Caribbean on Kvalifood

Trinidadian Tamarind Sauce

Thu, 22 Jan 2026 17:49:08 +0100

Trinidadian Tamarind Sauce - kvalifood.com

A Trinidadian dipping sauce made from tamarind pulp, chadon beni, garlic, and scotch bonnet. Called “tambran sauce” in Trinidad. The traditional method is no-cook – shell the tamarind, squeeze the pulp with water, and mix in the seasonings. It is the standard accompaniment to doubles, aloo pie, pholourie, and other fried street food.

Makes ca. 350 ml

Ingredients

200 g tamarind pulp (ca. 12 whole pods, or a seedless tamarind block)
240 ml hot water
40 g brown sugar (or raw cane sugar)
4 chadon beni leaves, finely chopped (or 2 tbsp fresh cilantro)
2 garlic cloves, minced or grated
1 scotch bonnet pepper, seeded, minced
1/2 tsp salt

7 oz tamarind pulp (ca. 12 whole pods, or a seedless tamarind block)
1 cup hot water
1½ oz brown sugar (or raw cane sugar)
4 chadon beni leaves, finely chopped (or 2 tbsp fresh cilantro)
2 garlic cloves, minced or grated
1 scotch bonnet pepper, seeded, minced
1/2 tsp salt

Directions

If using whole tamarind pods, shell them and remove the fibrous strings. If using a tamarind block, break off 200 g.

Caribbean Mango Sauce

Sun, 01 Jun 2025 15:52:04 +0100

Caribbean Mango Sauce - kvalifood.com

A cooked Caribbean hot sauce of mango, scotch bonnet, and vinegar, pureed until smooth. The mango sweetness and pepper heat balance each other. Serve with fried snacks, grilled meats, or drizzle over rice.

Makes ca. 350 ml

Ingredients

2 ripe mangoes (ca. 400 g), peeled, diced
1 scotch bonnet pepper (or habanero), seeded, chopped
1 small onion, diced
1 garlic clove, minced
60 ml white vinegar
3 tbsp sugar
1 tbsp lime juice
1 tbsp neutral oil
1/4 tsp salt

2 ripe mangoes (ca. 14 oz), peeled, diced
1 scotch bonnet pepper (or habanero), seeded, chopped
1 small onion, diced
1 garlic clove, minced
2 fl oz white vinegar
3 tbsp sugar
1 tbsp lime juice
1 tbsp neutral oil
1/4 tsp salt

Directions

Heat the oil in a saucepan over medium heat. Saute the onion until softened, about 3 minutes.

Jerk Marinade

Mon, 23 Nov 2020 00:38:20 +0100

Jerk Marinade - kvalifood.com

A Jamaican wet marinade of scotch bonnet peppers, allspice, thyme, and soy sauce, blended into a paste. Allspice is the signature spice – it is non-negotiable. The marinade has Maroon origins as a dry rub; the wet version is a modern evolution. Coat meat generously, marinate overnight, and cook over moderate-high heat, ideally on a grill.

Makes ca. 350 ml (enough for 1-1.5 kg meat)

Ingredients

1 medium onion, roughly chopped
4 scallions, roughly chopped
3-6 scotch bonnet peppers, stemmed
5 garlic cloves
1 tbsp fresh ginger, grated
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp white vinegar (or apple cider vinegar)
2 tbsp neutral oil
2 tbsp dark brown sugar
1 tbsp fresh thyme leaves
2 tsp ground allspice
1 tsp ground black pepper
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

1 medium onion, roughly chopped
4 scallions, roughly chopped
3-6 scotch bonnet peppers, stemmed
5 garlic cloves
1 tbsp fresh ginger, grated
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp white vinegar (or apple cider vinegar)
2 tbsp neutral oil
2 tbsp dark brown sugar
1 tbsp fresh thyme leaves
2 tsp ground allspice
1 tsp ground black pepper
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Directions

Combine the onion, scallions, scotch bonnet peppers, garlic, and ginger in a food processor or blender.

