Hi guys! I know it has been awhile since my last post, but a lot of things was going on with my life, so I didn’t have a lot of time in hands to come up with new contents for my blog. In fact, I had to focus on work, on family and most importantly on my health. As a matter of fact, I underwent a jaw surgery just few months ago, so I wasn’t really in the best condition to write or do anything demanding energy or concentration.
As I have told you on numerous occasions, seasoning is important in African cuisine. That’s why I always make in advance onion purée and chili paste to add to my dishes or to marinade meats.
African cuisine is a spicy cuisine therefore hot peppers are required to be added in almost every dish. That’s why you will find in almost every African household, whether it’s in Africa and abroad, a can of homemade hot pepper paste in the fridge. This is an unavoidable relish which can be used for multiple purposes; as base for any hot and spicy stew or soup, to marinade meat, fish or seafood, to season a vegetable sauté or as dipping sauce. It’s important to add that there are many variants of hot pepper paste because it’s up to taste. However, this is one of my mother’s versions of hot pepper paste.