Red Pepper Dip 01 – African Recipes

Recipe ingredients and directions:

SALATA MECHOUIA NABLIA (broiled red pepper and tomato dip) Tunisia

serves 4-6

1 pound large red peppers

1 fresh red chili

2-4 garlic cloves, unpeeled

3 well flavored tomatoes

1 teaspoon caraway seeds

2-3 tablespoons olive oil

salt

quarters of hard boiled eggs

chunks of canned tuna fish

black olives

Preheat the broiler and place the peppers, chili, garlic and tomatoes

in a broiler pan and cook, turning occasionally until the skins

are charred and blistered, and the garlic is soft. Leave to cool

then peel the vegetables. Discard the cores and seeds from the

peppers and chili, and the seeds from the tomatoes. Put all the

vegetables into a blender or food processor, or through a sieve.

In a frying pan, gently heat the caraway seeds and oil until

fragrant. add to the blender or food processor with the salt and

whizz to a paste. Chill before serving. Serve in a bowl with quarters

of hard boiled eggs, chunks of tuna fish and black olives.

Category: African Recipes