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Cooking Method - Fry

This recipe and others can be found in the following article:

Making Thailand's "Chile Water"

Story and Photos by Austin Bush

 

 

This rice recipe makes a very colorful, fragrant dish that goes well with the mutton soup recipe found here. Remember to use coconut milk, not canned coconut cream, which is too sweet. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

recipe image
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun.  This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
There are more than 60 varieties of chiles that are grown only in the state of Oaxaca and nowhere else in Mexico. We have suggested substitutions here to reflect varieties more commonly available north of the border. You can use oil instead of lard, but the flavor will change dramatically.
These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

Pakoras

From Sierra Leone, here is one of the more unusual hot sauces I
encountered. Besides palm oil, it is characterized by greens such as
cassava and sweet potato leaves; spinach makes an adequate substitute.
Some versions of this dish are more of a stew than a sauce, but this one
is designed to be served over rice. Warning: Palm oil is high in
saturated fat.

This Italian recipe works with either bell or chile peppers. Interestingly, I’ve had a very similar recipe to this in India. Chickpea flour is substituted for the wheat flour in that recipe–see the recipe for Pakoras, below.

This recipe and others can be found in the following article:

 

The Tongue-Numbing "Flower Pepper" of Sichuan Province

by Kimberly Dukes

 

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