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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