Skip to content
LoginRegister
WhatToEat.Today

Recipes with chillies

3 recipes that use chillies, with photos, step-by-step instructions and cook times. The quickest, Ginataang puso ng saging, takes 35 minutes. It is most often cooked with garlic, onion and coriander.

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

Sopa de pata

Sunday is sopa de pata day in many Salvadoran towns, and market stalls in San Miguel and Santa Ana sell it from huge pots from early morning. Cow's foot and tripe are simmered for hours until the broth turns rich and sticky with gelatine, then corn, yuca, chayote and green plantain go in, with lime, chilli and tortillas on the side. Ask the butcher to cut the foot into pieces and buy tripe already cleaned and blanched. The big mistake is under-cooking: the tripe must be soft enough to cut with a spoon and the foot falling off the bone. Chef's tip: blanch the foot and tripe for 10 minutes and pour that water away before the long simmer; it gives a clean-tasting broth.

240 minCentral AmericanSoupsGluten free
by KrazyBadal 0 views

Supu ya kongoro

Before the daladalas are full, soup sellers in Dar es Salaam's Kariakoo and Manzese are already ladling supu ya kongoro from huge pots that have been bubbling since before dawn, served with chapati or a hot mandazi and a squeeze of lime. Hours of simmering turn cow trotters (kongoro) into a broth that is peppery, garlicky and so full of gelatine that it sets firm in the fridge, with soft, sticky meat and skin to pick from the bones. Many people swear by it after a long night or when they feel run down. Ask the butcher for cleaned cow trotters split into pieces; scrubbing and long simmering are what make the soup taste clean, and the commonest mistake is not cooking them long enough, leaving the skin rubbery. Chef's tip: let the finished soup sit for 10 minutes and skim off the fat that rises, then add lime and chilli at the table.

240 minEast AfricanSoupsGluten free
by KrazyBadal 0 views

Ginataang puso ng saging

Every banana tree in the Philippine countryside gives a heavy purple flower, and in Bicol, Batangas and the Visayas it is shredded and stewed in coconut milk as an everyday ulam for lunch with rice. The banana blossom has a tender, slightly flaky texture and soaks up the ginger, garlic and chilli. The traditional version includes shrimp or fish; this one is vegan. The usual mistake is skipping the salt rub: unrubbed banana blossom stays bitter and turns the sauce grey, so squeeze out its dark sap first. Chef's tip: keep the shredded blossom in water with a spoon of vinegar while you work, so it stays pale.

35 minFilipinoVegetarianVeganGluten free
by KrazyBadal 0 views

Goes well with chillies