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Chile
A we't or wa't is a traditional Ethiopian stew, spiced either with Berbere or this simpler blend of spices.  This spice mixture is usually added near the end of cooking a stew.

This is one of the more unusual vegetarian African appetizers.  Note the combination of bananas, chiles, and ginger which make for a sweet and spicy taste.

Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes.  Nearly any green chile can be used to make this sauce.  Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried.  To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.

Pili pili, often called piri piri, is served as a table condiment in
West Africa, where it heats up grilled meat, poultry, shrimp, and fish.
Nearly any green chile can be used to make this sauce. Some recipes call
for tomatoes or tomato sauce to be added.

Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk.  This recipe takes some time to make, but it's worth it.  It keeps for months in the freezer, so make a lot.  Serve the rendang over rice.

Ice cream with hot sauce is all the rage in both South Africa and the U.S.
Egyptians call any dish of raw vegetables a "salad"even though we would call this a dip or spread.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

recipe image
This stunning ice cream is from Suzy Dayton, former pastry chef at the Coyote Cafe, who served it at the Santa Fe Wine and Chile Festival, where we collected the recipe.
Nowadays it's easy to re-create the chili that Wick used in the first cook-off against H. Allen Smith--just buy some of the famous Wick Fowler 2-Alarm Chili Mix. Or, you can follow the recipe below, which chili legend holds is Wick&rquo;s original version that he cooked in Terlingua in 1967. Remember to remove the Japanese chiles and the chilipiquins before serving. If this chili is too hot, Wick recommended drinking a pint of buttermilk.
 

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