Roasted Eggplant Choka! (Baigan Choka). There is no doubt in my mind that the process of roasting eggplant over an open flame influences the end results of this particular dish. Let’s just say if you don’t roast the eggplant you’ve missed the mark on the dish. Roasted Eggplant Choka is one of those recipes that call for simple ingredients (Eggplant/Baigan, Hot Pepper, Onion, Salt, Roasted Cumin, Oil) that require a few simple steps but the end results are phenomenal. Even when my Grammy could use her modest but comfortable indoor kitchen, she chose to use the coal pot or fireside in her very rustic outdoor kitchen (think no walls, dirt floor, rustic - no luxuries here folks). The eggplant, along with other ingredients, would be roasted and prepared as soon as they came off the fire, so that there was no chance of cooling down. This meant fingers coming into contact with flaming hot ingredients (Grammy didn’t seem to mind). The end result is an eggplant dish that has a rich smoky flavor, and a texture similar to that of a fairly smooth dip. Typically served with Sada Roti or Roast Bake, I have found that it can be used as a main or side, and really good as a dip with your favorite chips. Stop by the Bellingham Farmer's Market on Saturday or our store to pick up a container.

Calypso Kitchen’s Peppersauce is Spicy & Flavourful, but don’t take my word for it, you can try it at the Bellingham Farmers Market or stop by our store at 4072 Hannegan Rd. for a sample. During my childhood and for as long as I can remember, my Grammy’s kitchen countertop was always adorned with jars of varying sizes and shapes filled with Peppersauce. Each of these jars consisted of Peppersauce made using different types of Caribbean hot peppers (Scotch Bonnets, 7-Pot, Bird Peppers, Chocolate 7-Pot, Caribbean Red Habanero, Cherry Peppers) & varying ingredients . She was a skilled Peppersauce maker, and from a very young age, I became a skilled Peppersauce taste tester/consumer. I love a spicy flavourful Peppersauce, and have recreated my Grammy’s Peppersauce flavours using fresh peppers, herbs & spices.

Calypso Kitchen’s Tamarind Sauce is the perfect combination of sweet & savory. Its uses are limitless, great as a dipping sauce for your favorite foods or on BBQ, Ribs, Wings, Roast & Seafood. Add a bit to your stews, soups & curries to add depth in flavors, or use as a condiment. The Sauce is made with the Tamarind fruit which grows abundantly in the tropics. During my childhood I spent long hours under Tamarind trees picking this fruit for my Grammy to make treats for us, long hours because for every one I picked for Grammy, I picked one for me to eat, I thoroughly enjoyed the combination of tart & sweet. We’re at the Bellingham Farmers Market on Saturdays - come try a sample of our Tamarind Sauce!

Calypso Kitchen's Blueberry Tamarind Sauce is the perfect combination of sweet blueberries and tangy tamarind. Hot peppers, herbs and roasted spices are added to create a sauce that is perfect on BBQs, ribs, roasts, wings, seafood or as a dipping sauce for your favorite vegetables and chips. Come visit us at the Bellingham Farmer's Market on Saturdays to pick up a jar! Or call Sarah at 347.413.3983 to place an order.

Roasted Tomato Choka is a SIMPLE dish, made from a handful of ingredients, tomatoes, onion, garlic, hot pepper (scotch bonnets are preferable but not absolutely necessary), salt, roasted cumin & oil. Don’t let the simple ingredient list fool you, the method of fire roasting the ingredients in this dish is what gives the dish it’s enormous amount of flavor. As a kid I watched my Grammy make this dish countless times, at the time I was not really concerned with learning to cook, I just loved being close to my Grammy when she cooked. She had a grace and ease of movement in the kitchen that made her cooking seem effortless. No written recipes, no measuring cups, she cooked from her heart and you could taste it in her food. If I was there at her side when she was making Tomato Choka, she would allow me to pound the ingredients in the mortar & pestle (she had a well-seasoned mortar & pestle which I unfortunately did not inherit) and I would be the first to know when it was done cooking and was always a more than willing taste tester. Lots of times, fresh ingredients were picked from the garden then they were slow roasted on a coal pot or fireside in the back backyard. Fast forward to today, I don’t have a coal pot or a fireside but thankfully I do have a gas range, and I tend to use a hand-held immersion blender instead of a mortar & pestle. Roasting ingredients on a stove top tends to get a bit messy, but I swear, the end results is so worth a bit of extra cleanup. Typically my Grammy served this dish with hot Sada Roti, which is outstanding. I have found it to be quite a versatile dish, I use it as a side with rice or pasta, as a dip with chips, on tacos or enchiladas. I also like it with roasted chicken or on my eggs for breakfast, or in my soups and stews. 16oz.

Calypso Kitchen’s Peppersauce is Spicy & Flavourful, but don’t take my word for it, you can try it at the Bellingham Farmers Market or stop by our store at 4072 Hannegan Rd. for a sample. During my childhood and for as long as I can remember, my Grammy’s kitchen countertop was always adorned with jars of varying sizes and shapes filled with Peppersauce. Each of these jars consisted of Peppersauce made using different types of Caribbean hot peppers (Scotch Bonnets, 7-Pot, Bird Peppers, Chocolate 7-Pot, Caribbean Red Habanero, Cherry Peppers) & varying ingredients . She was a skilled Peppersauce maker, and from a very young age, I became a skilled Peppersauce taste tester/consumer. I love a spicy flavourful Peppersauce, and have recreated my Grammy’s Peppersauce flavours using fresh peppers, herbs & spices.