Part 3/9:
Gaz begins by illustrating how to craft the base of this aromatic Jamaican curry. The star ingredient is the Scotch bonnet chili, renowned for its fiery heat and authentic Caribbean flavor. He emphasizes the importance of handling such spicy ingredients carefully—wearing gloves and thoroughly washing hands afterward.
The preparation involves finely mincing garlic, slicing scallions (using the green parts for garnish), and chopping assorted vegetables like asparagus, broccolini, green beans, red peppers, and half a zucchini. He demonstrates the importance of removing the woody ends of asparagus by simply bending it until it snaps naturally. This method ensures no waste and perfect texture.