Achali Ya Pilipili

Ingredients

3 cups diced chili peppers

8 cloves of garlic

1 teaspoon fresh ginger

1/2 cup lime juice

2 tablespoons white vinegar

1/2 small white onion

4 tablespoons oil

Direction

Put all ingredients in a blender or food processor except for oil and vinegar

Process until smooth but not too liquid

Put oil on the deep frying pan in a high heat

When the oil is heated but not too hot add the mixer and cook for 5 minutes.

Reduce the heat to med/low and cook for another 20 to 25 minutes or until there is no more lime juice. Stir occasionally

Add the vinegar and cook again for 10 to 15 minutes

Let it cool before you put in a clean and dry glass bottle or container. There is no need to refregirate it unless the weather is too hot. It can be kept in a room temperature for two weeks and in a refrigerate for up to two months. 

Best to eat with sandwiches, burgers, sauces, stews and anything you want a little spicy. 

African Egg Plant & Fowl Chicken Pepper Soup

6 African egg plants

Small fowl chicken

2 large potatoes

1 small onion

2 small carrots

2 tablespoons lime juice

1 teaspoon pepper soup spices

Water to cook

Add the chicken in a pot and cook until is soft. It can be 45 mins to 1 1/2 hour.

Add all other ingredients and cook for 20 minutes. 

Serve warm with dinner rolls or French bread