Browning Sauce

Thu, 21 May 2020 03:55:40 +0100

Browning Sauce - kvalifood.com

Caribbean browning sauce is burnt sugar dissolved in water – nothing more. The sugar is heated dry until nearly black, then deglazed with boiling water. The result is a dark, bitter-sweet liquid used sparingly as a colouring and flavouring agent in stews, rice dishes, and baked goods like black cake. A little goes a long way.

Makes ca. 180 ml

Ingredients

220 g brown sugar, packed
120 ml boiling water

8 oz brown sugar, packed
4 fl oz boiling water

Directions

Place the brown sugar in a large, heavy-bottomed saucepan over medium-low heat.

Jamaican Mango Chutney

Tue, 17 Dec 2019 00:07:59 +0100

Jamaican Mango Chutney - kvalifood.com

A cooked mango condiment with raisins, curry powder, and scotch bonnet – a product of Indo-Jamaican fusion. The raisins are a hallmark of the Jamaican version, setting it apart from Indian mango chutneys. Everything simmers together until thick and jam-like.

Serve it alongside curried goat, jerk chicken, fried fish, or roti. It also works as a glaze for grilled pork or chicken, or as a spread on sandwiches.

Mojito Isleno

Tue, 21 Feb 2017 09:15:03 +0100

Mojito Isleno - kvalifood.com

A Puerto Rican tomato sauce with green olives, capers, and roasted red peppers. It originated at Ladi’s Place in Salinas, Puerto Rico in 1938, adapted from Canary Islands cuisine. The traditional pairing is fried whole red snapper (chillo frito), but it works with any fried or grilled seafood.

Makes ca. 500 ml

Ingredients

60 ml olive oil
1 medium onion, finely diced
4 garlic cloves, minced
120 g roasted red peppers (from a jar), diced, with 2 tbsp their liquid
14-16 manzanilla olives (pimento-stuffed green olives), sliced
1 1/2 tbsp capers, drained
480 ml tomato sauce
1 tbsp red wine vinegar
1-2 bay leaves
salt, to taste
black pepper, to taste

2 fl oz olive oil
1 medium onion, finely diced
4 garlic cloves, minced
3/4 cup roasted red peppers (from a jar), diced, with 2 tbsp their liquid
14-16 manzanilla olives (pimento-stuffed green olives), sliced
1 1/2 tbsp capers, drained
2 cups tomato sauce
1 tbsp red wine vinegar
1-2 bay leaves
salt, to taste
black pepper, to taste

Directions

Heat the olive oil in a saucepan over medium heat.

Chadon Beni Sauce

Fri, 11 Sep 2015 20:32:38 +0100

Chadon Beni Sauce - kvalifood.com

A Trinidadian green herb sauce built on chadon beni (culantro), blended raw with garlic, mild pepper, and lime. It is used as a condiment, dipping sauce, or topping for doubles, bake and shark, fried fish, and grilled meats. Do not confuse chadon beni with cilantro – they are related but not the same plant.

Makes ca. 250 ml

Ingredients

25 g packed chadon beni leaves (ca. 15 large leaves), tough stems removed
2 garlic cloves, peeled
1 pimento pepper (or seasoning pepper), seeded
2 tsp fresh lime juice
1/4 tsp salt
60 ml water (or white vinegar, for a shelf-stable version)

1 cup packed chadon beni leaves (ca. 15 large leaves), tough stems removed
2 garlic cloves, peeled
1 pimento pepper (or seasoning pepper), seeded
2 tsp fresh lime juice
1/4 tsp salt
2 fl oz water (or white vinegar, for a shelf-stable version)

Directions

Wash the chadon beni leaves thoroughly, paying attention to the undersides where grit collects. Remove any tough stems. Peel the garlic. Remove seeds and white pith from the pepper.

Cuban Mojo Verde

Wed, 28 May 2014 18:05:05 +0100

Cuban Mojo Verde - kvalifood.com

A raw Cuban herb sauce of cilantro, garlic, and oil, brightened with orange juice and vinegar. It derives from the Canarian mojo verde brought to Cuba by Spanish colonists. The orange juice connects to the sour orange tradition central to Cuban cooking. Serve with roast pork, yuca, fried plantains, or grilled fish.

