Our obsession with Grace Ketchup has increased threefold. What took them so long, is all we’ve been muttering as we stock up on bottles of Scotch Bonnet, Peach Mango and Jamaican Jerk.

The timing, too — Emancipendence weekend — could not have been better. Thanks to chef and food stylist Andre Sewell, there’s reason to open all three flavours. Join us this weekend in a celebration of flavours courtesy of Grace.

Jerk-Hawaiian Pizza

Makes 1 pizza

Ingredients:

1 Pre-made pizza dough

¼ cup Grace Jamaican Jerk

Flavoured ketchup

1/3 cup mozzarella and cheddar

shredded cheese

¼ cup sliced red onions,

sliced bell peppers

¼ cup diced pineapple

¼ cup Grace ham, diced

Method:

Assemble ingredients for pizza — the base, sauce, cheese, seasonings, ham and pineapple.

Bake at 500 degrees Fahrenheit for approximately 5 mins or until cheese is melted and the dough is crispy.

*Sprinkle Red Pepper flakes for added heat.

Chef’s Tip: Pre-heat the tray

you’re baking on to ensure you

get a crispy base for your pizza!

Peach Mango Shrimp Skewers

Serves 4 skewers

Ingredients:

1lb jumbo shrimp, peeled and deveined

1 tsp Grace Jerk Powder Seasoning

¼ tsp baking soda (optional, but

produces extra plump shrimp)

1 tsp Mild Grace Jerk Seasoning

1/3 cup Grace Peach Mango Flavoured ketchup

Assorted fruits and/or vegetables, chopped

Method:

Toss shrimp into the combined powder seasoning & baking soda.

Toss in the Mild Grace Jerk Seasoning & marinate 15 minutes to 1 hour.

Arrange shrimp and assorted fruits/vegetables on skewers.

Grill shrimp on medium high heat until cooked (approximately 4 minutes); glazing multiple times in the last minute-and-a-half of cooking.

Pro-Tip: Soak skewers in water for 30 minutes before cooking so that they don’t burn!

Sweet & Spicy Spaghetti & Meatballs

Serves 4 persons

Meatballs:1lb mince (chicken, beef or pork – or mixed!)

Ingredients:

1 cup breadcrumbs

1 cup milk

1 egg

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp salt

½ tsp red pepper flakes

½ tsp chopped thyme

½ tsp pimento powder

Sauce:

1 bottle Grace Scotch Bonnet Flavoured Ketchup

½ cup water

2 tsp Mild Grace Jerk Seasoning

2 tbs brown sugar

Pasta:

1 pack of Grace spaghetti

Method:

Meatballs & Sauce:

Whisk egg in the milk and combine with all the seasonings and breadcrumbs.

Soak for 12 minutes.

Combine breadcrumb mixture with meat. Form into medium-sized balls.

Pre-heat enough oil to cover ½ an inch in the frying pan.

Fry the meatballs until brown on all sides.

Combine Grace Scotch Bonnet Flavored Ketchup, water, brown sugar and Mild Grace Jerk Seasoning and bring to a boil in a pot.

When boiling, toss in meatballs. Reduce the heat to low and let them simmer for about 20 mins until cooked through.

Pasta:Cook according to package instructions.

Chef’s Tip: Once meat and breadcrumb mixture are combined, refrigerate for 30 minutes. This will make it much easier to handle when shaping the meatballs.