Sean Paul Scores Spicy Collab
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Here's an excerpt from The Jamaica Gleaner about this collaboration:
Grammy Award-winning dancehall artiste and songwriter Sean Paul is dipping his hands into the culinary pot with two spicy collaborations. A lover of all things Jamaican, the entertainer knew that a marketing concept around the Scorcha album incorporating something hot, spicy and palatable could only light a fire in the hearts of his fans.
For Alexa Von Strolley, the woman behind Tooksie Kay Catering and the maker of the Scotch Bonnet Hot Truffle Sauce that has been branded by Scorcha, aligning with Sean Paul was “an absolute no-brainer”, and she is both “humbled and honoured” by the opportunity.
“Sean Paul has been influential in placing brand Jamaica on the map globally, and so this partnership will allow brand Jamaica to be seen in a different light – not just the home of extremely talented reggae and dancehall artistes but as a culinary destination,” the chef told Food.
Von Strolley has long had a passion for food. “The culinary industry captured my heart as a bystander watching and appreciating the craft from 2004. I was 14 years old, [and] my TV was always OK Food Network, but I began dabbling in this industry in 2014,” she said.
Nicknamed Tooksie by her father as a little girl, it has matured with her as she created the globally recognised brand, from self-taught chef to culinary connoisseur that has cooked for international A-list celebrities across Jamaica, London, Tokyo, Africa, the Caribbean and the United States. She is known for developing recipes with a ‘likkle’ decadence, spice, and, as she likes to call it, “some sort of mix up”, which is how the sauce came about.
SECRET OF THE SAUCE
Speaking about mix up, Tooksie went for the unique and not always the ‘first-pick’ of flavours for the sauce. “I’m [a] sucker for truffle,” she says, adding that she wanted “to play around with fusing the pungent notes of truffle oil and Scotch bonnet”.
Truffle is a type of fungus and is often confused with mushrooms that are used in stir fry or boiled and baked, but the cooking process has been said to destroy the characteristic flavour and aroma that renders it a delicacy. It has been deemed one of the most expensive foods people can purchase.
Tooksie found a way to incorporate the truffle oil into the sauce in a way that it elevates a Jamaican hot Scotch bonnet sauce while maintaining the flavour profiles of our beloved Scotch bonnet as well as having it retain its diversity and ability to vamp up any dish.
She recommends that anyone trying the Scorcha Scotch Bonnet Truff Sauce to pair it with fried rice, popcorn or eggs.