Having spent many years doing my best to avoid anything spicier than Doritos’ Chilli Heatwave, I was apprehensive when it came to Caribbean week.
Known as a cuisine of bold flavours, hot spices and the scorching scotch bonnet (that measures anywhere between 100,000 - 350,000 in Scoville Heat Units), I wasn’t sure I could handle the heat in some of the recipes we tried out.
