African Cooking: African Culinary Fusion: The Secret African Kitchen

Pages

Home
Cookbooks Recommendations

African Culinary Fusion: The Secret African Kitchen - Swahili Paste

Email This BlogThis!Share to Twitter Share to Facebook Share to Pinterest

Labels: African cooking, African fusion dishes

No comments:

Search This Blog

Home
Vegetables and Salads
East African Mtori Soup
Meat
Seafood
Poultry
Rice, Legumes and Roots
Desserts and Breads

Blog Archive

African Map Apron

West African Textile Mug

African Geography Map

Followers

How to Handle Hot Chilies: Hot chilies are cousins to the familiar green bell peppers, but they require very special handling. Their volatile oils may make your skin tingle and your eyes burn. While working with the chilies, wear rubber gloves if you can and be careful not to touch your face. To prepare chilies, rinse them clean under cold running water. (Hot water may cause fumes to rise from dried chilies, and even these fumes can irritate your nose and eyes.) Cut or break off the stems if you wish to leave the seeds (the hottest parts of chilies) in the pods. If a chili is to be seeded, pull out the stem and the seeds with your fingers. In most cases the ribs inside are thin, but if they seem thick and fleshy you may cut them out with a small, sharp knife.

Theme images by kcline. Powered by Blogger.

Pages

African Culinary Fusion: The Secret African Kitchen - Swahili Paste

No comments:

Post a Comment