Kali-Ann G
Assistant Cook
Jah bless everyone.
OK this we call ratchat in Patois, some island may call it different name me think actually Bajans call it CoCoPine.
Ratchat is particular to Kingston Parish. It is sold made fresh at coronation market you take you own jar and boom as much as you like for a few dollar, but it easy to make at home as me do.
Again man this calls for peppers so be careful OK.
We go man,
3/4 of small pineapple.
8 Moruga Scorpions.
8 Chocolate Ghost.
1/2 teaspoon sea salt.
Juice from 2 lemon.
1 teaspoon grate horseradish.
4 large clove Garlic.
5 Shadow beni leaf.
Wash the peppers and take away the stems. Peel the pineapple and chop in small chunks, do not forget take away the core! Juice the lemons. Chop up the Shadow beni.
Put all the ingredient in a blender. Blend til it smooth man. Put in a jar with a tight lid, the heat will lessen after maybe one week in the fridge.
Jah bless,
Kali-Ann
OK this we call ratchat in Patois, some island may call it different name me think actually Bajans call it CoCoPine.
Ratchat is particular to Kingston Parish. It is sold made fresh at coronation market you take you own jar and boom as much as you like for a few dollar, but it easy to make at home as me do.
Again man this calls for peppers so be careful OK.
We go man,
3/4 of small pineapple.
8 Moruga Scorpions.
8 Chocolate Ghost.
1/2 teaspoon sea salt.
Juice from 2 lemon.
1 teaspoon grate horseradish.
4 large clove Garlic.
5 Shadow beni leaf.
Wash the peppers and take away the stems. Peel the pineapple and chop in small chunks, do not forget take away the core! Juice the lemons. Chop up the Shadow beni.
Put all the ingredient in a blender. Blend til it smooth man. Put in a jar with a tight lid, the heat will lessen after maybe one week in the fridge.
Jah bless,
Kali-Ann