jhc said:
Welcome. Please feel free to share your favorite recipes using peppers at some point - I think most of us in the US are not too familiar with west African food but I know I'd like to learnÂ
Hey Jhc
I would be very happy to share my limited knowledge on how Chilli's are used in West African couisine.
The most popular West African food that peppers are used is the renowned Jollof rice. This rice has led to many a Twitter war between Nigerians Ghanaians and other West African countries as to who makes the best rice.
I will share my recipe for making this rice but note everyone's recipe is different.
1. First thing I do is wash 2 cups (normal mugs) of rice in cold water(easy cook long grain rice or you can use easy cook basmati). This is to remove the starch and any dirt
2. Once drained of the water, add boiling water to the rice. Add 2 chicken stock cubes( chicken is preferable as beef cubes may be too strong). Mix and leave the rice to soak in the water.
3. Make your sauce.
Ingredients:
2 tins of peeled plum tomatoes(or the equivalent fresh tomatoes)
One large onion
4 habanero/scotch bonnet peppers
2 bell peppers
4 Chicken stock cubes
Salt
Mixed herbs
Note:
Go ahead and use your favourite peppers and chillis. We are limited by the variety of peppers we have in our markets.
A. Use your food processor or blender to mix the sauce ingredients into a smooth soup.
B. Heat up half a cup of vegetable oil till very hot and add the soup and stir.
C. Add the stock cubes and mixed herbs to the sauce. The herbs should not over power the sauce so constantly taste. Keep cooking the sauce till it taste cooked(7-10 mins on a medium heat should do)
4. Combine rice and sauce
The rice that has been soaking in the stock water should be drained of all excess water and mixed into the sauce. Once mixed taste the mix to ensure the taste is right. Add salt herbs or stock cubes if the taste is bland.
5. Place on the lowest heat on your cooker and try not to stir. You may find or hear the rice at the bottom of the pot start to burn. This adds a smoky flavour that gives jollof rice its unique taste.
6. The rice should soak up all the sauce and be soft but not mushy. You should still be able to see individual grains.
And voila you are done making the rice. There are many variations to this rice and people add everything from cooked prawns to sliced onions (when the rice is almost cooked)
Hope someone tries this out with some of the wonderful peppers you have growing or available to you.
Stay blessed.
