Flying fish with red pepper sauce & cou-cou
Bursting with Caribbean flavours, this is the national dish of Barbados - serve with a side of cou-cou, made from polenta and okra
Pepper sauce
Makes about 500ml/18 fl oz
Easy
Prep:
Cook:
plus 2 days standing
This Caribbean condiment is based on Scotch bonnet chillies - serve sparingly alongside savoury dishes or add while cooking for extra heat
Skip to ingredients
- 1 lime
- 12 medium-sized scotch bonnetchillies (to make it super-hot, use up to 20), stem removed, roughly chopped (wear disposable gloves)
- 1 tbsp chopped corianderleaves
- 1 ½ garlic bulbcloves peeled
- 150ml white wine vinegar
- 1.5 heaped tbsp golden caster sugar
- 1 tbsp American mustard
- 1 thumb-sized piece gingerpeeled and roughly chopped
- ½ unripe papaya(green and firm to the touch), peeled, deseeded and roughly chopped
Nutrition: per tbsp
- kcal9
- fat0glow
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the lime in a small pan and cover with cold salted water. Bring to the boil and cook for 10–15 mins until soft and tender. Remove from the water and set aside to cool.
step 2
Meanwhile, put all the other ingredients in a blender and blend until smooth.
step 3
Finely chop the lime (keeping the peel on), discarding any seeds, then stir into the other ingredients.
step 4
Decant the sauce into a cooled, sterilised jar or bottle (see tip), pop the lid on and leave for the flavour to develop for 2 days.
step 5
Season to taste with sea salt and freshly ground pepper (it will take a lot of salt!) and give the bottle a good shake to distribute the seasoning. Can be stored in the fridge for up to 6 months (don’t worry about any discolouration over time).
