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Recipes with scotch bonnet chillies

4 recipes that use scotch bonnet chillies, with photos, step-by-step instructions and cook times. The quickest, Efo riro, takes 50 minutes. It is most often cooked with garlic, onion and plum tomatoes.

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Efo riro

Efo riro, literally 'stirred greens', is the Yoruba vegetable stew cooked in homes from Ibadan to Lagos on any ordinary weekday, and eaten with pounded yam, eba or plain rice. Leafy greens are wilted into a rich base of blended peppers fried in palm oil with iru, the pungent fermented locust beans that give the dish its savoury backbone. Most families add assorted meats, stockfish and crayfish; some keep a little smoked fish on the side for those who want it. This version leans on mushrooms, iru and a touch of smoked paprika instead. Chef's tip: squeeze the blanched greens really dry before they go into the sauce; wet spinach thins the stew and washes out the flavour.

50 minCurriesVeganGluten freeSpicy
by KrazyBadal 0 views

Nigerian chicken stew

Almost every Nigerian kitchen has a pot of this red stew in the fridge. Lagos households cook a big batch on Saturday and eat it all week over white rice, boiled yam, plantain or beans. Red bell peppers, tomatoes, scotch bonnet and onion are blended and fried in oil for a long time until the raw taste is gone and the oil rises to the top, then browned chicken goes in. The classic mistake is not frying the pepper base long enough; the stew tastes sour and raw if you rush it. Chef's tip: boil the chicken first with seasoning, then fry it before it goes into the stew, and use that seasoned stock in the sauce.

95 minCurriesGluten freeSpicy
by KrazyBadal 0 views

Ghanaian light soup with goat

Light soup is the everyday soup of southern Ghana, cooked in Accra and Kumasi homes several times a week and served alongside fufu, omo tuo (rice balls) or banku, with each bite dipped in the hot broth. Goat meat is the favourite, though chicken light soup is just as common: use 1.2 kg of bone-in chicken pieces and cut the simmering time to 35 minutes. Tomatoes, onion, ginger and pepper are boiled whole with the meat, then blended and strained back in, so the soup is clear, bright orange and very peppery but never heavy. The usual mistake is skipping the straining step, which leaves the soup gritty with seeds and skins. Chef's tip: steam the goat in its seasoning with no water for the first 15 minutes; the meat flavours the whole soup from the inside.

115 minSoupsGluten freeSpicy
by KrazyBadal 0 views

Griot with pikliz

Griot is Haiti's party food: it is piled on platters at weddings, first communions and Saturday-night fritay stalls in Port-au-Prince, always with pikliz, a crunchy, very hot pickle of cabbage, carrot and Scotch bonnet. Chunks of pork shoulder soak up a green epis marinade of sour orange, herbs and garlic, simmer until tender and then fry until the outside turns dark and crisp. This is a pork dish. Serve it with fried plantain (bannann peze) and rice with beans. The mistake that ruins the crust is frying the pork straight from the pot while still wet; it spits and steams instead of browning, so drain and dry the pieces first. Chef's tip: make the pikliz at least a day ahead; after a night in the fridge the heat softens and spreads through the vinegar.

140 minMeatGluten freeSpicy
by KrazyBadal 0 views

Goes well with scotch bonnet chillies