Trinidad & Tobago

GOYA Pink Beans 439g. These delicious pink beans are very popular in the Caribbean, especially Puerto Rico, where they use them to make the classic Puerto Rican rice and bean dish. Their tasty taste and smooth texture make these beans the perfect ingredie Read more

A sweet and spicy mustard base combined with scotch bonnet peppers makes up this fantastic chili sauce that brings the heat of the West Indies, specifically Trinidad and Tobago. Read more

Matouk's West Indian Chilisaus is a tropical vinegary hot sauce of scotch bonnet peppers that will give your food a touch of the delicious flavors and heat of the West Indies. Read more

Matouk's Soca features the traditional mustard base and adds West Indian herbs plus cane sugar for authentic island flavor that complements the fiery heat from the scotch bonnet peppers. Read more

Matouk's Trinidad Scorpion pittige chilisaus is one of the hottest and most flavorful hot sauces and can be used for anything from fish to chicken. Read more

A sweet and spicy mustard base combined with scotch bonnet peppers makes up this fantastic chili sauce that brings the heat of the West Indies, specifically Trinidad and Tobago. Read more

Matouk's jerk seasoning is great to get a tasty Jamaican experience and can be used for pork, chicken, and seafood. Read more

A spicy Caribbean version of the English "Piccallili", filled with chunks of fresh exotic tropical fruits and vegetables. Ideal with cold cuts, sandwiches and sausages. Read more

Guava is an exotic tropical fruit high in vitamin C. This Jam is made from ripe guavas, simmered and blended and used as a spread on toast or as a topping or filling for pastry. Read more

Matouk's West Indian Chilisaus is a tropical vinegary hot sauce of scotch bonnet peppers that will give your food a touch of the delicious flavors and heat of the West Indies. Read more

A traditional Caribbean-style sauce with a kick. The salsa picante is a great table sauce. Read more

Matouk's West Indian Flambeau Sauce Hot Sauce is a scorching puree of blazing peppers. This tonsil-torcher is made from aged pickled scotch bonnet peppers with mustard. Read more