scotch bonnet pepper

The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.

Jollof Rice

tomatoes,

Scotch bonnet pepper

onion,

red bell peppers,

vegetable oil

salt

curry powder

hot ground chile pepper,

garlic powder

onion powder

bay leaves

ginger

thyme

rice

In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.

Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.

Stir in the rice until well mixed, then reduce the heat to low.

Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

Tunde Wey of New Orleans shows how he makes his vegan version of jollof rice, a West African dish.

Jollof Rice | Taste Makers

Scotch Bonnet Orange Hot Sauce

orange Juice (freshly squeezed works best)

vinegar

scotch bonnet pepper (optional: use two

Carefully remove the seeds and pith from the scotch bonnet pepper and chop it into small pieces.

In a small pan over medium heat add all of the ingredients.

Bring the mix to a boil then simmer for 5 minutes.

Strain the scotch bonnet from the sauce and serve warm or cold.

Jamaican Pickled Vegetables (Escovitch Sauce) is a very popular Caribbean pickled vegetable dressing that is used as a condiment to many dishes, particularly seafood. It&#039;s made by pickling vegetables such a onions, chayote, carrots and scotch bonnet peppers in vinegar, herbs and spices!

Jamaican Pickled Vegetables (Escovitch Sauce)

White Onions (large, sliced)

Carrot (large, julienned)

Chayote (chocho, large, sliced)

Scotch Bonnet Peppers (sliced)

Pimento Seeds (allspice berries)

Thyme Sprigs

White Vinegar

In a large sealable glass jar, layer in all the prepped ingredients - onions, carrots, chayote (chocho), scotch bonnet peppers, pimento seeds and thyme sprigs. Then pour the white vinegar on top until all the vegetables are covered. Seal and place in refrigerator to allow the flavours to intensify and marinate.

https://seasonedskilletblog.com/wp-content/uploads/2022/08/Jamaican-Pickled-Vegetables-Escovitch-Dressing.mp4

Jamaican Pickled Vegetables (Escovitch Sauce) Recipe Video

Top 3 scotch bonnet pepper recipes from across the web

The most viewed scotch bonnet pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jollof Rice

Scotch Bonnet Orange Hot Sauce

Jamaican Pickled Vegetables (Escovi...

Top 3 scotch bonnet pepper recipes from across the web

The most viewed scotch bonnet pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jollof Rice

Scotch Bonnet Orange Hot Sauce

Jamaican Pickled Vegetables (Escovi...

The most viewed scotch bonnet pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine