Chic African Culture Africa Factbook

Recipes to make with dried hot peppers

Recipe to make with dried hot peppers

Two recipes to make with dried hot peppers are hot pepper fritters and Harissa.

Golden brown hot pepper fritters are a favorite recipe of street food vendors in Western Africa who make their homemade fritters with cassava flour, ground dry hot peppers and green onions fried into delicious homemade hot pepper fritters.

Golden brown hot pepper fritters are a favorite recipe of Western Africa made with ground cassava flour, ground dry hot peppers and green onions fried into delicious homemade fritters.

Two recipes to make with dried hot peppers.

Make crispy pepper fritters made with cassava flour, ground dry hot peppers and green onions with the African Gourmet. Use West African dried hot pepper fritters as a snack, appetizer or as a side dish with fish.

Serves 8 

Dried Hot Pepper Fritters Recipe 

Ingredients
2 medium eggs, beaten
2 cups ground cassava flour
3 chopped green onions
Ground dry hot peppers to taste
Salt and pepper to taste
Oil for frying in a deep fat fryer

Directions
Add all ingredients adding more flour if necessary to make a thick batter. Drop by spoonful’s into hot oil until golden brown. Drain on a paper towel, sprinkle with additional salt and serve warm. 
Hot peppers grown in a garden in Ghana
Hot peppers grown in a garden in Ghana

Harissa is a spicy all-purpose hot paste recipe made from dried hot peppers. 

A flavorful hot chili pepper paste made from dried hot peppers, garlic, olive oil, and toasted spices. Hot pepper paste is the basic seasoning in North African cooking and is extremely hot. Hot pepper paste or Harissa is typically made hot and served with vegetables, meat and couscous Harissa can be made five days ahead just simply keep covered in the fridge. 

Hot Dried Pepper Paste Seasoning Recipe 

Ingredients
½ cup extra virgin olive oil
4 hot peppers of your choice, diced
1 garlic clove, chopped
2 tablespoons cumin seeds, toasted
1 tablespoon coriander seeds
½ cup sun-dried tomatoes, chopped
A small handful of coriander leaves chopped
1 tablespoon fresh lemon juice
1 teaspoon fine sea salt

Directions
Lightly toast the cumin and coriander seeds in a small frying pan over medium heat, stirring often, until fragrant around 2 to 3 minutes. Remove from the heat and set aside to cool. Add the cooled seeds with the remaining ingredients in a blender and blend until smooth.


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