Makes ca. 240 ml

Ingredients

40 g fresh cilantro leaves and tender stems
4 garlic cloves, peeled
120 ml neutral oil (vegetable or canola)
3 tbsp fresh orange juice
2 tbsp white vinegar
1 jalapeno, seeded (optional)
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

1 1/2 cups fresh cilantro leaves and tender stems
4 garlic cloves, peeled
4 fl oz neutral oil (vegetable or canola)
3 tbsp fresh orange juice
2 tbsp white vinegar
1 jalapeno, seeded (optional)
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Directions

Add the cilantro, garlic, jalapeno if using, cumin, salt, pepper, orange juice, and vinegar to a food processor.

Escovitch Sauce

Tue, 18 Jun 2013 04:23:48 +0100

Escovitch Sauce - kvalifood.com

A Jamaican spiced vinegar pickle of julienned carrots, onions, bell peppers, and scotch bonnet in a sweetened vinegar brine with pimento berries. It is spooned generously over fried fish – the sharpness of the vinegar cuts through the richness. The vegetables stay crunchy, not cooked through.

Makes ca. 500 ml

Ingredients

300 ml white vinegar
180 ml water
2 tbsp granulated sugar
1 tsp salt
1 medium carrot, peeled, julienned
1 medium onion, sliced into thin rings
1 red bell pepper, julienned
1/2 green bell pepper, julienned
1-2 scotch bonnet peppers, sliced, with seeds
1 tbsp whole pimento berries (allspice)
3 sprigs fresh thyme
1/2 cho cho (chayote), peeled, julienned (optional)

1¼ cups white vinegar
¾ cup water
2 tbsp granulated sugar
1 tsp salt
1 medium carrot, peeled, julienned
1 medium onion, sliced into thin rings
1 red bell pepper, julienned
1/2 green bell pepper, julienned
1-2 scotch bonnet peppers, sliced, with seeds
1 tbsp whole pimento berries (allspice)
3 sprigs fresh thyme
1/2 cho cho (chayote), peeled, julienned (optional)

Directions

Combine the vinegar, water, sugar, and salt in a saucepan. Heat over medium heat until the sugar and salt dissolve completely. Do not boil. Remove from heat and let cool to lukewarm.

Green Seasoning

Thu, 16 Aug 2012 17:49:59 +0100

Green Seasoning - kvalifood.com

A Trinidadian all-purpose marinade paste made from chadon beni, garlic, thyme, and aromatics, all blended raw. There is no fixed recipe – it varies by household – but the result must be green. Rub it into meat, fish, or poultry and marinate for at least an hour. It is the starting point for most Trinidadian cooking.

Makes ca. 250 ml

Ingredients

60 g chadon beni leaves (culantro), or 1 large bunch cilantro as substitute
4 scallions, roughly chopped
1/2 medium onion, roughly chopped
6 garlic cloves, peeled
8 sprigs fresh thyme, leaves stripped
2 pimento peppers, tops removed
1 stalk celery, roughly chopped
1 piece fresh ginger (ca. 2.5 cm), peeled
2-4 tbsp water, as needed
1 tsp white vinegar (optional)
1/4 tsp salt

2 oz chadon beni leaves (culantro), or 1 large bunch cilantro as substitute
4 scallions, roughly chopped
1/2 medium onion, roughly chopped
6 garlic cloves, peeled
8 sprigs fresh thyme, leaves stripped
2 pimento peppers, tops removed
1 stalk celery, roughly chopped
1 piece fresh ginger (ca. 1 inch), peeled
2-4 tbsp water, as needed
1 tsp white vinegar (optional)
1/4 tsp salt

Directions

Wash all herbs and vegetables thoroughly. Shake off excess water.

Trinidadian Pepper Sauce

Fri, 18 Nov 2011 21:30:35 +0100

Trinidadian Pepper Sauce - kvalifood.com

A raw blended hot sauce of scotch bonnet peppers, chadon beni, garlic, and mustard, preserved with white vinegar. Mustard is what distinguishes Trinidadian pepper sauce from other Caribbean hot sauces. Everything is blended, never cooked. Let it age at least a week before using – the flavour improves with time.

Use it sparingly on doubles, roti, pelau, fried bake and shark, or any dish that needs a sharp hit of heat. A few drops go a long way.