Monday, June 24, 2019

Peppermint Africa's Hot Spice Pepper Paste Seasoning

Peppermint Africa's Hot Spice Pepper Paste Seasoning

Harissa is a spicy all purpose chili paste recipe made from red hot chile peppers.





A flavorful hot chili pepper paste made from dried chilies, garlic, olive oil, and toasted spices.

Learn to make easy Harissa African hot chili pepper paste homemade seasoning to add to your African food spice rack recipe with Peppermint Africa. Hot chili paste is the basic seasoning in North African cooking and is extremely hot.

Hot Chili Paste or Harissa is typically made hot and served with vegetables, meat and couscous Harissa can be made five days ahead just simply keep covered in the fridge.



Peppermint Africa's Hot Spice Pepper Paste Seasoning



Ingredients

½ cup extra virgin olive oil

4 hot peppers of your choice, diced

1 garlic clove, chopped

2-tablespoons cumin seeds, toasted

1-tablespoon coriander seeds

½-cup sun-dried tomatoes, chopped

A small handful of coriander leaves chopped

1-tablespoon fresh lemon juice

1-teaspoon fine sea salt


Directions

Lightly toast the cumin and coriander seeds in a small frying pan over medium heat, stirring often, until fragrant around 2-3 minutes. Remove from the heat and set aside to cool. Add the cooled seeds with the remaining ingredients in a blender and blend until smooth.


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Thank you for reading Peppermint Africa's Hot Spice Pepper Paste Seasoning recipe.


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Saturday, May 25, 2019

Spicy Cowpeas and Bitter Leaf Stew African Food Recipe

Spicy Cowpeas and Bitter Leaf Stew African Food Recipe

Learn about easy to make African food recipe of cowpeas and bitter leaves with Peppermint Africa.



Spicy Vegetarian Cowpeas and Bitter Leaf Stew
Spicy Vegetarian Cowpeas and Bitter Leaf Stew

Cowpeas originated in Africa. The cowpea is also commonly referred to as black-eyed pea however; the bean is a variety of the cowpea. Cowpeas are an important staple crop in sub-Saharan Africa. Cowpeas are a valuable source of vegetable protein, vitamins as well as valuable income. 

Bitterleaf is a widely used cooking vegetable throughout Africa. Bitter leaf has a strong odor and a bitter taste. Yoruba people call bitter leaf Ewuro and the Igbo tribe Onugbu. 

The bitter leaf grows in a large range of biological zones in Africa, produces many leaves, and is drought tolerant. Here is an easy recipe for Spicy Vegetarian Cowpeas and Bitter Leaf Stew.


Very Spicy Cowpeas and Bitter Leaf Stew African Food Recipe



Ingredients

2 cups dry cowpeas or black-eyed peas
2 scallions, chopped
3 handfuls of chopped bitter leaf
1 potato, chopped into large chunks
3 cloves whole garlic
1 red chili pepper
5 cups water
Dash salt


Directions

Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Serve with soft bread.




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Friday, February 8, 2019

Homemade Indian Spice Garam Masala From Peppermint Africa

Homemade Indian Spice Garam Masala From Peppermint Africa

Traditionally, South African Indian recipes call for garam masala, a blend of seven spices, cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg.
South African Indian recipe for garam masala

Garam Masala is the essential African spice used in African Indian cooking recipes. Garam Masala is the Indian equivalent of French herbs de Provence or Chinese five-spice powder. Traditionally, South African Indian recipes call for garam masala, a blend of seven spices, cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg. 



Spices give South African Indian cuisine its unique flavor and character. Most South African Indian recipes call for many different types of spices, many you may never have used. 


Do not assume that these Indian spices are hard to find, most are to be found in your local supermarkets, and if you cannot find them there, visit the local Indian grocery store.


Garam masala is a strong spice mixture and is the heart of most Durban South African Indian dishes.



Homemade Indian Spice Garam Masala From Peppermint Africa



Ingredients
½ teaspoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground black pepper
½ teaspoon ground nutmeg



Directions
Mix all spices in a bowl, place mix in an airtight container, and store in a cool, dry place for up to 2 months. Ground spices lose their favors faster than whole spices, the best way to use homemade garam masala is in small batches.



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