In Barbados Island Life Craig has pulled together his back-catalogue of photographs of Barbados from the 1970s together with the stories behind those photographs. Its fiery blend of seasonings ignites your taste buds and transports you to the warm shores of an island paradise. British Ship: Scottish Star Torpedoed – 19th February 1942 has been updated with a section on Michael Doyle AB. Aunt May’s Bajan Hot Pepper Sauce (Pack of Whenever you wish to add a captivating Caribbean taste to your barbecue, cocktail dip, soups, meat or fish, Aunt May’s home made products enhance the flavor in every dish.

Barrow was a Barbadian, who in the course of a distinguished political career was first Prime Minister of Barbados from 1961 to 1976 and fourth Prime Minister from 1986 to his death in 1987.He noted: “Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used. Instead, Aunt May’s is well-balanced, offering just the right amount of heat to elevate the tamer flavors in its mix.

This family business started in 1965 with a home-made hot sauce recipe and soon they were producing thirty gallons of sauce a week. Bajan pepper sauce / Bajan hot sauce is a staple in every Bajan household and a favourite treat for any lover of Caribbean cuisine! Whilst there are many ready-done brands of pepper sauce available commercially, flavour, intensity and consistency can vary widely. A few of our panelists likened the flavor to a spicier buffalo sauce (someone even described it as “buffalo sauce on steroids”). For further information on Errol Barrow’s time in the RAF see: Errol Barrow – Statesman, Prime Minister of Barbados, RAF Navigator World War II and The Beautiful Blonde in the Bank by his pilot in 88 Squadron and BAFO Communications Squadron F/L Andrew Leslie Cole AFC RAF.It makes your “sweat glands start to churn” and even garnered a FIVE on a scale of four for heat level. Thelma’s Bajan pepper sauce recipe is composed of turmeric for colour, chillies for heat, onions for consistency, vinegar thins it out and preserves it, mustard gives it an extra bass note and helps with the consistency too and a little brown sugar balances it.