1.   Add thyme, Scotch bonnet pepper, diced potatoes and butter and simmer until potatoes are tender.

2.   I use mangoes, Scotch bonnet peppers and tamarind to give the sauce spiciness and a strongly sweet-and-sour accent.

3.   Made with two staple Caribbean ingredients, mango and Scotch bonnet pepper, the sauce is slightly sweet because of the mango and definitely hot because of the pepper.

4.   The scotch bonnet peppers are twice as big as your eyeball.

5.   When hot, add shrimp, garlic, bell pepper and Scotch bonnet pepper.