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
It is actually possible to trace the history of recipes way back into antiquity, in truth as far into history as early Egypt, and possibly even further than that. In practice though, in the main part, these old recipes were just basic pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also informs us how the Roman cooks used a good variety of spices and herbs, including a few that will be familiar to modern chefs such as thyme, mint and dill. Later, we find some interesting books from the 1300s : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are not about the indian food that appears on menues today, but rather descriptions of the types of meals enjoyed by the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices such as basil and rosemary. These new herbs and spices prompted a torrent in recipe manuscripts, some of which still exist in private collections. For the decades that followed, the powerful and rich strove to serve up the best banquets, and as a consequence, chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 1900s, cookbooks are greatly in demand due to more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Ajilimojili recipe.
