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Welcome to Celtnet's Chilli-based Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the chilli and chilli-based recipes added to this site. Chillies (also known as Chili, Chilé and Ají) are the fruit of the Capsicum members of the Solanaceae (deadly nightshade) family. The name itself is derived from Nahuatl (Aztec) language via the Spanish chilé. They all originate in the Americas, where they have been cultivated for at least 7500 yeras, though because of their culinary uses they are now grown all over the world. Christopher Columbus encountered them on his first voyage to the Carribean in 1492 and though he did not bring any back on that voyage (they were taken to Spain on his second voyage) he does wirte of a 'pepper' that the natives called Ají which was better in taste and nature that ordinary peppers. You can learn more about chillies on my Chilli Information page. The recipes here come from all over the globe and either include chillies asa primary ingredient or as a main flavouring of the dish. If you like your dishes truly fiery then you need to read my article on The World's Hottest Dish where you will find a discussion on chilli heat and recipes for 3 of the hottest chilli dishes I have personally tasted and prepared. On this page, however, you will find everything from breads to main courses and even desserts...
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Alphabetical list of chilli-based recipes follow (limited to 100 recipes per page). There are 1080 recipes in total:
| A1 Sauce Origin: American | Andouille Sausage Origin: Cajun | Beef in Cumin Sauce Origin: Central Africa |
| Aadun Origin: Nigeria | Angolan Feijoada Origin: Angola | Beef in the Burmese Style Origin: Fusion |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Arrabiata Pasta Sauce Origin: Italian | Beef Internal Soup Origin: Liberia |
| Aam ki Hari Chatni (Green Mango and Apple Chutney) Origin: India | Arroz Español (Spanish Rice) Origin: Spain | Beef Rendang Origin: Indonesia |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Asaro (Yam Stew) Origin: Nigeria | Beef Samosas Origin: North India |
| Achar Origin: Guyana | Asian Duck Curry Origin: Fusion | Benachin Origin: West Africa |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia | Bengali Fish Curry Origin: India |
| Adobo Beef Origin: America | Atchar Origin: Southern Africa | Bengali Pineapple Chutney Origin: India |
| Adobo Sauce Origin: Mexico | Aubergine and Lamb Pizza Origin: Italy | Bengali Spinach Origin: Bangladesh |
| Adun Origin: Nigeria | Avocado with Smoked Fish Origin: Ghana | Bengali Tilapia Curry Origin: India |
| Afang Soup Origin: Nigeria | Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Benin Red Sauce Origin: Benin |
| African Chicken Wings Origin: African Fusion | Ayam Bumbu Rujak (Mixed Spicy Chicken) Origin: Indonesia | Beninese Beef Stew Origin: Benin |
| African Chow Mein Origin: African Fusion | Τsili kai Skordo sto Petrelaio (Chillies and Garlic in Oil) Origin: Greece | Beninese Peanut Sauce Origin: Benin |
| African Curried Peanut Soup Origin: South Africa | Bacon and Gruyere Frittata Origin: British | Berbere Spice Origin: Ethiopia |
| African Fish Curry Powder Origin: West Africa | Baked Chicken in a Peanut Sauce Origin: Sierra Leone | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh |
| African Hot Sauce Origin: sub-Saharan Africa | Baked Green Bell Pepper Salad (Madammas Aljazar) Origin: Libya | Bhuna Khichuri Origin: India |
| African Stew Curry Powder Origin: West Africa | Balti Chicken Pasanda Origin: India | Biafran Stew Origin: Nigeria |
| Afriki Yakhni Origin: Southern Africa | Bamia Okra Relish Origin: Zanzibar | Bisort Greens Stew Origin: African Fusion |
| Ago Glain Origin: Benin | Banga Soup Origin: Nigeria | Bissara Origin: Morocco |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Bangladeshi Vindaloo Origin: Bangladesh | Bitter Tomato Chutney Origin: African Fusion |
| Ajvar (Aubergine and Pepper Dip) Origin: Serbia | Barbecue Sauce Origin: American | Black Beans Origin: Mexico |
| Akara (Black-eyed Pea Fritters) Origin: Congo | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Black Eyed Pea and Benne Seed Dip Origin: West Africa |
| Akara II Origin: Nigeria | Basic Jollof Rice Origin: Nigeria | Blackberry-crusted Chipotle Pork Origin: British |
| Akara Seke-pu (Bean and Melon Seed Fritters) Origin: Nigeria | Batata Mbattina (Lamb and Potato Sandwich) Origin: Libya | Blackcurrant-crusted Chipotle Pork Origin: American |
| Alapa (Palm-oil Stew) Origin: Nigeria | Bazngan Mkhalel (Pickled Aubergines) Origin: Egypt | Bladder Campion Greens and Peanut Stew Origin: African Fusion |
| Aleecha Origin: Ethiopia | Bean Soup Origin: Liberia | Boatman's Curry Origin: Fusion |
| Algerian Escabeche Origin: Algeria | Beans Gravy Origin: Liberia | Bonnie Pepper Soup Origin: Liberia |
| Algerian Roast Pepper Sauce Origin: Algeria | Bebotok Sapi (Indonesian Meatloaf) Origin: Indonesia | Booshala Origin: Assyria |
| Aloo Anardana Origin: India | Beef and Cassava Leaf Soup Origin: Liberia | Botswana Beef Origin: Botswana |
| Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Beef and Chilli Pizza Origin: American | Botswanan Chicken Pie Origin: Botswana |
| Aloo Pie Origin: Trinidad | Beef and Greens in Peanut Sauce Origin: Central Africa | Botswanan Lamb Pie Origin: Botswana |
| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Beef and Mushroom Tshoem Origin: Bhutan | Bottled Hell Origin: American |
| American Hot Chilli Beef Deep Pan Pizza Origin: America | Beef and Nettle Greens in Peanut Sauce Origin: African Fusion | |
| Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Beef and Spinach Origin: Nigeria |
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.