Smalahove with a Caribbean Twist

Ingredients

In this adaptation, the traditional Norwegian Smalahove is transformed into a Caribbean delight by incorporating Saint Lucian flavors. The original recipe is enhanced with aromatic Caribbean spices such as allspice, thyme, and scotch bonnet peppers. Additionally, tropical fruits like mango and pineapple are added to infuse the dish with a burst of sweetness and tanginess. These modifications give the dish a vibrant and exotic twist, while still maintaining the essence of the Norwegian delicacy. We alse have the original recipe for Smalahove, so you can check it out.

• 1 sheep's head 1 sheep's head
• 2 tablespoons allspice 2 tablespoons allspice
• 1 tablespoon thyme 1 tablespoon thyme
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Juice of 2 limes Juice of 2 limes
• 1 mango, diced 1 mango, diced
• 1 pineapple, diced 1 pineapple, diced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the sheep's head thoroughly, removing any excess hair and skin.
3. 3.
   In a small bowl, combine the allspice, thyme, scotch bonnet peppers, garlic, ginger, brown sugar, lime juice, salt, and pepper to create a marinade.
4. 4.
   Rub the marinade all over the sheep's head, ensuring it is evenly coated.
5. 5.
   Place the sheep's head on a roasting tray and cover with aluminum foil.
6. 6.
   Roast in the preheated oven for approximately 3 hours, or until the meat is tender and easily pulls away from the bone.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (425°F). Return the sheep's head to the oven for an additional 15-20 minutes, or until the skin is crispy and golden brown.
8. 8.
   Once cooked, remove the sheep's head from the oven and let it rest for a few minutes.
9. 9.
   Serve the Caribbean Smalahove garnished with diced mango and pineapple for a burst of tropical flavor.

Treat your ingredients with care...

• Mango — Choose ripe mangoes for the best flavor and sweetness.
• Pineapple — Fresh pineapple works best, but canned pineapple can be used as a substitute.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice tolerance.

Tips & Tricks

• Marinate the sheep's head overnight for a more intense flavor.
• Serve the Caribbean Smalahove with traditional Norwegian sides like boiled potatoes and sauerkraut for a fusion of cuisines.
• If you prefer a milder spice level, remove the seeds from the scotch bonnet peppers before adding them to the marinade.

Serving advice

Caribbean Smalahove is traditionally served as a main course. Present it as a centerpiece on a large platter, garnished with diced mango and pineapple for an eye-catching display. Accompany the dish with boiled potatoes and sauerkraut for a complete meal.

Presentation advice

To enhance the visual appeal of the dish, arrange the diced mango and pineapple around the roasted sheep's head. Sprinkle some fresh herbs, such as cilantro or parsley, over the platter for a pop of color. Serve the dish on a wooden board or a decorative serving tray to add a rustic touch.