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Favourite Recipe Posts

This is an index to our five favourite posts so you can find them quickly. All these recipes are tested by us and used every week by our family. If you are unsure about the crab, so were we, but our sons just loved it, its one of those get your fingers messy recipes.  The salmon recipe is a real find in this world of quick food when your tired and hungry, from opening the tin of salmon to plate 30 minutes max.  More recipes can be found on our Google+ pages – link to Google+ pages


Butter Chicken top rated recipe – link to recipe

Caribbean Salmon and Rice
Caribbean Salmon and Rice

Caribbean Salmon and Rice, for those who work late and want a 30 minute meal – link to Caribbean Salmon

Slow cooked beef tortilla with ooft! CHipotle
Slow cooked beef tortilla with Ooft!! Chipotle

The finest Mexican Chipotle Beef Wraps – really – link to Mexican Wraps

Mango Chow great way toi eat this fruit
Mango Chow great way to eat this fruit

Simple recipe for luscious mango snack that kids love – link to Mango Chow

Crab curry with dumplings that will become a family favourite – link to crab curry


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Scotch Bonnet Hot Sauce – what is a bonnet?


Early 1900's womens Tam
scotch bonnet hot sauce – tam o shanter hats

Scotch Bonnet

We make scotch bonnet hot sauce. You can buy a bottle by clicking this link.  A lot of people like the flavour but have you wondered where the name comes 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.  See the examples and what do you think? Whether a lady from a ship or a soldier passing by, some old market lady, maybe in Jamaica, saw the hat and exclaimed, “that looks just like my peppers” and off we go into the present and the wonderful fragrant  peppers we use exclusively in our Hot Sauce.

I have done a bit of research but the origin seems lost in time. My own view is a soldier, but I must admit the images of ladies hats looks closer.  We have tried so many other peppers and just cannot get the flavour we want from any other. Scotch Bonnet are a cousin or part of the group Habanero an pepper grown in the Caribbean but also in Africa and India. They are high in heat with a Scoville rating of about 250,000.

soldier wearing tam
Old soldier with tam
scotch bonnet hot sauce named after this Modern Tam?
scotch bonnet hot sauce named after this Modern Tam?
Scotch Bonnet hot sauce and peppers
Scotch Bonnet hot sauce and peppers

Early 1900’s womens Tam

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Umami – Daikon, the yummy deliciousness secret

Daikon best aged hot sauce uk
Daikon - the umami in Ooft!
Daikon Japanese radish also called Mooli

Daikon brings Umami

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 maker in the Uk to age and to use daikon.  As one fanatic from Iceland said (when he trekked all the way to our door) I’ve finally found the perfect sauce!

Mercola Food facts says about daikon:-

One benefit that you can get  is its ability to improve digestion, thanks to an enzyme called diastase, which helps relieve indigestion, heartburn and may even curb hangovers. 11 Meanwhile, isothiocyanates, which give daikon its peppery and pungent qualities, may help improve blood circulation and prevent clots.

The juice extracted from raw  has been traditionally used to alleviate headaches, fever, swollen gums and hot flashes, as it has anti-inflammatory and cooling effects. 12 Daikon radish also contains high amounts of potassium, vitamin C and phosphorus – nutrients that are essential for good health.

While you may think that the benefits are only attributed to the root, you’ll be surprised to know that the leaves have an impressive nutritional value, too. They’re actually loaded with vitamin A, essential for eye health, and vitamin C – more than the root, actually. They also provide beta-carotene, sodium, iron, phosphorus and calcium. 13

Organic Facts provides a good summary of the health-promoting properties of this food:
Alleviates respiratory issues. It can help clear out excess phlegm and eliminate bacteria and other pathogens from your respiratory tract.
Promotes digestive health.  helps facilitate better digestion of proteins, complex carbs and fats, which in turn prevents constipation and increases nutrient uptake in the gut.

Assists in detoxification. It stimulates urination, which is necessary for keeping the kidneys clean.

Has potential cancer-preventive ability. This vegetable possesses antioxidant phenolic compounds that may help reduce certain types of cancer.
Bolsters your immunity. The vitamin C in daikon stimulates white blood cell production, which may speed up repair and healing in your body.

