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Moko Jumbie Creole Pepper Sauce

by Dave DeWitt and Mary Jane Wilan

Named after the zombie-like stilt character which prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard. The sauce can be used as a condiment or as a marinade for meat, poultry, and fish.

Yield: 3 to 4 cups

Ingredients:

• 1 small, green papaya
• 2 quarts water
• 5 Congo peppers (Habaneros), seeds and stems removed, chopped
• 1 large onion, chopped fine
• 2 cloves garlic, minced
• 4 tablespoons dried mustard
• 2 tablespoons salt (or less, to taste)
• 3 cups vinegar (or 1½ cups vinegar mixed with 1½ cups water)
• ½ teaspoon ground turmeric
• 1 teaspoon curry powder

Method:
Boil the papaya in its skin for 10 minutes, then remove and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
Combine the papaya with the remaining ingredients in a sauce pan. Bring to a boil, reduce heat, and simmer for 20 minutes.
Remove from the heat, cool the mixture, puree it in a food processor, and bottle it.

Note:
The sauce will last for weeks in the refrigerator.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

 

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