Skip to content
LoginRegister
WhatToEat.Today

Recipes with chilli

4 recipes that use chilli, with photos, step-by-step instructions and cook times. The quickest, Aibika in coconut milk, takes 20 minutes. It is most often cooked with onion, garlic and tomato.

Got a few things in the fridge? Search by everything you have

Firinda

Firinda comes from Ankole and Kigezi in western Uganda, where beans are the backbone of daily meals, eaten at lunch with matooke, millet bread or sweet potatoes. Red beans are boiled until completely soft, then mashed and cooked down with fried onion and tomato into a thick, smooth stew that hugs whatever is beside it. The usual mistake is skimping on the cooking: firinda only gets its creamy texture when the beans are really soft, and dried red beans must be boiled hard for 10 minutes before the long simmer. Pressure cooker option: after the hard boil, cook for 25 minutes at pressure. Chef's tip: mash only two-thirds of the beans and leave the rest whole, for a stew that is creamy but still has some bite.

100 minEast AfricanCurriesVeganGluten free
by KrazyBadal 0 views

Aibika in coconut milk

Aibika, a tall leafy hibiscus grown in almost every garden in Papua New Guinea, is the country's most important green vegetable, cooked daily from the Highlands to Port Moresby. The large leaves are slightly slippery like okra and turn silky and rich when simmered in coconut milk with onion. Serve with kaukau, taro or rice. Outside PNG, spinach, Chinese spinach or taro leaves cooked well can stand in. A common mistake is overcooking, which turns the leaves slimy; a few minutes is enough. Chef's tip: shred the leaves into ribbons so they cook evenly.

20 minPacific IslanderVegetarianVeganGluten free
by KrazyBadal 0 views

Hornado

At the Sunday markets of Riobamba and Quito's La Ofelia, whole roast pigs glisten on the stalls and vendors carve hornado, garlic-and-cumin pork with crackling, onto plates with potato cakes, mote and a sour onion sauce called agrio. This home version uses a bone-in pork shoulder, roasted low and slow until the meat pulls apart, then blasted for crisp skin. Marinate it overnight in the fridge. The usual mistake is pulling the pork as soon as it is cooked through: it is safe once the thickest part reaches 63 °C and has rested for 3 minutes, but it only becomes tender enough to pull at about 85–90 °C. Serve with llapingachos, mote and avocado. Chef's tip: dry the skin and leave it uncovered in the fridge overnight; dry skin is what crackles.

300 minAndeanMeatGluten free
by KrazyBadal 0 views

Palusami

Palusami is at the heart of a Samoan Sunday to'ona'i, the big lunch after church, when the umu (earth oven) is lit and parcels of taro leaves filled with thick coconut cream and onion bake among the hot stones. The leaves melt into something like rich, creamy spinach, and the coconut sets around them. In Fiji similar parcels are called rourou. Many families add corned beef or fish; this is the plain coconut version, served with baked taro or breadfruit. Chef's tip: taro leaves must be cooked thoroughly, as underdone leaves make the throat itch; if you can't get them, use large spinach or silverbeet leaves, which need less time.

90 minPacific IslanderVegetarianVeganGluten free
by KrazyBadal 0 views

Goes well with chilli