Donni Denanche

Last Saturday, I was able to acquire two bottles of homemade Donni Denache from my friend Jesse.  He actually grows the peppers and gets the ingredients on island to make his version of donni denanche.  For Jesse, this is an all night endeavor to produce his recipe and bottle it.  

There are many versions of Donni Denanche aka Dagan Blaster (butt blaster).  My dad used to make his own version of donni denanche.  It did not pay to be in the house back then.  You're eyes and sinus cavity would be burning from the cooking of the peppers coming from in the kitchen. It is more of a condiment to add to your food.  There are different varieties of donni denanche as different as the families on this island.  Families who make this dish keep it's recipe a secret from others.  But the biggest difference from each one is the levels of heat.  Some are mild, others are moderate, then there those who go to far extreme.  Hence, the name dagan blasters.  

I prefer the moderate to slightly hotter versions.  I used to eat the extremely hot versions of donni denanche.  But there came a day when I got tired of sitting on the ceramic bowl quietly praying that I will never do it again.  Then jumping in the shower to cool off with cold water. 

The first bottle that I got from Jesse is moderate to slightly hot.  You could actually taste the vegetables.  Then the heat slowly comes, building up, then BAM!  You get the full rush and intensity of the heat from the peppers.  The heat doesn't linger like other versions of donni denanche that I've tried before.  Jesse's version seems to dissipate after that quick peak, but the tingling nerves in my lips reminds of the heat that had just passed. 

I thoroughly enjoyed this version of Donni Denanche from Jesse.  It's full of flavors, the heat is just right.  I definitely will be getting more bottles of denanche in the future.  



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