Need some help here!
I am running into both in my quest to recreate my late aunt's West Indian pepper sauce. It is mustard colored, with scotch bonnets and vinegar, and not a lot else.
My mom's family is from Nevis, but from the foods I've researched, seems to have a lot of Trini and Bajan influences. (Shout out to Duppie; Thanks for your help! )
I grew up in Brooklyn and Queens, but am now in Nor Cal, with a lot of Mexican and Asian influences.
I was disappointed to find a jar from Goya labeled "Racaito-Cilantro cooking base", with a picture of a culantro leaf on it, contained no culantro! But the Asian market had something labeled "rau gai culantro" and I think "Viet" or "Thai" cilantro, that looked like culantro. In looking it up, I was referred back to shado beni.
"An herb known by more than 73 names…Eryngium Foetidum"
"One sauce made from Shadow Bennie is traditionally served over Shark and Bake and is a mixture of White Wine Vinegar, Garlic, Vegetable Oil, Habanero Peppers, and of course the Shadow Bennie."
Need some help here! Is culantro shado(w) beni and rau gai?
I was recently disappointed to find that the "Plectranthus amboinicus",... "herb of a hundred names" my local nursery grew, may not be the same as the broad leaf thyme my MIL uses.
Oh, and the pepper sauce is a little too green, but smells just right!
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