Your brown stew. Tamarind tang in the last minutes, so the gravy stays brown and the bottle stays loud.
Serves: 4
Time: Your stew, plus 5 minutes
What you need
- A pot of brown stew chicken, cooked the way you cook it
- 2 to 3 tbsp Hot Tings Tamarind Scotch Bonnet
- Rice and peas
Directions
- Make the stew as you always do, until the chicken is tender and the gravy has body.
- Stir in the Tamarind Scotch Bonnet for the last 5 minutes, lid off. Taste for salt.
- Serve over rice and peas. More tamarind at the table if the plate wants the closer louder.
Get the bottle
Shop Tamarind Scotch Bonnet. Brown stew lives at Island Flavors and Tings, 1411 49th St S, Gulfport, FL — taste it there and the bottle goes home with you.
Fine heat. Island bred. #PutaTingOnIt
