From Sea to Spice: A Global Story
The art of cooking seafood is fundamentally tied to those who catch it. Fishermen, working with limited space aboard their vessels, developed the tradition of hearty seafood stews where fresh catches of fish, prawns, squid, and shellfish come together in one pot. The authentic Irish Fisherman's stew exemplifies this tradition - a masterful combination of seafood enhanced with tomatoes, chillies, and rich fish stock, adaptable to whatever the sea provides. This practical approach allows fishermen to use their entire catch thoughtfully, reducing waste while creating extraordinary flavours.
The story of spicy seafood weaves through history, beginning with the Taino people of the Caribbean, descendants of the Arawak tribes from the Bolivia-Peru region - the birthplace of chillies and home to abundant seafood. Portugal later emerged as the key player in spreading this culinary combination worldwide, introducing chillies to their seafood-rich colonies. This cultural exchange birthed iconic dishes: Mozambique's piri-piri prawns, Goa's Kullyanche Tonak and fiery Balchão, East Timor's Ikan Pepes, and Brazil's remarkable Moqueca variations.
Today, this tradition thrives across the globe, with Peru standing as a particular testament to the evolution of spicy seafood cuisine. Their Ceviche, showcasing Aji Amarillo chillies and fresh fish, represents the height of this culinary artform. Meanwhile, in the Caribbean, though the Taino people have largely disappeared, their influence lives on in modern fusion dishes that blend African and Taino traditions, from Jamaica's Scotch bonnet-spiced prawns to their beloved Ackee and Saltfish. Each dish tells a story of cultural exchange, necessity, and culinary innovation, continuing a tradition that began with simple fishermen seeking to make the most of their catch.