Ingredients
3 each peppers, red, hot, seeded
3 each peppers, bell, red, seeded
4 each peppercorns, white
4 large garlic cloves, peeled
2 tsp salt
1/2 cup lime juice
1/2 cup oil, olive
Directions
Pound peppers, peppercorns, garlic and salt in a mortar, or chop in
processor finely. Transfer to a bowl and beat in lime juice and oil.
Served with suckling pig.
Servings: 3 cups
Ajilimojili (Garlic & Pepper Sauce) Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into distant history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Moving our culinary historical trip onwards, there were a couple of interesting books dating from the 14th Century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is popular today, but rather recipes for the types of meals on the tables of the rich people of the period. When we get to the 1900s, cookery publications are in great demand, mostly due to increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Ajilimojili (Garlic & Pepper Sauce) recipe.
