This pepper mixture gets its name from the shortened version of the french word for jam "confiture"and the wolof word for red pepper "kani". Pepper is a critical ingredient in most, if not all West African dishes. We luuuv hot food. I have learned, however, over the years that my friends from East and Southern Africa do not always share that passion for spicy dishes. This pepper jam is a great way to accomodate all my guests, by putting a tiny bit in the main meal and a lot on the side.
Confi Kani
Makes ~ 300g
Makes ~ 300g
Ingredients
- 300g of peppers (choose peppers based on how much heat you want in the final product)
- 1 large onion, chopped coarsely
- 1 clove of garlic
- 1 tablespoon of ground black pepper
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1 teaspoon of vinegar
Preparation
- Rinse the peppers and remove the little tails
In the mixer, mix pepper, onion and garlic - Add salt and pepper
- Heat oil in a saute pan
- Add the mixture and cook for 10 mns while stirring
- Add vinegar and take off the heat
- Cool for 15 mns and serve. The rest can be refrigerated in a glass container.
I've got lots of hot hot peppers from the farm---and I am making hot sauce right now. For a change will try your recipe too!!! Thanks for sharing,
ReplyDeleteMelissa
Hi Melissa,
ReplyDeleteThanks for reading the blog. Do let me know how the recipe turns out for you.
Rama