Errol Walton Barrow was the first Prime Minister of Barbados from 1961-76 and again from 1986 until his death in 1987. In addition to a serving in the RAF in WWII as a Navigation Officer and being an accomplished barristerErrol Barrow was also an accomplished cook, who co-wrote “ Privilege: Cooking in the Caribbean” with his good friend from Trinidad Dr. Kendal Lee, a Chinese dentist. He noted: “Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used.” How do you like your hot sauce? Tangy? Sweet? Scorching? Hot enough to set your hair on fire? We rounded up a few hot sauces from various islands to find out which one was the hottest. Watch our brave panel of tasters take the tongue-burning challenge.

Verdict: Don’t let the label (a peaceful scene of a waterfall and a humming bird) fool you. This hot sauce is a straight-up scorcher. Fire-engine red that looks like liquid pepper. The heat starts in our throat and keeps burning. A panelist described the taste as “lighter fluid on my tongue.” British Ship: Scottish Star Torpedoed – 19th February 1942 has been updated with a section on Michael Doyle AB. Bajan hot pepper sauce is served with everything in Barbados. Recipes and preferences vary and like Bajan Seasoning each cook or family has their own “secret” recipe. Windmill Bajan Hot Pepper Sauce. It’s an excellent combination of heat and flavour.Yes, we must remember our ancestors and connect their offspring to their legacy of service. June Headley Small Adam Straw Waterman was my 3rd great grandfather, I used to visit Clytie Waterman and Clara Durant in Workman St.…

Experience true Barbadian cuisine with this off-the-beaten path tour. Multiple food stops to enjoy as you eat and mingle with the locals!Confession: I’ve never been a big fan of Barbadian food. I mean, I’m from Saint Croix. My ancestral roots run deep in Trinidad. The Caribbean destination I frequent the most is Martinique. To be sure, I know from good West Indian cuisine! Over half-a-dozen Bim escapes, I don’t recall ever really finding any. Not one truly remarkable, authentically local dining experience. Recently, though, I think I discovered why. The big missing ingredient: Aunt May’s Bajan Pepper Sauce. Taste Bud Travel to Barbados white flavourless vinegar, spirit vinegar would be ideal (again, available in Chinese shops but a flavourless white vinegar will do, just don’t use malt vinegar) Combine all ingredients in a saucepan and boil for about 15 minutes. Adjust the consistency with water. Puree in a food processor or blender and bottle in sterilised bottles.

Real Guyana Original Hot Crushed Pepper – Guyana Real Guyana Original Hot Crushed Pepper Stevan Llewellyn brands, products in thousands of categories from hundreds of retailers to give you reliable purchasing advice.Verdict: The heat for this milder sauce is on the sweet side, tasting more like mango than peppers. This was the general favorite flavor for all of our taste testers, but not the hottest hot sauce.