The 2021 Scovie Awards are now open for submissions! Last year we expanded the Hot Sauce category with great success.
Congo Peppers and More
While exploring the multifaceted cuisines of Trinidad and Tobago (T&T), Dave and his wife, Mary Jane, had the opportunity to experience Congo pepper fever on those two islands.
Belizean Habanero Sauce
This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
Cayenne Pepper Taffy
This cayenne pepper taffy recipe, developed at Yale, has seen much success but is currently not FDA approved.
Chile Peppers and the Incas
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.
Smoked Pumpkin Soup with Bacon
If you’re looking to explore the savory side of smoked pumpkin instead of the sweet (like we did with the smoked pumpkin pie), soup is a great start.
Pilau Kabuli (Chicken and Rice)
Chicken is not an everyday dish in Afghanistan, as few are raised, and they are only served at very special meals. Parts can be used, or an entire chicken.
