Cuisine - African
Mit mit a, an Ethiopian spice mixture, is used to spice up and flavor stews, or w'ets. It is made from the small and hot African chiles that we know as piquins and is sprinkled over raw meat (kitfo), especially lamb.
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.
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.
Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries. Also serve as a relish with chicken, turkey, lamb, or fish.
This aromatic mixture from North Africa is also found in Turkey and Jordan. It is sprinkled over tajines and vegetables. Tunisian cooks make a paste of it with olive oil and spread it on bread before baking. The cayenne is optional. Sumac seeds are found in Middle Eastern markets.