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A reader left a comment on the Buka Stew page HERE, asking for the combination of pepper for Buka Stew. In that post, I wrote about the secret of Buka stew being the ratio of Tatashe (Bell Pepper) to Rodo (Scotch Bonnet/habanero pepper) being higher than Onions and Tomatoes due to simple ol’ economics by the Buka Madams.
I haven’t been in touch with Aunty Beebee yet, but I’m sure she won’t mind. So here goes the ratio to blend your pepper for Buka Stew:
Tatashe: 55% i.e if you are using 6 red bell peppers for example, add 2 green bell peppers
In that post, i wrote about the Buka Madams using peppers that had already started softening around the edges. To achieve this, I simply put out my Tatashe, Tomatoes and Scotch bonnet on the kitchen window sill for days before I cook. Remember, the ratio is just one of the pieces of the puzzle. To achieve that Buka taste, you have to include all components. So, visit the page I discussed Buka Stew. I hope this helps. Happy Cooking