 Chile - Jalapeño
From Sierra Leone, here is one of the more unusual hot sauces. Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute. Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over rice. Each Afican country seems to have its own version of peanut soup, or groundnut soup. It is common all over Africa, but it is especially popular in the in the western part. The soup can be made a day head to blend the flavors, and then carefully reheated.
This simple appetizer is tasty and quick to make.
This recipe is for a dish called the national snack of Peru. It’s prepared and sold by street vendors all over the country. Traditionally it is made with beef heart, but I’ve substituted sirloin for a more tender kebab. Achiote paste is made from the red seeds of the annatto tree and is used as a seasoning and to impart a yellow coloring. Available in Latin markets, mail order, or in speciality sections of grocery stores, the paste is much easier to use than the seeds.
Use this fiery version in place of regular catsup to spice up sandwiches, meatloaf, hot dogs, and hamburgers. It also tastes great in salad dressings and on french fries. If you wish, after pureeing, the catsup may be frozen instead of canned.
This salsa is so simple it really doesn't need a recipe at all. It is also good made with serranos, in place of the jalapenos.
Chicken is not an everyday dish in Afghanistan, as few are raised, and they are only served at very special meals. Parts can be used, or an entire chicken. This recipe and others can be found in the following article:
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