This is an African seasoning paste. It’s sort of a cousin to Thai curry paste or pesto, in that it’s really flavorful and not really meant to be eaten by itself. I use it in shakshuka, it’s good with vegetables of any kind and it’s supposed to be great with grilled chicken. I used a mixture of… Continue reading Harissa
Category: Make the Ingredients
Red curry paste
Okay, so, I’m not sure how accurate this is, because I couldn’t get the right chili peppers. Here’s the thing: if you buy thai red chilis in the store, I’m pretty sure that they’re just red birds eye chilis. Which is fine, but from what I’ve read, when you make this, you actually want red… Continue reading Red curry paste
Chili Oil
This is another of those things where I make an ingredient for a thing instead of a thing itself. This is chili oil, it’s a common ingredient in Chinese cooking, especially Szechuan cuisine. You can absolutely buy it in the store, but I thought this tasted better and it took all of 10 minutes to… Continue reading Chili Oil
eatbensmeat 