MANGO CHICKEN
4 chicken Breasts
1tbsp DUNN'S RIVER Caribbean Everyday
Seasoning
200g/7oz Mango Slices canned
200g/7oz can Chopped Tomatoes
4 Basil Leaves
1tbsp Brown Sugar
1tbsp ENCONA Hot Pepper Sauce
1/2 tbsp Salt
2tbsp Oil 
Fresh Mangoe Slices, to garnish

Coat the chicken breasts with the caribbean everyday seasoning and leave to marinate in
a cool place for 1 hour.

Puree the canned mango slices with their juice in a blender and place in a saucepan with
the tomatoes, basil, sugar, hot pepper sauce and salt. Bring to the boil, stirring, then cover
and simmer for 3 minutes.

Heat oil in a large frying pan and fry chicken until cooked through. add mango sauce and
simmer for 3 minutes. Grill fresh mango slices and use to garnish chicken.
Serve

 
TIGER PRAWNS
900g/2lbs Tiger Prawns
2tbsp DUNN'S RIVER Everyday
Seasoning
2tbsp DUNN'S RIVER Molasses
2tbsp Brown Sugar
2tbsp Dark Rum
3tbsp Oil





Mix together all of the ingredients accept the oil in a large bowl and leave to marinate for
10 minutes.

Heat oil in a large skillet or frying pan and stir fry for about 10 minutes. serve
Serve.



CARIBBEAN FISH
6tbsp Oil
6 Shallots, finely chopped - 1 Clove Garlic, crushed
1 Fresh Green Chilli, seeded and finely chopped
400g/14oz can Chopped tomatoes
2 Bay Leaves - 1tbsp Crushed Allspice - Juice 2 Limes
1tbsp Brown Muscavado Sugar - 2tbsp Angostura Bitters
1tbsp ENCONA Hot Pepper Sauce
Salt - 4 Red Snappers - 2tbsp Seasoned Flour




Heat half the oil in a frying pan. add the shallots and cook for 3 minutes until soft. Add the
garlic and chilli and cook for 2 minutes then add the tomatoes, bay leaves, allspice, lime juice,
hot pepper sauce and salt. Cover and cook gently for 15 minutes, stir occasionaly.

Coat the fish in seasoned flour. Heat the remaining oil in a large frying pan and fry the fish on both sides until cooked through. Serve the fish with the sauce.