Serve with White Rice or Rice and Peas. Sprinkle food with Caribbean Sunshine Scotch Bonnet Pepper Sauce for an even more incredible flavor. Enjoy!

Serve with White Rice or Rice and Peas and Vegetables. Sprinkle food with Caribbean Sunshine Scotch Bonnet Pepper Sauce for an even more incredible flavor.

Your choice of Canola Oil or Vegetable Oil. 1 Whole Chicken cut up or the equivalent of your preferred precut Chicken parts. 2 Cups All-Purpose Flour. 1 Cup Buttermilk. 3 Tablespoons Caribbean Sunshine Chicken Seasoning. 1Tablespoon Caribbean Sunshine Scotch Bonnet Pepper Sauce (optional).

Serve with Jamaican Hard Dough Bread or Festival. Add more Caribbean Sunshine Scotch Bonnet Pepper Sauce for an even more incredible flavor.

Serve with White Rice or Rice and Peas. For an even more outstanding flavor, sprinkle Caribbean Sunshine Jerk Sauce on the Rice prior to eating. For additional heat and Scotch Bonnet Pepper flavor, sprinkle Caribbean Sunshine Scotch Bonnet Pepper Sauce on the entire meal.

Heat oil in a large Frying Pan. Brown Chicken until it has a nice color and texture. Remove Chicken and set aside. Drain any oil in excess of 2-3 Tablespoons. Add Red and Green Bell Peppers to the Frying Pan and sauté for about 2-3 minutes.

Rinse the Salted Codfish in cold water. Boil for 1 hour. Drain, replace with fresh water and boil for another hour. Rinse the Codfish in cold water and allow to cool. Break the Codfish into small pieces.

Serve with White Rice or Rice and Peas. Sprinkle food with Caribbean Sunshine Scotch Bonnet Pepper Sauce for an even more incredible flavor. Enjoy!

Serve with any delicious Caribbean protein including those seasoned with Jerk, Brown Stew, Curry etc. This dish is good with just about anything. For additional heat and Scotch Bonnet Pepper flavor, sprinkle Caribbean Sunshine Scotch Bonnet Pepper Sauce on the entire meal. Enjoy!

Rub Caribbean Sunshine Curry Marinade onto Shrimp and place in a sealed container in refrigerator for at least two hours, overnight if possible.