Ooft! Scotch Bonnet pepper sauce

My wife and I have developed a very high quality scotch bonnet hot pepper sauce, after years spent taking an old family recipe of her fathers (a master sauce maker from Maracas St Joseph in Trinidad) and modifying it for commercial production. This is a vatted sauce, i.e. the sauce takes a year to mature in glass vats before bottling, and during that year develops the flavor which is based on Scotch Bonnet peppers, garlic, fresh squeezed lime juice and mooli (also known as daikon) plus other ingredients. See our web site at islandgirl.eu
for more information and ordering. This sauce goes well with many dishes, having the quality of improving flavor and "lifting" a dish.

Fried Plantain and sada roti

A lovely light tasty breakfast. Take some ripe plantain(they need to be very ripe almost black and in a condition that most people might throw away, even maybe with some mold on the outside), peel and slice on a plate (they will be very soft and take careful handling,  and add salt. Heat some oil in a frying pan and fry the plantain slowly so as to develop the caramel colour. Serve with sada roti (see previous recipes). Of course Ooft! Pepper sauce adds to the taste!