Where it all began – our most famous iconic Hot Pepper Sauce! This classic recipe hasn’t changed in over 40 years, blending only the very best Habanero and Scotch Bonnet peppers with traditional island spices. It’s fiery and fruity, hot, and spicy ¬– a true taste of the West Indies.
Inspired by the flavours, colours and smells of the streets of Old Town Bangkok. This classic Thai Sweet Chilli recipe starts with an authentic Red Chilli Pepper mash, touch of garlic, a little sugar and dash of lime to create our delicious sweet, tangy, and spicy sauce. Perfect for dipping and cooking.
Our Moroccan Harissa Marinade is an authentic blend of red bird’s eye chillis, tomatoes, garlic, paprika and a dash of lemon juice serves up the fiery and fruity taste of Moroccan Cuisine. It’s perfect added to meat, vegetables, and tofu.
Bulgogi literally means ‘fire meat’ and this marinade helps you quickly create a much-loved spicy Korean classic. Our unique blend of red chillies, soy sauce and gochujang spices creates this savoury and tangy Asian Classic.
Bone-In chicken quarter, marinated Encona Jamaican-style Jerk BBQ marinade, served with Grace Festival Dumplings.
Slash chicken piece twice on the thigh and once on the drumstick. Marinade in the Encona Jamaican-style Jerk BBQ marinade Seasoning for between 20 minutes, to overnight.
Fire up the BBQ.
Place marinated chicken pieces on the BBQ and bake until deliciously gold and smoky, checking to make sure they are thoroughly cooked.
Heat oil for frying to 180C.
Make up the Grace Festival mix according to instructions on the packet and use finger to mould dumplings into the classic Festival shape.
When chicken is cooked, allow to rest for 10 minutes
Fry your Festival dumplings until golden, turning occasionally during cooking.
Remove Festival dumplings from oil and drain on kitchen paper.
Serve your Jerk chicken alongside your Festival dumplings, with a drizzle of Encona Jamaican-style
Succulent mélange of vegetables, roasted with Encona Jamaican-style Jerk BBQ marinade and served with a light and fluffy jerk-spiced couscous
Marinate your choice of vegetables with Encona Jamaican-style Jerk BBQ marinade, drizzle with olive oil and roast for 20-25 minutes until tender and golden. Set aside to cool.
Place couscous and Dunn’s River Jerk Seasoning into a bowl and mix well. Add boiling water to the couscous and cover to steam and to allow all of the water to absorb.
To your couscous, add 1 tbsp of olive oil and the juice of half a lemon, stir well, and fluff well with a fork to fully combine.
Add the roasted vegetables, thyme and coriander to the couscous and mix well.