesn't compare to Pinky's...

Pinky's peppersauce came with me to University and was applied to many meals of Kraft Mac and Cheese and Mr. Noodles.  It was carefully rationed and treasured and has therefore become something dear to me and truly reminds me of home.  Currently, there is a tiny bottle in our fridge, which is on the last dregs... “Yup,” I thought to myself, “Somethin's gotta happen”.   

 

Jamaican Hot Peppers and Bishop's Crown

I managed to locate some Jamaican hot peppers in our local supermarket, as well as some others that were labeled Ajies.  I jumped online and did my research and according to Wikipedia, these particular ones are known as Bishop’s Crown due to their distinctive shape.  They are indigenous to South America, but can also be found in Barbados.  I’ve never seen them at home, but figured I would give em a shot.  Unfortunately they aren’t spicy in the slightest… BUT the Jamaican peppers pulled through and provided the necessary heat for my version of my mum's recipe.  Pinky would be proud.  

Pinky's Peppersauce

Makes 6 8oz bottles

Ingredients:

1lb hot peppers (can use any you like.  I used 2/3 Jamaican hot and 1/3 Bishop's Crown)

16oz jar Giardiniera, vegetables and all the brining liquid

6 cloves garlic, peeled and cut in half

1/4 cup yellow mustard

1/4 cup water

Process:

1.      Remove and discard stems from peppers and cut each into four pieces.  I suggest wearing gloves when using very hot peppers, and DO NOT TOUCH YOUR EYES!

2.      Blitz all ingredients in blender in two batches until all peppers and vegetables are thoroughly broken down, adding a little more water if necessary.

3.      Pour each batch into a large non-reactive bowl.  Stir to combine.

4.      Pour into clean jars and voila! Peppersauce ;)

Stocked up!

To stick with proper Pinky Peppersauce etiquette, use only clean plastic (not metal) utensils when dipping into this amazing condiment that tastes great on just about everything!

 

 

 

 

 

A little Rock Named Bim

 

Barbados is often referred to as Little England, as we were colonized by the British in 1625.  In many ways our little Rock still shows our once strong allegiance to the Queen - cricket is our national sport, we drive on the left (i.e. the correct) side of the road, places in Barbados are named after those in Britain, such as Kent and Kensington and we still rightly include the letter 'u' in words such as favour and savour.  

We also, to some degree... value the foods that the Brits brought to our tiny island. Now, I'm not saying fish and chips could ever compare with a good ol plate of flying fish and cou-cou, but one of my favourite childhood treats was definitely influenced by the introduction of Rock Buns to Bim (another nickname for Barbados, but actual source is unknown).  We definitely took the recipe and Caribbeanized it with additions of coconut and  Muscovado sugar and then simply called them Rock Cakes. This inexpensive recipe is one that easily creates an afternoon treat to be enjoyed with a cuppa - a pleasure that we Bajans also happily inherited from Great Britain.  

 

 

For me these snacks were included at birthday parties or as a surprise treat when arriving home from school.  Even when your mum had no time to bake, there was always a pastry vendor in a van, or a quick trip to Purity Bakeries, to help feed the insatiable hunger of a West Indian child.  Rock cakes were even one of those recipes we all had to learn in Second Form Home Economics, from our sweaty, albeit lovely, Home Ec teacher... Ok maybe that part was just my experience...  Regardless, I was still never put off these lovely, coconuty morsels that crumbled just so, and if you were lucky, had half of a maraschino cherry on top! 

 

 

I've done my research on Rock Cakes, compared recipes and then used what I thought to be the best advice on making them.  I then made my own tweaks and additions and I think I've come up with something pretty darn tasty, and yes, great with my afternoon Earl Grey.  I must confess that after I pulled them out of the oven I said to my Aussie "These didn't quite come out like my mother's...".  He rather astutely pointed out, "Well your mother didn't bake them...".  Thank you for putting it all into perspective my love ;)

 

Spiced Coconut Rock Cakes

Makes 6

 Ingredients:

1/8 cup dried cherries, roughly chopped

1/8 cup raisins

2 tbs dark rum

2 cups all purpose flour

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1 tsp baking powder

1/4 cup butter

1/4 cup vegetable shortening

1/2 cup shredded coconut

1/2 cup Muscovado sugar, with extra for sprinkling

1 tsp vanilla

2 eggs, room temperature

4 tsp milk

Process:

1.     Preheat oven to 360F and lightly butter the baking sheet.

2.     Pour rum over dried fruits and heat in microwave for 20 seconds.  Set aside.

3.     Add spices and baking powder to flour and stir to combine.

4.     Rub both fats into the flour and spice mixture with fingertips until it resembles fine breadcrumbs.

5.     Drain fruits and add along with the coconut and sugar and mix evenly.

6.     Beat the vanilla with the eggs and pour into mixture.  Combine.

7.     Add milk slowly and mix with hands until a soft dough is formed.

8.     With a spoon and a fork, divide dough into six equal portions and place on the baking sheet, shaping each into a rough cone.

9.     Sprinkle the top with  a little (or a lot!) more sugar and bake in the middle of the oven  for 20 – 25 minutes or until golden brown, rotating the sheet halfway through baking time.

10. Transfer to a cooling rack to cool until you can’t take it anymore and just have to have one!

Om nom!