The market · Chillies and peppers · Southern Europe, West Africa, The Americas
Red peppers
Sweet red bell peppers — ripe green peppers, left to redden on the plant.
sweet
last weeksWhat to do with it
LevantineMuhammaraA thick dip of roasted red peppers, walnuts, breadcrumbs and pomegranate molasses — smoky, sweet, sour and hot at once.No one here has made it yetTurkishLahmacunA round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.No one here has made it yetTurkishPideBoat-shaped flatbread baked in a wood oven with cheese, minced meat or egg in the middle, brushed with butter as it comes out.No one here has made it yetMoroccanFish tagine with charmoulaFish marinated in charmoula, laid over potatoes, tomatoes and peppers with preserved lemon and olives, and cooked slowly in the tagine.No one here has made it yet
NigerianJollof riceRice cooked in a fried-down base of tomato, pepper and scotch bonnet, until each grain is red and separate.1 version hereNigerianMoi moiA steamed pudding of peeled black-eyed beans blended with red pepper, onion and oil, set soft in leaves or tins.No one here has made it yetBasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.No one here has made it yetCatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.No one here has made it yetCatalanEsqueixadaA summer salad of raw salt cod torn into shreds, with tomato, onion, peppers and black olives, dressed with olive oil.No one here has made it yetAndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.No one here has made it yetGalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.No one here has made it yetCastilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.No one here has made it yet
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.No one here has made it yetGreekGemistaTomatoes and peppers hollowed out, filled with rice, herbs and their own pulp, and baked in olive oil with potatoes.No one here has made it yetJamaicanAckee and saltfishSoft, buttery ackee fruit sautéed with flaked salt cod, onion, tomato, peppers and scotch bonnet — Jamaica's national dish.No one here has made it yetJamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.No one here has made it yetPeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.No one here has made it yetBrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.No one here has made it yetKinds
- Bell (tatashe)
- Tatashe in Yoruba — the colour and sweetness in a jollof base.
- Romano
- Long and pointed, sweeter still.
Goes with
Cooked with, here
How much, here
Knowing it
- Where to buy
- Anywhere.
Kitchens that keep it in
More chillies and peppers, in season with it
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