The World Food Recipe Box
Allergens in bold
Scotch Bonnet Chilli
Vegetable Stock Pot (celery)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Per serving: Energy (kcal) 760 Fat 28g of which saturates 18g Carbohydrates 128g of which sugars 22g Protein 30g Salt 3.41g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
It’s difficult to find a common thread uniting all of Caribbean cuisine, with each island practicing its own special blend of Latin American, European, Amerindian, West Indian, Indian, Chinese and Middle Eastern cuisines. But one ingredient unites the entire region— the Scotch bonnet chilli pepper. While on the spicier side, it’s also an unmistakably fruity variety, almost always used fresh to impart its almost refreshing tropical flavour. Despite all the cultures that have brought their foods and traditions to the Caribbean, the Scotch bonnet is an enduring reminder of the islands’ original inhabitants.
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