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Recipes



Fish Tea

1 lb. whole fished cleaned
2 qt. water
1 large onion chopped
3 garlic cloves minced
2 carrots sliced ¼ inch thick
1-2 celery stalks as desired
1 large potato chopped into 1inch thick pieces
2 sprigs of thyme
2 to 3 bay leaves
tsp. salt or to taste
1 tsp. Mama’s Own Pepper Sauce or to taste

 

1.      In a large stockpot add water, whole fish, salt and thyme and bring to a boil.
2.      Boil fish until it starts to separate from the bone. Crush fish slightly to release flavor.
3.      Separate the fish from the broth with a strainer (saving both the cooked fish and broth).
4.      Put the fish broth back into the empty pot and add all remaining ingredients then bring to a boil and turn down stovetop to medium heat.
5.      Cook until vegetables are tender. Take this time to remove bones from fish and break fish into small bite size pieces.
6.      Add the fish to the pot and let it warm for 5 minutes.
7.       Taste the soup and add salt or more Mama’s Own Pepper Sauce if needed. Serve warm and enjoy!

 

Chicken Fricassee

 

1 whole chicken chopped for stew (halved or quartered pieces)
1 large onion chopped
1 green bell pepper chopped
3 tbsp. Island Ketchup
cups water
1 large carrot sliced round
2 potatoes cubed
2 sprigs thyme
Salt
Black Pepper 
1 tsp. Mama’s Own Pepper Sauce (spicy)
3 tbsp. oil

 

For more delicious flavor, let chicken marinate in 2 tbsp. of the East Indian Spice seasoning refrigerated overnight!

1.      Prepare chicken for cooking. Sprinkle salt and pepper on chicken or remove chicken marinating in the East Indian Spice Seasoning from the refrigerator.
2.      Heat oil in a large pot. Add chicken and brown on all sides.
3.      Once the chicken is brown add 2 cups of water and remaining ingredients (except carrots and potatoes) then bring to a boil.
4.      Turn heat to a medium low, cover with a lid, and let chicken simmer for 10-15 minutes. Monitor water level and add water to be at the same level as the chicken.
5.       Add carrots, potatoes, Mama’s Own Pepper Sauce, a 1/2 cup of water (if necessary) and salt to taste, then let simmer for another 10-15 minutes until tender and chicken is fully cooked.