Spices & Herbs
Unique Recipes from Pasión
Dishing Up Our Secrets
Here at Pasión, we not only have the recipes for amazing teas, coffees, spices and sauces, we also have some delicious recipes for your kitchen!
Chicken Souse
- 4 cups of water
- 1 large onion
- 12-16 whole allspice
- 6-8 bay leaves
- 1 whole chicken
- 3 medium sized potatoes, peeled and cut into large chunks
- 4 tbsp. of freshly squeezed lime juice
- 1 tsp. salt (or to taste)
- Island goat or finger peppers
Clean chicken thoroughly; cut into 2 inch chucks and place into a large flat pan. Sprinkle a part of the salt and lime over the chicken and marinate for about 30 minutes
Pour the water into a 4- quart sized saucepan. Add the onion, whole allspice, bay leaves and remaining lime and salt. Bring to a boil over high heat. Reduce the heat and boil for 10 minutes.
Remove the chicken from the marinade (discard marinade). Place chicken into the saucepan, add potatoes and hot peppers to taste. Cook until potatoes are soft when tested with a sharp knife. Skim fat from the top of souse while cooking. Adjust seasoning to taste and serve with a small dish of lime and island peppers on the side.
This recipe can be done with conch also.
Bahamian Pigeon Peas and rice
- 1-1/2 cups boiled pigeon peas, drained (keep liquid)
- 2 cups of long grain rice
- 4-1/4 cups of water including stock from peas
- 2 oz of vegetable or olive oil
- 2 slices of bacon, (optional) 1/2 diced
- 1 large onion
- 3 oz of tomatoes paste
- 1 tsp. of browning sauce
- 1 tsp dried whole thyme leaves
- 1 tsp. of our island spice salt
- Black pepper
- Island peppers to taste
In a 2 quart saucepan, heat oil, sauté the bacon (optional) for a few minutes, add onion and thyme and continue to sauté adding the tomato paste.
Pour in water; add the peas, browning sauce, spice salt, and black pepper to taste. Add the hot peppers for more zest and stir in the rice.
Bring to a boil over medium heat, stirring occasionally. Cover and cook for about 10 minutes. Lower heat and adjust seasonings to taste.
Over low heat, cook for an additional 10 to 15 minutes or until the rice is tender.
Pickled Guava peels
- 2 cinnamon sticks
- 2 tsp. whole allspice
- 2 tsp whole cloves
- 1 cup of water
- 2 cups of water
- 1/2 cup of vinegar
- 1 tsp. of our spice salt
- 6 guava peels
Break cinnamon sticks into pieces; combine with the whole cloves and whole allspice and place into a spice bag. Combine water, sugar, vinegar and spice salt in a 3 quart saucepan. Add spice bag and bring to a boil over high heat. Boil for about five minutes.
Place guava peels into a large glass bowl or enamel bowl Remove mixture from the heat and pour over the guava peels. Cover and let steep over night. Return to the saucepan and boil for about 10 minutes. Cool. Place into sterilized glass jars, cover and store.
Roast Pork Calypso
- 1 pork loin roast with bone
- 1tbsp. grated ginger
- 3/4 Plantation Hill spice salt
- 1/4 ground cloves
- 1/4. Freshly ground pepper
- 2 cloves minced garlic
- 1 bay leaf, crumbled
- 2 cups chicken broth
- 2/3 cup Tia Maria
- 1/2 cup brown sugar
- 1 1/2 cups of roasting liquid
- 1/2 teaspoon of cornstarch
- 1 tbsp. fresh lime juice
Score the fatty part of the pork with a sharp knife in a diamond pattern. In a small bowl, combine the ginger, spice salt, cloves, pepper, garlic and bay leaf make a mixture and rub all over the pork. Marinade for a few hours, and bake at 375 (allow 30 minutes per pound of meat) mix Tia Maria, brown sugar and chicken broth basting often while baking.
Sauce
In a small dish dissolve the cornstarch in the lime juice. Skim the fat
from the roasting liquid. Measure the liquid adding water making 1 1/2
cups. In a saucepan, bring the liquid and cornstarch/lime juice to a boil
over medium heat. Adjust seasonings to taste and serve over sliced pork.