Alleviates inflammation. The juice’s anti-inflammatory properties can help decrease inflammation throughout your system, which may lead to a healthier heart, lower gout and arthritis risk and reduced pain from injuries and muscle cramping.

Promotes bone and skin health. Its high calcium content may be helpful in preventing osteoporosis. It also has antioxidant benefits, which may help prevent wrinkles, increase circulation and even reduce the appearance of blemishes and age spots, giving your skin a natural glow.

Helps with weight management. Daikon is a low-calorie and low-cholesterol vegetable, but it’s high in fiber and many other nutrients – qualities that are ideal for people who want to maintain a healthy weight.

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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 in each batch, but they all share the rich fruity notes from scotch bonnet peppers.

Review by Matt Tangent

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Kippers, Caribbean Style, with Ooft! Hot Sauce

fry bake and kippers
Fry bake and kippers
Shows how to stuff the bake with the kipper mixture
Shows how to stuff the bake with the kipper mixture

Kippers, Caribbean style.

Scotland smokes some very tasty kippers. Our fishmonger Clarks in Musselburgh makes their own, but there are famous smokers at Craster down the Northumberland Coast and in Fife.   There is a lot going for kippers, they keep well as they are smoked and can quickly be cooked to provide a nutritious meal.  Kippers are inexpensive in the UK and as an oily fish extremely nutritious. (Each ounce of kippers provide an average of 62 calories, 7 grams of protein, 3.5 grams of fat and no carbohydrate.).

Most people just grill or poach kippers and eat them with bread and butter. This is a tasty alternative and could even be used as a party snack.

So to the recipe.



2 whole kippers for 4 people

1 onion and one sweet pepper sliced

1tbs oil and a garlic clove

2 chopped tomatoes (can use half a tin)


300gm flour, 1 tsp salt, water



Sliced onion and sweet pepper, slow cooked until soft with a little oil. Throw in 2 tomatoes chopped and cover to simmer down. Add shredded Kippers, cook for 2-3min. season to taste and serve with Ooft! on a soft roll or in this case fried bakes. Open the pocket and put in the mix and add lots of Ooft! ….a scrumptious new way to eat this healthy smoked fish.

Fried Bakes (The bakes are optional as pita bread or Indian naan obtainable from most supermarkets works well, we have even used Scottish breakfast rolls. But if you want the true Caribbean experience try these)

These are very simple to make. Flour salt and water mix to a soft consistency and leave for 20 minutes to settle. Heat a pan of oil to about 160 degrees. Take pieces of dough about the size of a lime and roll out not too thin to about 3 inches. Drop in hot fat and here is the secret. using a metal spoon constantly pour hot oil from the pan over the bake as it rises in the pan until to your surprise it will puff up and then start to brown. Remove with slotted spoon into a bowl with kitchen towel to absorb the oil.


Other recipes you might like  – link to favourite recipe page

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Mexican Chipotle Wraps

Slow cooked beef tortilla with ooft! CHipotle

Mexican Chipotle wraps

Mexican chipotle wraps have taken the Uk by storm. They are easy to make, use simple ingredients and are tasty. In an age where its all about quick and easy they work for many hard pressed working people. But if you take a little time you can make these simple foods into gourmet treats. This recipe uses home baked beef, but tis not a big hard thing to do, season and pop in the oven at the weekend and set the timer. Then you have lovely fork mash able meat for wraps for a week, that is just so much tastier.  Use a quality sauce like Ooft! Chipotle. Many of the sauces sold in supermarkets are not that tasty and full of additives and chemicals.

Ingredients (for 4-6 people)

1kg beef brisket

1 bottle ooft! Chipotle

1 Onion

2 cloves Garlic

Lettuce, avocado, sweet peppers



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 pan together with half a bottle of Ooft! Hot Chipotle sauce and enough water to cover meat, and cook low for 4 hours. Drain and simmer sauce in pan until reduced by about half and nice and thick. The beef will shred with a fork. This can keep for several days and served quickly when you come home from work. This can be served many ways.

Shown here served on a warm tortilla with lettuce, sweet pepper strips (for crunch) and sliced avocado topped with more Ooft! Chipotle.

But you could equally well put that tortilla in an open dish, add Spanish rice and cover with grated cheese and grill to make a tamale.

