Confi Kani (Hot Pepper Puree)

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

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

1. Rinse the peppers and remove the little tails
   In the mixer, mix pepper, onion and garlic
2. Add salt and pepper
3. Heat oil in a saute pan
4. Add the mixture and cook for 10 mns while stirring
5. Add vinegar and take off the heat
6. Cool for 15 mns and serve. The rest can be refrigerated in a glass container.