FermenteaWhere food goes to change
Recipes by the places recorded in their sources.
Bajan pepper sauce is a Barbadian hot sauce that blends Scotch bonnet peppers with mustard and vinegar, often with onion, turmeric and oil. Its heat and sharpness come from both the chile and the mustard, which sets it apart from a plain pepper vinegar.
Jamaica's best-known dish: salt-cured cod desalted and flaked, then folded through ackee arils with onion, tomato, sweet pepper, thyme and Scotch bonnet.
A lightly salted, yeast-raised Barbadian roll, baked in a dozen-roll home batch and often split for cutters.