The Scotch Bonnet, with an intense fruity and very spicy flavor, gets its name from its resemblance to a Scottish bonnet. Nigerians call it rodo ata, and the natives of Ghana call it kpakpo shitto.
It measures about 3 x 5 cm, similar to the habanero, and is one of the hottest chilies in the world, with a heat level ranging from 100,000 to 350,000 Scoville units.
When harvested, after approximately one hundred days, its color changes from green to yellow, and when ripe it turns orange or red. There is a sweet variety of this pepper grown mainly in the Caribbean.
Regarding its nutritional properties, it contains antioxidants, flavonoids, and phytochemicals that help fight inflammation. It is rich in vitamin A and C and also provides Potassium, Magnesium, and Iron.
Jollof Rice
The delicious Jollof Rice is a long-grain rice recipe widely cooked in West African countries such as Ghana, Mali, Guinea, or Liberia, and it is perfect for enjoying African cuisine.
Ingredients
- 5 cups of Basmati Rice
- 1 medium onion, chopped
- ¾ cup of vegetable oil
- 350 grams of tomato paste
- 4 cups of chicken broth
- 1 tablespoon of curry powder
- 1 tablespoon of thyme
- 2 bay leaves
- 1 teaspoon of salt
- 1 teaspoon of black pepper
Sauce with Scotch Bonnet
- 4 Scotch Bonnet chilies
- 1 red onion
- 1 yellow onion
- half a large garlic bulb
- 4 spring onions
- 1 red bell pepper
- 2 tablespoons of brown sugar
- 1 teaspoon of allspice
- ½ teaspoon of ground black pepper
- ½ teaspoon of salt
- 50 ml of vinegar
- 50 ml of olive oil
Preparation of the sauce
- Roast the vegetables and remove the skin and seeds.
- Blend the vegetables together with the other ingredients.
Preparation of the rice
- Sauté the onion in oil over medium heat.
- Add the tomato paste, garlic, and bay leaves.
- Once cooked, pour in the sauce.
- Add the rice and stir to coat with the sauce.
- Pour in the chicken broth and stir until it boils.
