#encona sauces

[rayjuss]

When you want lunch but you don't give a shit about the after effects.

[qvietspvce]

good morning i haven't slept a wink all night and now it's time for chicken nuggets for breakfast

[britishhypermarket]

Encona Taste Explorers West Indian Original Hot Pepper Sauce 900ml, Case of 6

Explore a taste of the Caribbean with Encona west Indian original hot pepper sauce. Inspired by the same, classic recipe for over years, using only the every best scotch bonnet and habanero peppers.

VISIT HERE :

[scr4n]

Spicy Rice, Chicken & Chorizo w/ Encona West Indian Hot Pepper Sauce 🔥

Home cooked

[wavetapper]

god tier sauce btw

[daemonhxckergrrl]

Tagged by @cynthjam !! thanks darling 🩷🩷

Last Song:

Kepler-22b by KGLW :3

Favorite Color:

anything on the burgundy/oxblood/dark cherry kinda area !! and ourples too :3

Last Movie/TV Show:

i think my last movie was....So Pretty (from the tgirl movies folder @boringkate put together) and my last show was Enterprise :3 i highly recommend that movie collection btw !! only watched a few but it's given me Feels

Sweet/Spicy/Savory:

YES !! i have the "all the flavours" type of autism d: love love love making things spicy and damn my tummy if it gets upset lmao

the encona west indian hot sauce is amazing and i will use it almost everywhere (like i do w/ hendo's) and it's like a short bliss high to like dip my finger in some and have it

Relationship Status:

i'm dating 3 amazing girlies @cynthjam @littlemisspipebomb and @puppypilled-sheep-wife (hey hii love you all !!) and talking to one or two others ;3

Current Obsession:

fuck idk i've been so busy lately i've not really had time to get into anything much...there's the idea of a virtual polyhaus though so like the tech infrastructure for that i suppose ?

Tagging:

@littlemisspipebomb @puppypilled-sheep-wife @roskvawinther @lickzer0 @princessserenastar @miifox @cyberdollprincess @transgendercyborg @alix86-64 @cyberpunkcatgirl

Nine people I'd like to get to know better

Tagged by @meghawhopp <33

Last song: Down by the River by Borislav Slavov from the Baldur’s Gate 3 Soundtrack (or more specifically the cover of Down by the River by Nerissa Ravencroft)

Favorite color: Blue and purple!

Last movie/TV show: Seinfeld, I’m currently on season four!

Sweet/spicy/savory?: I have a huge sweet tooth, so sweet things

Relationship status: Single

Last thing I googled: I searched up the show “Arthur” because I was trying to find that one meme where Buster was like “You really think someone would do that, just go on the internet and spread lies?”

Current obsession: Fragaria memories and tears of themis mostly^^

Tag Nine People: @kyaruun @xinieeee @deadmansbistro @florapot @hunita812 @scuffle-with-spirals @rexonalapis @maxellera @manicpixiedoomedgirl

[petermorwood]

So in conversation with the housemates this evening, it came up that heat is not flavor. I was asked if I had that conversation with you and that you have a whole rant about it. Could you reprise that rant for tumblr?

Is this the rant in question?

I have definite opinions about any food made ridiculously hot for the sake of posturing, and even more definite notions about it being done secretly for “fun”.

Done properly is another matter. Here’s a link from that rant which reviews my encounter in Dublin with Thai food “spiced home style”. It was Serious Business, yes; and it was also absolutely delish.

*****

Some cuisines come by their heat naturally - that Thai dish was one example - and as I found out, the blend of other spices will always hold their end up. Each mouthful will be fiery, but also fragrant, complex and worth savouring even as the sweat-beads pop out on forehead and upper lip.

The same applies to Sichuan (mapo dofu, yum!), Hunan, Korean (buldak, yes please!), Thai, Ethiopian (sik-sik wat, rowr!), Mexican and Indian (where proper Goan Vindaloo is nothing like the restaurant version, no potatoes for one thing and made with pork for another).

*****

Hot-spiced dishes like those, with everything else in balance, is a long way from this lunatic laddish recipe found on the Internet about 20 years ago (I can’t remember where). So many onions suggest this might have started as a Dopiaza, but then it got into seriously bad company. 

Serves 1-4

Ingredients:

2 lbs Chicken joints, or boneless breast meat roughly cubed

6 Medium Onions, sliced

4 Cloves Garlic, finely chopped

8 Tbsp Ghee or Vegetable Oil

2 Pints of water

24 fresh Habanero Chilies, finely chopped

30 dried red chilies, crushed, or an equivalent amount (about 5 Tbsp) of ready-crushed chilies

2 tsp Red food coloring

Spices:

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

5 tsp ground hot chili powder

1 tsp dried fenugreek leaves

A couple of capsicum pods

Optional:

¼ bottle of Tabasco® sauce (Most likely the standard sauce since I don’t think the Habanero version was available in the UK at time of writing.)

