scotch bonnet

To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.

Spicy Grilled Jerk Chicken Recipe

Scotch bonnet peppers (see note)

scallions,

(2-inch) knob fresh ginger, roughly chopped

garlic

freshly picked thyme leaves

allspice

nutmeg

dark brown sugar

soy sauce

olive oil

salt and black pepper

allspice berries

bay leaves (about 2 loosely packed cups)

Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.

Place chickens in a large bowl or baking dish. Pour marinade over chickens and turn until thoroughly coated. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.

When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and pile the coals against one wall of a kettle grill. Alternatively, set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half open.

Drain bay leaves and allspice berries in a fine mesh strainer. Spread 2/3rds of bay leaves evenly over the cooler side of the grill (it's ok if some allspice berries fall through) in a pattern just large enough to fit the chickens. Lay the chickens over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 1/3 of remaining bay leaves over hot side of grill and immediately cover, with the vent above the chicken. Cook for 15 minutes.

Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, add 15 new coals to the pile of hot coals, then place remaining bay leaves and allspice berries on hot side of grill directly above the coals. Cover and continue to cook until the coolest part of the chicken breast registers 145°F on an instant read thermometer, about 20 minutes longer.

Uncover grill and wait five minutes until coals are hot again (if using gas grill, increase heat to high). Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 150 to 155°F on an instant read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.

Pumpkin rice

pumpkin

g coconut cream

spring onions

½ a bunch of fresh thyme (15 grams)

Scotch bonnet chillies

½ a pointed cabbage (400 grams)

450 g basmati rice

onion

cherry tomatoes

okra

x butter beans

This Jamaican jerk sauce recipe is made with fiery Scotch Bonnets peppers, aromatics and a number of seasonings that make it a must for spicy sauce lovers. Goes great with chicken or seafood.

Jamaican Jerk Sauce Recipe

Scotch Bonnet peppers (chopped)

scallions (end trimmed)

vinegar vinegar

lime

ginger

brown sugar

cinnamon

thyme (or use fresh, if available)

Salt and pepper black pepper)

Add all of the ingredients to a food processor. Process until smooth, or until you achieve the consistency you desire.

Use immediately. Store the leftovers in the refrigerator in an airtight container.

How to make oven baked jerk chicken with a Jamaican jerk marinade made with scotch bonnet peppers, onions, allspice, cinnamon, nutmeg, garlic, ginger and more! Moist, tender and delicious!

Oven Baked Jerk Chicken

chicken

jerk marinade

Cut up the chicken into 6 pieces (2 legs/thighs, 2 breasts, 2 wings)

Place in a large bowl and cover in jerk marinade. Turn the chicken around to make sure that all the pieces are coated. Cover the bowl with plastic wrap and place in th fridge for a minimum of 1 hour.

Preheat oven to 375F and place chicken pieces on a baking sheet.

Bake in the oven for 1 hour or until the chicken is cooked through and the internal temperature reaches 165F

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.

Moqueca (Brazilian Seafood Stew)

head-on prawns or large head-on shrimp (about 12 ounces)

cod fillet,

Kosher salt

limes

dendê oil (red palm oil; see Tip)

garlic cloves,

yellow onion, chopped (1 cup)

sweet baby bell peppers

tomatoes,

hot chile,

coconut milk

cilantro

rice,

Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.

In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.

Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.

Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.

Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes. 

Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

Get a blast of Caribbean flavor with this Jamaican jerk marinade recipe made with fiery scotch bonnet peppers and a blend of piquant seasonings.

Jamaican Jerk Marinade Recipe

vinegar white vinegar vinegar

orange (about ¾ cup (orange juice))

lime (lime juice)

thyme (or use fresh if available)

Add all of the ingredients to a food processor. Process until smooth.

Use immediately to marinate your chicken, pork, seafood or vegetables.

A chunky blend of fresh tomatoes, red onions, chile and lime juice, sauce moyo can be found across West Africa, particularly in Benin, Togo and Senegal. It's great in hot and humid weather, though it brings a little heat and flavor of its own thanks to the addition of a Scotch bonnet or habanero chile. Fresh tomatoes are traditionally the source of its mild sweetness, but, here, mango is added for a fruity burst of flavor. Seasonal stone fruits, like peaches, apricots and nectarines, will work just as well.

Sauce Moyo With Mango

tomatoes (any size), halved and cut lengthwise into 1/2-inch-thick slices

green Scotch bonnet

lime juice

kosher salt (Diamond Crystal)

black pepper

peeled,

In a medium bowl, combine the tomatoes, onion and chile. Pour in the lime juice, toss and add the salt and pepper. Add the mango. Stir, cover and let sit for at least 10 minutes at room temperature or up to 2 hours in the refrigerator before serving.

Serve over grilled or roasted whole fish, warm grain salads, and grilled or pan-seared meat.

Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it’s the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you’re able to find New Zealand Cheddar (or “Trinidad cheese” as it’s called on the island), don’t pass it up.

