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Difficulty - Very Easy
This recipe, which I found in a 1940s Trinidadian cookbook, is probably 
one of the earliest methods of preserving peppers in the tropics. It is
also called “pepper wine.” The sherry, which gradually picks up heat
from the bird peppers, is sprinkled into soups and stews and makes them
quite exotic. The peppers can be either fresh or dried. It is used as a
condiment and is sprinkled over soups, main dishes, and side dishes.
Note: This recipe requires advance preparation.
This recipe was collected in Mombasa, Kenya.  Serve it over grilled or barbecued meats and poultry.
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.
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.

For a variation, or to make a more substantial salad course, serve the radish salad over wilted Chinese cabbage:

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.
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