Hot Pepper And Anchovy Sauce West African Recipes

HOT PEPPER AND ANCHOVY SAUCE - WEST AFRICAN

Steps:

• Soak the dried chillies over night, then drain and place in a pestle and mortar. Pound to a paste then add the anchovies and pound to a paste. Follow this with the other chillies a handful at a time and pound to a paste as well.
• Once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. Add the chilli paste carefully to the oil and mix inches Add the sugar then season.
• You will need to cook for a long time until all the water from the chillies have evapourated off and the only liquid left is from the oil. By this point the chillies will have blackened significantly.
• Spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.

LINGUINE WITH ANCHOVY HOT PEPPERS

Steps:

• Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat.
• Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.

ANCHOVY SAUCE

Steps:

• Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
• Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

MOUSSE OF PEPPERS WITH ANCHOVY SAUCE

Steps:

• First make the bechamel sauce. In a small saucepan bring the milk to a point just below boiling. Set aside.
• In another small saucepan melt the butter over low heat, add the flour and salt, and cook for 5 minutes, stirring constantly to remove lumps.
• Add the heated milk to the roux, whisking to prevent lumps, and cook over low heat, stirring constantly, for 15 minutes. Set aside.
• To make the mousse, preheat oven to 425 degrees. Roast the peppers for 40 minutes or until the sides soften and fall in. When they are cool enough to handle, pass through a sieve and set aside. Reduce oven to 350 degrees.
• Combine the eggs, cheese and salt and pepper with the pepper puree and the bechamel.
• Place in half-cup molds on a tray in the oven, and bake for 30 minutes.
• While the mousse is cooking, make the anchovy sauce. Mince the garlic and anchovies together. Place in a small saucepan. Add the olive oil and butter, and heat over a low flame until warm. Do not boil. Top mousse with sauce, and serve immediately.

WEST AFRICAN PEPPER SAUCE

Steps:

• Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
• Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
• Half way through cooking, pour in olive oil.
• Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
• Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.