Trinidadian Macaroni Pie 

sharp Cheddar, coarsely grated (2 cups)

whole-milk mozzarella, coarsely grated (2 cups)

milk

egg, whisked

tomato paste

garlic powder

onion powder

Dijon mustard

thyme leaves, chopped

Scotch bonnet pepper, finely minced, seeded for less heat

Kosher salt (Diamond Crystal) and black pepper

macaroni

Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.

In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.

Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it’s fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.

Bake until the top is bubbling and golden brown, 35 to 40 minutes.

Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.

Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it’s broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if the skillet calls out to you. And do make the traditional cabbage, carrot and chile pepper pickle called <a href="http://cooking.nytimes.com/recipes/1017277-pikliz">pikliz</a> (pick-lees) for serving, which gives the rich meat just the right spicy-vinegar punch.

Haitian Pork Griot

Scotch bonnet

onion,

green bell pepper, diced

red bell pepper, diced

parsley,

salt,

fresh thyme, plus more thyme leaves

garlic cloves, finely chopped

cane vinegar or cider vinegar

orange

lemon

Worcestershire sauce

pork

coconut oil (melted)

Pikliz,

Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.

Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.

The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.

Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking  any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.

Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.

Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.

To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

This pikliz recipe is made with shredded cabbage, carrots, bell pepper, and fiery Scotch Bonnets in a simple brine, the perfect crunchy-spicy condiment!

Pikliz Recipe (Spicy Haitian Pickled Slaw)

cabbage

red bell pepper (thinly sliced)

carrot (grated (about 1/2 cup))

onion (thinly sliced (about 3/4 cup))

Scotch Bonnet peppers (sliced

garlic (minced)

white vinegar apple cider vinegar

salt

Black pepper

Vegetables

Mix the pikliz vegetables - cabbage, carrot, bell pepper, Scotch bonnet peppers, onion, and garlic - in a large bowl.

Transfer the vegetables to a large Ball jar.

Brine

Whisk together the brine ingredients - vinegar, lime juice, salt, and optional black pepper - then pour it into the jar. Be sure to completely cover the vegetables with the brine.

Pickle

Secure the lid and refrigerate for 3 days or longer to let the flavors mingle.

This Jamaican curry powder recipe is a taste of the Caribbean with a versatile mix of warming spices and fiery heat that's easy to adjust, perfect for quick and easy meals!

Jamaican Curry Powder Recipe

turmeric

coriander seeds (or use 2-1/2 tablespoons ground)

whole yellow mustard seeds

fenugreek seeds

whole allspice berries

cumin seeds

black peppercorns (or use 1-1/2 teaspoons ground black pepper)

Scotch Bonnet powder (optional,

anise seeds anise

(or use ¼ teaspoon ground)

Salt (or

Toast Seeds

Toast the Seeds/Grains. If you are using seeds/grains, lightly toast them in a hot dry pan on medium-low heat for 2-3 minutes, stirring a bit, until they become nicely fragrant. Do not let them burn or you will get a bitter flavor.

Grind Seeds

Grind in a spice grinder or with a mortar and pestle along with the other ingredients. Mix well.

For Ground Ingredients Only. Simply mix all of the spices together until well incorporated.

Store

Store in an airtight container in a cool, dark place for 3 months. Will last longer, but will begin to lose potency.

In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like <a href="http://cooking.nytimes.com/recipes/1017276-haitian-pork-griot">the pork dish griot</a>. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It’s also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator. Make sure to take care when handling the chiles; gloves are recommended here.

Pikliz

green cabbage

carrot,

scallions, thinly sliced

black peppercorns

cloves

cane vinegar, cider vinegar or white vinegar

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.

Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.

Egusi seeds—the large seeds of an African melon—are toasted and ground to thicken this popular Nirgerian stew.

Egusi Stew With Goat

onions

Scotch bonnet pepper

red palm oil

egusi seeds

crayfish powder

Maggi cubes

iru powder

chicken stock

goat shoulder, cubed

canola oil

pumpkin leaf

Epicurious

In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes

Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.

Top 15 scotch bonnet recipes from across the web

The most viewed scotch bonnet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Grilled Jerk Chicken Recipe

Pumpkin rice

Jamaican Jerk Sauce Recipe

Oven Baked Jerk Chicken

Moqueca (Brazilian Seafood Stew)

Jamaican Jerk Marinade Recipe

Sauce Moyo With Mango

Trinidadian Macaroni Pie

Haitian Pork Griot

Pikliz Recipe (Spicy Haitian Pickle...

Jamaican Curry Powder Recipe

Pikliz

Egusi Stew With Goat

Jollof Rice Recipe

Jerk Salmon Recipe

Top 15 scotch bonnet recipes from across the web

The most viewed scotch bonnet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Grilled Jerk Chicken Recipe

Pumpkin rice

Jamaican Jerk Sauce Recipe

Oven Baked Jerk Chicken

Moqueca (Brazilian Seafood Stew)

Jamaican Jerk Marinade Recipe

Sauce Moyo With Mango

Trinidadian Macaroni Pie

Haitian Pork Griot

Pikliz Recipe (Spicy Haitian Pickle...

Jamaican Curry Powder Recipe

Pikliz

Egusi Stew With Goat

Jollof Rice Recipe

Jerk Salmon Recipe

The most viewed scotch bonnet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine