Yellow Peach Pickle

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Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries.  Also serve as a relish with chicken, turkey, lamb, or fish.

Ingredients

  • 2/3 cup peach nectar
  • 1 cup vinegar
  • 1 teaspoon peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole allspice
  • 1/2 teaspoon salt
  • 1/3 cup brown sugar
  • 1/2 teaspoon tumeric
  • 1 teaspoon Malawi Curry Powder
  • 1 teaspoon cornstarch
  • 1/2 cup chopped onion
  • 8 ripe peaches, peeled, pitted and sliced
  • 1 jalapeno chiles, seeds and stems removed, chopped

Instructions

Combine the peach nectar and vinegar with the peppercorns, coriander seeds, and whole allspice. tied loosely in a muslin bag for 10 minutes.

Mix the allspice, salt, sugar, turmeric, curry powder, and cornstarch; add 1/2 cup of pickle mixture; blend and and add to pickle mixture.  Cook until thickened, stirring constantly.  Add onion, peaches, and chile pepper; cook for 10 minutes.  Remove spice bag; fill pint jars and seal.

Super Spicy Pumpkin Muffins

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Here’s an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile!

Ingredients

MUFFINS

1 1/2 cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground dried jolokia “ghost” chile. (Note: if you must grind your own, do so only in a well vented room!  Jolokia is tasty but you really do not want to breathe it.)

1/4 teaspoon ground nutmeg

1/2 cup shortening

1/4 cup sugar

2 eggs

1 cup canned pumpkin

1/2 cup milk

1/4 cup raisins

1/4 cup pepitas (dried pumpkin seeds)

SUGAR TOPPING

2 tablespoons sugar

1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 375.  Oil 12 muffin tin cups or muffin pan.

Sift together the dry ingredients. 

Cream the shortening and sugar together until fluffy.  Add the eggs one at a time, beating well after each addition.  Beat in the pumpkin and milk and mix well.

Add the dry ingredients in thirds mixing well after each addition.

Combine the sugar and cinnamon for the topping.

Spoon the muffin batter into the prepared muffin cups, filling them two-thirds full.  Sprinkle the sugar-cinnamon mixture over the top.  Bake until a a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Let cool in muffin tin before turning out.

 

 

Ethiopian Green Chile Paste (T iqur Qarya Awaze)

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This is the green chile counterpart to Ethiopian Berbere, but there are some differences.  It’s green, it’s much milder, and instead of placing it in stews, it’s a condiment or dip for breads and meats.

Ingredients

  • 2 bell peppers, seeds and stems removed, chopped
  • 3 jalepeno chiles, seeds and stems removed, chopped
  • 1/2 tablespoon garlic
  • 1 tablespoon minced ginger
  • 1/4 cup vegtable oil
  • 1/4 cup cilantro or Italian parsely
  • 1/2 teaspoon Holy Basil
  • Water as needed

 

Instructions

In a skillet, combine the bell peppers, jalapenos, garlic ginger and oil, and saute until the bell peppers are tentder, about 15 minutes.  Drain the oil off and place the peppers in a blender.  Add the cardamon, cilantro, holy basil and puree.  Add enough water to make a thin paste.

Ugandan Groundnut Sauce

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Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well–either smooth or crunchy.  Its most common usage is to spread over fried chicken or fish or serve it over rice.

Ingredients

  • 1/2 pound dried fish, such as salt cod, coarsley chopped
  • 4 1/2 cups water
  • 2 onions, chopped
  • 2 teaspoons peanut oil
  • 4 tomatoes, chopped
  • 2 teaspoons cayenne powder
  • 1 teaspoon Malawi Curry Powder
  • 1 cup peanut butter
  • Salt to taste

Instructions

Soak the dried fish in 2 cups of water until it becomes soft.  Drain and pat dry.  In a large skillet, fry the onions in the oil until brown, about 5 minutes.  Add the fish, curry cayenne, remaining water, peanut butter, and salt.  Simmer, uncovered, for 45 minutes, or until the sauce thickens to the desired consistency.

Tsuma Nzole Kalu’s Special Sauce

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This recipe was collected in Mombasa, Kenya.  Serve it over grilled or barbecued meats and poultry.

Ingredients

  • 4 fresh pili pili chiles or red jalapenos, seeds and stems removed
  • 1/4 teaspoon coriander seed
  • 1/4 teaspoon cardamon seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 Ukwaju Kenyan lemon or 1 lime, juiced
  • Additional water if necessary

Instructions

Combine the chiles, spices, salt and water in a blender and puree to a thick paste.  Transfer to a jar, add the lemon or lime juice and enough water to make the mixture easily pourable.  Shake well and set aside for a few hours to let the flavors blend.