Mexican wraps filled with beef chipotle
Mexican wraps filled with beef chipotle
Assembly of the wrap, lots of Chipotle sauce
Assembly of the wrap, lots of Chipotle sauce


Many more recipes at Google+ – link to our recipes

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Plantain Fried and served simply

This is banana big brother and very versatile. In the tropics you see them 10-20ft tall towering over bananas. They are very nutritious and good cooked in several ways. They keep well making them a great cupboard item.  You can find them in some supermarkets (if you live in a culturally diverse area), or Asian shops or fruit and veg stalls.  Ripen in a dark cupboard.  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 that will have you coming back for more.

Ripe Plantain slow fried on a roll with Ooft! Hot Sauce
Ripe Plantain slow fried on a roll with Ooft! Hot Sauce

Nutritional Facts About Plantains

One cup raw plantain has roughly (in recommended daily values)

  • 181 calories
  • 47 grams carbohydrates
  • 1.9 grams protein
  • 0.5 grams fat
  • 3.4 grams fibre
  • 27.2 milligrams vitamin C (45 percent DV)
  • 1,668 IU Vitamin A (33 percent)
  • 0.4 milligram vitamin B6 (22 percent)
  • 739 milligrams potassium (21 percent)
  • 55 milligrams magnesium (14 percent)
  • 0.9 milligrams iron (5 percent)


Other favourite recipes you may like – link to favourite recipes

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Mango Chow

Mango Chow great way toi eat this fruit

Mango Chow

Someone is eating mangoes as we see lots in our supermarket. But when we press them lightly we can tell they are almost always overripe. Soft mangoes are not easy to cut, squashy and taste too sweet. Choose firm mangoes even for normal eating, but if you are able to find harder ones then this salsa treatment makes for a delicious treat and kids love it as well as adults.

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 salt, small bunch coriander finely chopped, Ooft! Aged Scotch Bonnet hot sauce 1 tsp or less. 2 cloves garlic fine chopped and a little fresh lemon or lime. Mix and leave for 20-30 minutes to absorb flavours. Kids love this. Our boys would eat the bowl out in 2 minutes!


Mango Chow great way to eat this fruit
Mango Chow great way to eat this fruit

Mango Nutrition

In addition to sumptuous tropical flavor, mangos deliver a host of nutrients and make healthy eating a delightful sensory experience. The Dietary Guidelines for Americans recommend that healthy adults consume 5 to 13 servings of fruits and vegetables every day (based on a daily consumption of 1,200 to 3,200 total calories). That’s where mangos come in! The versatile mango is available year round and adds delicious flavor to a balanced diet. The following statements have been reviewed and approved by USDA following FDA guidelines for nutrition statements.

Simple Nutrition guide from
Simple Nutrition guide from
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Crab Curry with Dumplings Caribbean

Crab Curry and Dumpling from Trinidad
Crab Curry and Dumpling from Trinidad

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 you know a fisherman. Take off the top shell with a knife and split the crabs in two and clean everything soft away until your left with two halves. Crack the gundies or large claws with a rock or pestle. Season with
1/2 whole garlic, 1 onion, one WI Pepper all finely chopped, two sprigs of thyme, and 1 inch chopped fresh ginger, 1 chopped tomato, and 1 tspn sun dried paste
1 Bunch coriander chopped, salt and black pepper and teaspoon of curry powder
After a time (at least 2 hours but can be overnight). Heat oil in a pot and add 1 tbpsn curry powder mixed to a paste with water. Let cook down a little to gain fragrance and then add the crab and stir gently. After about 5 minutes add a cup of Heineken or similar lager, water and coconut milk. About maybe a pint or so all together, enough to cover. Add 1-2 teaspoon of sugar. Turn down heat and simmer for twenty minutes, uncover and reduce at high heat until gravy thickens, also add a bit more coriander chopped.

While the crab is cooking take a pound of plain flour and add salt and a pinch of baking powder, mix with water to form a firm dough. roll to a cylinder about 1-5 inches and slice into pieces to make about 10-12 dumplings. Add to boiling salted water and boil for 20 minutes then drain.

Put dumplings on plate and spoon crab over. This is a messy but satisfying meal where the real taste is in the dumplings and gravy and any crab you can suck is a bonus really.


Try our other recipes – link to favourites

Also we have many great recipes on Google+ = link to Google+