2 red peppers, seeded and -quartered
1 green pepper, seeded and -quartered
3 scotch bonnet peppers, -seeded
1 head garlic separated into -cloves
2 sprigs fresh coriander, -chopped
1 juice of one lime
1/4 cup malt vinegar
1 tsp salt
1 tbsp freshly ground black pepper
1/2 cup olive oil
Directions
Puree the red pepper, green pepper, Scotch Bonnet peppers, garlic,
coriander and lime juice in a food processor. Add the vinegar, salt,
black pepper and olive oil and process again. Bottle the sauce in hot
sterilized jars.
Servings: 3 cups
Ajilimojili Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
Food historians have traced the existence of recipes way back into ancient history, certainly as far back into history as the early Egyptians, and maybe further still. In practice though, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Continuing our culinary historical journey, there were two interesting cookery books from the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are not about the spicy food that is popular today, but rather recipes for the types of food on the tables of the upper classes of that period. Over the succeeding few centuries, the upper classes tried to serve the best banquets, and as a result cooks and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and writing down recipes of the day. When we get to the twentieth century, cookery books are increasing in popularity due to increased literacy, people having more free time and a general increase in wealth. The TV revolution gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Ajilimojili recipe.
