Here is the version of pika from former Dutch Guiana. If you were in Bonaire, you would use either Scotch bonnets or the much milder Madame Jeanette. The Scotch bonnets will overpower the flavor of the other when cooked if you use both. I have adapted this for American kitchens.
The flavor of peppers dominates this powerful, spiced up broth. This recipe can also be used as a vegetarian stock for making other soups and stews. It is an elegant example of a first course soup that can precede any entree.
Here’s another great recipe from Russell Siu that’s incredibly easy to make. You can add some heat by adding a hotter sauce to the sweet chile sauce. Serve these tidbits over rice accompanied by a spinach salad.
This sauce is wonderful on grilled chicken and firm fish like salmon. Use it as they would in Trinidad to spice up a fried shark sandwich. If you are using whole spices, grind them in a mortar or in a spice grinder. Allspice berries can be found in Latin and Caribbean markets, as well as specialty food stores. Note: this recipe requires advance preparation.
This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Read Dave DeWitt's entire spicy spring soup article here.
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.