¼ bottle Encona West Indian Hot Pepper sauce. (This is considerably hotter than regular Tabasco. Trust me.)

Method:

Stir enough water into the dry spices to make a stiff paste.  Heat half of the oil or ghee over medium heat, then add the spice paste.

Fry the paste for a few minutes until the water has evaporated and the mixture takes on a smooth, glossy, oily appearance

Now heat the other half of the oil in a large pot or casserole, and fry the onions and garlic until soft and golden.

Put the remaining ingredients into the pot and stir well to combine them, then put the lid on, reduce the heat, and let the whole thing simmer gently for about 90 minutes.

About 15 minutes before it’s done, add another 3 Tbsp chili powder and about a dozen more dried red chilies.

When it’s done, remove from the heat, sprinkle with 1 tsp garam masala, and allow to sit for a few minutes before serving on a bed of rice.

*****

I have no idea if this was meant as a joke - 24 fresh Habs, 30 dried chillis? Really? - but if it’s serious, there’s no point in the coriander, cumin etc. because there’s no way anyone will taste them.

As for the day afterwards, make sure some loo roll is in the freezer because...

[lindsaywesker]

Reach.

'The A-Z Of Mi-Soul Music' starts at 1.00pm. The Letter G (Pt.1). Executuive Producer: Roz Pedersen. Also, listen in for the BIG Encona Sauce giveaway plus your chance to win a luxury holiday for two! mi-soul.com online + on DAB Plus across London & Brighton. Big-up Mi-Soul Radio + big-up LEV (currently killing it on Mi-Soul right now!)

[adoratato]

At the very end of aisle 3, in the produce section, I came across the highlight of my shopping trip. It was better than the half-price Cheerios or the Encona Sweet Chilli Sauce I had come across. It was the most adorable potato I had ever seen. So little, round and cute that I just knew I had to have it. I would make it the centrepiece of a very special meal later in the week.

This is very sweet but also I don't want someone to vore me

[keto]

Need more karma to participate in a (keto) snackshare. Pls give my Encona hot sauce wings vs salt and pepper wings some love xx https://bit.ly/3bVI96m

[lastyearsgirl]

a caribbean-inspired spread for caribbean food week 2017;

a caribbean-inspired spread for caribbean food week 2017;

Last year, I was asked by the UK’s leading Caribbean food and drink company, Grace Foods, to come up with a Caribbean-style street party spread in time for their annual Caribbean Food Week celebrations. Well, I must have done something right because last week, another hamper of products from Grace Food brands showed up at my door ahead of Caribbean Food Week 2017! Grace Foods has been importing…

[dulwichdiverter]

Smokin’ hot

BY HELEN GRAVES

Anyone who knows Peckham will be familiar with the eye-catching boxes of scotch bonnet chillies sold by every grocer on Rye Lane and the high street. An essential ingredient in many West African and Caribbean dishes, they’re sold by the handful and adored for their fruity fragrance and addictive but not-to-be-messed-with heat.

Ben Farey – a local hot sauce producer based just down the road in East Dulwich, near Peckham Rye – began his own love affair with them after moving to south London 20 years ago.

“I moved to Brixton in 2000 and just became intoxicated by the food that was available; produce like the Ghanaian land snails, huge green avocados and these fantastic, burning hot chillies,” he explains.

It wasn’t until more recently however that he began to see an opportunity to create a new sauce – one that was more to his taste than those already on the market.

“A few years ago I was given a book on fermenting by Sandor Katz and although I’ve always been interested in fermentation, I began to think it was time that I did something about that interest,” he says. “A lot of people don’t really understand fermentation very well but it’s an incredible process.”

Currently very much in vogue, the use of fermentation to produce food and drink dates back thousands of years. Microorganisms like yeast and bacteria present in the environment around us are harnessed to break down substances, resulting in wonderful products we’ve come to know and love such as beer, kimchi, yoghurt and in Ben’s case – chilli sauce.

“I’ve always been in love with anything spicy and hot,” he says, “and I’ve always had a bottle of Encona [a widely available brand] in the cupboard for emergencies.

“The hot sauces that are out there, I find a bit thick and sweet sometimes and I just love the tang you get from fermented sauces, which is really quite appealing. I decided I’d make something that would epitomise my life in London.”

Ben began to ferment the scotch bonnets for two to three months at a time. “After that they are put through a mill to extract the seeds, then vinegar gets added and the whole thing gets churned for a number of weeks,” he says.

