Surinam Pika

Hans Wressnigg Leave a Comment

Surinam Pika
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Here is the version of pika from former Dutch Guiana. If you were in Bonaire, you would use either Scotch bonnets or the much milder Madame Jeanette. The Scotch bonnets will overpower the flavor of the other when cooked if you use both. I have adapted this for American kitchens.

Ingredients


  • ½ cup vegetable oil

  • 15 yellow wax hot chiles, seeds and stems removed, chopped

  • 1 habanero chile, seeds and stems removed, chopped

  • ½ large white onion, sliced

  • 1 clove garlic, minced

  • 1 teaspoon brown sugar

  • Salt to taste



Instructions


Heat the oil in a pan and add the chiles, onion, and garlic. Cook, uncovered, over very low heat for a half hour, stirring frequently. Add the sugar and salt, stirring well, and simmer until mixture is of a paste consistency. Add a little water if too thick.

 

Servings
2 cups
Servings
2 cups
Surinam Pika
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here is the version of pika from former Dutch Guiana. If you were in Bonaire, you would use either Scotch bonnets or the much milder Madame Jeanette. The Scotch bonnets will overpower the flavor of the other when cooked if you use both. I have adapted this for American kitchens.

Ingredients


  • ½ cup vegetable oil

  • 15 yellow wax hot chiles, seeds and stems removed, chopped

  • 1 habanero chile, seeds and stems removed, chopped

  • ½ large white onion, sliced

  • 1 clove garlic, minced

  • 1 teaspoon brown sugar

  • Salt to taste



Instructions


Heat the oil in a pan and add the chiles, onion, and garlic. Cook, uncovered, over very low heat for a half hour, stirring frequently. Add the sugar and salt, stirring well, and simmer until mixture is of a paste consistency. Add a little water if too thick.

 

Servings
2 cups
Servings
2 cups
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