Hot and Spicy Jamaican Fish Tea

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Serves: 8 small cups

900g/ albs fish head (snapper, butterfish, doctor fish, goat fish, sultan ibrahim, sea bream seabass)
3 stalks scallion
3 large cloves garlic
5 sprigs fresh thyme
250g/ ½lb potato
100g/ ¼lb okra, thinly sliced
3 large onions, quartered
Handful whole allspice berries
1 whole scotch bonnet pepper to taste (substitute with habanero pepper)
1 Kallo organic garlic & herb stock cube (substitute with other vegetable stock cube but taste before adding extra salt)
1 litre / 4cups/ 32oz water
1 tsp sea salt (or add salt if needed, to taste)


Wash fish head properly in water and half a lime and rinse thoroughly to get rid of the lime flavour.

In a stock pot, add water, fish, onions, scallion, thyme, garlic, allspice and stock cube.

Bring to a boil then reduce to a simmer and cook partially covered with a space in the lid for 90 minutes.

Add potatoes and whole scotch bonnet pepper then cook for another 15 mins.

Add sliced okra and cook for another 15 minutes. Remove pepper if you cannot handle too much spice, otherwise, leave it. For added intense heat, puncture the skin of the pepper.

Pour into small cups and serve immediately.