Churned? Like butter? “Yeah, I built myself a mixing device,which churns the sauce constantly for weeks at a time. It means the sauce is totally natural and you don’t need any artificial stabilisers as the vinegar breaks down the chilli and the sauce doesn’t separate in the bottle. So it’s just salt, cider vinegar and chillies.”

Ben also adds another important flavour profile to the hot sauce however, which is smoke: “The fermented chillies are scotch bonnets but we also add some smoked chillies, which are jalapeños. I built a smoker from two old filing cabinets I found locally and I started smoking butter and eggs.”

His backyard antics didn’t last long before he ran into problems though. “The neighbours started to complain a bit about the smoke,” he says, which meant moving his proto-production site elsewhere. “I shipped one of the filing cabinets to my dad’s house where people are less likely to complain.”

Unlike many hot sauce start-ups, Ben is only making one product, rather than a range of sauces with different heat levels and flavours added. “I’ve just been trying to improve upon this one sauce and now I’m really happy with it,” he explains.

He’s right to be pleased with himself. The sauce really does stand out with its searing heat and complexity of flavour. And what does he suggest we eat it with? “I absolutely love it on eggs – shakshuka, anything like that. I also particularly like it on shellfish, but also steak, pasta… anything to be honest with you.”

The sauce costs £3.50 for a 100ml bottle, and is available to buy on the website and in a few shops. His current sauce – called Batch 2 – is stocked locally at William Rose butchers on Lordship Lane.

“We’re going to carry on expanding from here, really,” Ben says. “We’re just about to start approaching new stockists. If you’re going to put something in a shop then you need to get your nutritional label sorted out, so we’ve had our label redesigned.

“The guy who does our branding is called James Ingram and he’s done a lot for local companies [including Brockley Brewery]. So that’s the next step really, to see which other local stockists might be interested.”

It’s been a journey of trial and error to get to this point, Ben says. “I started three years ago, and it’s been quite a long process because you’ve got to find the right bits of kit, you have to test things out.”

This means it’s taken him a while to start spreading the word. “I did a hot sauce festival in April down in Peckham, called Hot Sauce Society and our Batch One sauce sold out.

“Now we’re selling out of Batch Two but we are taking it pretty slowly, for various reasons. I’ve just had a new baby too, so it hasn’t moved as fast as perhaps it could’ve done!

“We’re probably making around 500 bottles a month but we could go a bit bigger. I’ve just taken on a bit of extra space in the arches in Loughborough Junction. Chilli sauce and small children don’t really mix very well and when you’re smoking chillies and fermenting and trying to bottle stuff it’s an absolute nightmare to have children around.

“I think we could increase production quite dramatically without too much difficulty but we’ll see. I’m just happy to make a sauce that’s well received locally and it has been. People seem to really like it.”

Photo by Paul Stafford

[reveal-the-news]

GK plans new marketing strategy for some products, repatriation still on the cards | Business

GK plans new marketing strategy for some products, repatriation still on the cards | Business

GraceKennedy has selected a few export products that it sees as potential to double sales and is building a market plan around that goal. Its goals. In the first instance, the tropical rhythms of GraceKennedy, Grace Jerk Seasoning and Encona Hot Pepper Sauce to take them out of the ethnic grocery aisle and position them as mainstream items for foreign shoppers. It will next tackle Grace Hot…

[scr4n]

Chilli Con Carne w/ Boiled Rice & a bottle of Peroni 🌶🍺

Home cooked

[lacuna-lunax]

27/08/22

Family meal out yesterday which was a SUPERFUN surprise especially as my sister just sat there crying and refusing to acknowledge me. Again. And now, I’m only partway into a long long longgggg bank holiday weekend with just my library books and shitty knee for company.

Yesterday: (1200)

Coffee

Grenade Carb Killa Chocolate Chip Salted Caramel

Starbucks Almond Based Iced Coffee

Fridge Raiders Meat-Free Slow Roasted Tasty Bites

Very Cherry Bakewell Yoghurt

Dinner: Roasted Salmon with Encona Hot Sauce and Mixed Salad

Today: (1500)

Coffee

Grenade Carb Killa Birthday Cake

Emmi Caffe Latte Skinny Iced Coffee

Fridge Raiders Meat-Free Katsu Tasty Bites

Very Cherry Bakewell Yoghurt

Vimto Sparkling, No Added Sugar

Patisserie Valerie Salted Caramel Slice

Freddo

Fabulous Freefrom Factory Chocovered & Candee Coated Peanuts

[lindsaywesker]

Quality all day and all night.

Major Encona sauce competition incoming!!