Bajan Tyga isn’t like a ‘classic’ fermented hot sauce. Bajan Tyga is a fruit-based sauce which will add a lot of flavour to meals, so it’s more about pairing it with food vs simply making it hotter. Check out some great ways to use Bajan Tyga below!

Not only does Bajan Tyga add it’s unique flavour and heat to your meals, it is really low in sodium, a high source of turmeric, and it’s vegan. 

pulled bajan tyga bites

Pulled Beef Bajan Tyga Bites

By Steve Wilson

This is a great way to prepare a blade roast overnight. Naan makes a tasty flatbread for serving.


  • 1/4 cup of Garlic powder
  • 1/4 cup of onion powder
  • 1 cup of cooking oil
  • 1 cup of beef broth
  • 150 ml of Bajan Tyga
  • follow link for naan ingredients below 


1. Mixed the garlic powder, onion powder and cooking oil in my Instant pot for 45 min-1 hr at 170 degrees until golden brown.

2. While this is cooking, pan sear the blade roast.

3. Add the seared roast and 1 cup of Beef broth to the Instant pot and cook on low for 12 hours.
4. Pull apart the blade roast with forks and put the pulled beef back into the instant pot for the last hour of cooking.
5. Prepare the Naan using the following recipe:
6. When the Naan is finished, cut into bite sized pieces, put pulled Beef on each and garnished liberally with Bajan Tyga.

Vegetarian & Vegan Recipes

Soul-Stirring African Peanut Stew

By Angela Liddon

Add Bajan Tyga to this normally creamy, satisfying, and lightly spicy recipe, you’ll soon see why soul-soothing peanut butter and sweet potato are a match made in vegan heaven. If you are a fan of spicy food, I encourage you to add the optional cayenne pepper to give this recipe a bit more kick. 


  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded, if desired, and diced (optional)
  • 1 medium sweet potato, peeled and chopped into ½-inch pieces
  • 1 (28-ounce) can diced tomatoes, with their juices
  • Fine-grain sea salt and freshly ground black pepper
  • ⅓ cup natural peanut butter
  • 4 cups vegetable broth, plus more as needed
  • 1½ tsp chili powder
  • ¼ tsp cayenne pepper (optional)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 handfuls baby spinach or destemmed, torn kale leaves
  • Fresh cilantro or parsley leaves, for serving
  • Roasted peanuts, for serving
  • 150 ml of Bajan Tyga (add more or less to taste)


1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

2. Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using).

4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

5. Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

6. Add a generous amount of Bajan Tyga. I recommend 150 ml, but start with less and add to taste. 

7. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.


Have some leftover cooked rice? This soup is fabulous with some stirred in.

Modified from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Servings: Makes 6 servings

2 Egg Spicy Vegetarian Omelette

By Crystal on Instagram @urhealthurchoicefitness

If you have about 15 minutes or so – that’s all it takes to make this delicious concoction.

1) In a bowl, whip 2 eggs with a little organic almond milk, turmeric powder, pepper & sea salt.

2) In a pan, sautee the following in a little avocado oil: 1/4 cup of chopped leek, 1/2 baby yellow bell pepper, handful of baby spinach leaves (chopped), 1/4 red Thai chili (finely chopped). Set aside.

 3) In a new pan, add the egg mixture, making the omelette. When it’s almost cooked through, add the mixture to one half-side, grating fresh mozzarella cheese optionally. Flip in half until it melts together.

Best served with grape tomatoes, 1/4 avocado and some fresh cilantro. *Do not forget to add a spoon of Bajan Tyga down the middle for extra heat and flavour!  

Tempeh & Veggie Tostadas

By Crystal on Instagram @urhealthurchoicefitness

1) Sautee 1/2 package of tempeh (well done) in olive oil.

2) Then add 1/4 chopped red onion, yellow onion and red baby bell peppers, 1 Tbsp of chopped ginger, 1/4 Tbsp red Thai chili pepper, sea salt & pepper (to taste).

3) Toast your tostada shells in the oven for a few minutes at 350.

4) Plate shells and top with a handful of chopped baby spinach leaves. Add the mixture over top.

Garnish with a few grape tomatoes, some avacado, cilantro and a little of my favourite hot sauce Bajan Tyga!