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Where Did the name scotch bonnet come from?

  The Scotch Bonnet supposedly comes from the Tam O Shanter. But I wonder whether a Scottish woman in the Caribbean, or more likely a soldier. Wherever, some old market lady saw the hat and exclaimed “that looks just like my peppers” and off we go into the present and the wonderful fragrant scotch bonnet […]

Umami – the yummy deliciousness secret

Yummy is what its all about with taste. We think aged daikon brings umami and its “yummy deliciousness” to our sauce and that is what brings customers back time and again. We get asked a lot about daikon, so many people do not know this mild giant Japanese radish. We are the only hot sauce […]

Review of Ooft!

Nice review of Ooft! done by a customer. Some notes on the review. Daikon or Mooli is a large white radish and brings subtle flavour enhancement and depth to the sauce. Ooft! is aged for 1-3 years before bottling giving a very rich taste. Because it is an AGED artisan product there are flavour differences […]

Google Plus Recipes

Lots more recipes on our Google Plus page. Ooft! Caribbean Recipes All our recipes are from our own kitchen and we use them ourselves.   Our older blog which has more recipes with a wider range is Trinidadrecipes

Caribbean Style Kippers with Ooft! Hot Sauce

Kippers make a good alternative to the Caribbean smoke herring.  Nostalgic for  smoke herring and fry bake in Trinidad. Now what’s an equivalent and inexpensive in Scotland? Kippers. So to the recipe. Sliced onion and sweet pepper half a chilli slow cooked until soft with a little oil. Throw in 2 tomatoes chopped and cover to […]

Mexican Chipotle Wraps

Mexican Chipotle wraps Ingredients (for 4-6 people) 1kg beef brisket 1 bottle ooft! Chipotle 1 Onion 2 cloves Garlic Lettuce, avocado, sweet peppers   Method Take a frying pan and render down some onions and garlic slowly. Remove and turn up heat and sear pieces of brisket until browned. Add all to a covered oven […]

Plantain Fried and served simply

This is banana big brother and very versatile. Cook it green as a vegetable with curry, or let it ripen until dark and then peel slice and fry gently until golden brown. Salt lightly and serve with roti and drops of Ooft! Scotch Bonnet, or as in picture on a roll. Plantain has a taste […]

Mango Chow

Mango Chow great way toi eat this fruit

Mango Chow Mango Chow is my favourite way to eat slightly hard mangoes.  Other than just eating them ripe a lot of people struggle to know what to do with mangoes. This very simple dish is a lovely healthy snack. Choose firm mango, peel and cut up into a bowl. Add spoon of sugar, spoon […]

Trinidad Crab Curry with Dumplings

Crab Curry This crab curry is a must if you visit Tobago. In Trinidad they use land crabs, sold at the roadside by small boys on long poles about 6-8 to a bunch. In the UK we use medium brown crabs. It is essential they are live crabs, hard to get in the UK unless […]

Caribbean Stewed Salmon and Rice

Caribbean Salmon and Rice

Caribbean Stewed Salmon. Caribbean stewed salmon and rice is a wonderful recipe that uses an every day stand by in a unique way, and is so delicious my sons want it served every week. It is also a 25 minute meal, i.e. the whole meal takes about 25 minutes from start to finish. Tinned salmon […]