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4 Comments

  1. I can’t wait to try this! The rice also seems very appealing; not the usual bland stuff.

    I have some questions: What is the “heat level” of this dish? Hot? Very Hot? Excruciatingly hot?

    Also, how do you introduce children to spicy foods? Do you start off with no heat, and gradually increase it as they get older? Or do you just wait until they are older?

  2. My niece eats spicy food without even thinking about it! I remember when we saw her pick up a piece of chilli one day and put it into her mouth, we waited for the tears, but she barely noticed the heat! Maybe adults are less tolerant because they didn’t have exposure to heat as a child?

  3. Hi Anthony,

    Scotch Bonnet chili’s are very very hot, I wear gloves when I chop them because I will inevitably scratch my eye later on and the pain is mighty. This is a hot dish but if you don’t include the seeds, it will be milder but still hot. If you want an overall milder dish just substitute the scotch bonnet for a normal de-seeded chili.

    I don’t have children but I would say you could start with a mild Thai curry, kids would go for the sweetness. Chili Con Carne could also be a winner, children love mince meat and you could gradually make it spicier as they get older. I think Toots is right, it’s about exposure, when a Mother is nursing and she eats spicy foods, the child will adapt to the heat. So maybe the thing is to start as young as possible.

  4. I love jerk Cjicken and will be trying your recipe at the weekend