Africa cuisine: with or without pepper?
Red pepper flakes © fcafotodigital
By: Emmanuelle Bastide
4 min
Sweet, strong, green or red, bird or fatali… Peppers perfume and spice up kitchens all over the world.
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While the African continent is no exception, not everyone eats spicy pepper and chili is often served separately as a condiment.
What are the boundaries of chili?
How to cook chili without spoiling your dish?
With:
Anto COCAGNE
, Chef Anto, home chef, author of
Tastes d'Afrique,
published by Mango éditions.
Amie KOUAME,
creator of the Alloco-Piment condiment brand in Abidjan, Ivory Coast.
Marta TEMBE,
private
chef
working in Paris and originally from Mozambique.
Ingredients
200 g of crushed cornilla bean paste
3 cloves of garlic
Salt
Oil
Preparation
Preferably soak them in water for 24 hours before hulling the beans.
Cook the beans and drain them.
Mix the well-cooked beans and add the crushed garlic and salt then mix until you obtain a very homogeneous paste.
Heat the oil in a deep fryer to fry the "Badjias".
Prepare the "Badjias" using two tablespoons and fry them for 5 minutes.
Place them on absorbent paper to remove excess fat
To be tasted warm.
Ingredients for 4 people:
820 g of unsweetened whole condensed milk (2 boxes)
5 g of vegetarian peppers
2 tablespoons of sour cream.
200 g caster sugar
8 egg yolks
Preparation:
Wash the pepper, cut it in half and seed it.
Boil the milk.
Put the chili in the milk and let infuse for 2 hours.
Filter and return 1/3 of the pepper to the infusion.
Mix everything.
Add the cream and whip until the mixture is frothy.
In a bowl, whisk the egg yolks and sugar for 5 minutes until the mixture is foamy, then put the bowl in a double boiler and continue to whisk, until the mixture doubles in volume.
Gradually add the milk to the chilli and cook like custard.
When the cream thickens, let cool and put in the freezer for at least 4 hours.
After freezing, all you have to do is take out your chili ice cream and enjoy yourself.
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