For THE DEVIL'S DELIGHT)
- this should only be attempted by consenting Adults
in the privacy of their own kitchen. You have been warned !)
Gichui from Lanet, near Nakuru, writes:
recipe can be 'softened' with the addition of the juice
of one fresh green lime blended into the puree mix. It goes
very well with all meat and poultry dishes. We love it !"
'curry chef' Stan Mortimer from Leicester, U.K. insists:
generous tea spoon of fresh honey added to this recipe ...
makes that sublime difference. Sheer culinary bliss !"
two - for more, simply 'double up' according to numbers.)
One tablespoon good Olive Oil
Four FRESH finger length green
(very HOT) chillies
Three large cloves of FRESH garlic
Three large ripe red tomatoes
One wine glass of robust red wine
Cooking time: approx. fourty minutes
Skin the garlic,
chop off stalk end of green chillies, remove 'eyes' from tomatoes.
Keep one green
chilli, remove seeds (which go into the puree mix) and dice/ chop
into small pieces.
ingredients (tomatoes, three green chillies, cloves of garlic) -
except diced chillies - into blender together with the red wine
and prepare a puree mix.
Place olive oil in
sauce pan, add puree mix and very gently reduce under a low flame/
heat for approximately forty minutes until almost all the moisture
Place mixture into
a serving bowl, scatter the diced green chilli on top, cover and
store in refrigerator until needed.
Best served same day.
Skin the garlic, chop off stalk
end of green chillies, remove 'eyes' from tomatoes.
Wash three button mushrooms and
slice into thin, small squares.
Dice/ chop the garlic, seed the
green chillies (keeping the seeds for the puree mix) and dice/
chop into small pieces.
Keep one small teaspoon of the diced chilli for final
Place the tomatoes, green chilli
seeds and red wine into the blender and prepare a puree mix.
Place olive oil in pan with very low
Add the garlic, mushrooms and green
chillies and 'sweat' under a lid for two minutes, before adding
the tomato and wine puree, and proceed as above.
Garnish with the teaspoon of diced green
HEALTH WARNING: If this is your first time to make
this sauce and you are not familiar with the effects of green
you should prepare this recipe with just ONE green
chilli - and then
slowly work your way up to professional status*.
seriously dysfunctional addicts in Shanzu make this recipe with six
green chillies and four cloves of garlic - so much for sea-level and
are always interested in your opinions, suggestions, comments or
contributions - If you have a favourite 'traditional' recipe that
down well along the East African Coast, do send it in to us and we
share your pleasure and treasure with our readers around the world.
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