Embark on a culinary journey to the heart of Kenya with Masai Mara African Red Pepper Spread, a vibrant and flavorful condiment that captures the essence of traditional African cuisine. This fiery spread, also known as pili pili or sukuma wiki, is a staple in many Kenyan households, adding a zesty kick to grilled meats, stews, and vegetable dishes. Made with a blend of fresh red peppers, tomatoes, onions, and spices, Masai Mara African Red Pepper Spread is a versatile condiment that can be used as a marinade, dipping sauce, or spread. Explore variations of this delectable spread, including a spicy version featuring Scotch bonnet peppers for those who crave an extra kick, and a milder version for those who prefer a more subdued heat. Discover the versatility of Masai Mara African Red Pepper Spread as you explore its culinary applications in a range of recipes, from grilled chicken skewers to hearty stews and vibrant vegetable dishes. Ignite your taste buds and immerse yourself in the bold flavors of Africa with this tantalizing condiment.
Here are our top 6 tried and tested recipes!
MASAI MARA (AFRICAN RED PEPPER SPREAD)
Make and share this Masai Mara (African Red Pepper Spread) recipe from Food.com.
Provided by Chocolatl
Categories Spreads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F.
- Using your hands, coat peppers with a little olive oil.
- Place cut side up on a baking sheet.
- Sprinkle garlic over peppers.
- Roast until they begin to blacken, about 10 minutes.
- Turn and roast until other side begins to blacken, about 10 minutes more.
- Cool, remove skin, and cut into strips.
- Place peppers, garlic, pecans, breadcrumbs, lemon juice, cumin, sugar, chilies, salt and pepper into a food processor.
- Puree until smooth.
- Pour in remaining olive oil and continue processing until mixture is smooth and glossy.
- Serve with freshly baked bread.
MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams
SMOKY ROASTED RED PEPPER SPREAD
Great on wheat crackers. I like to chill an hour or two before serving to blend the flavors. Allow to sit at room temperature for a few minutes prior to serving to make for easier spreading.
Provided by Karen R.
Categories Spreads
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Shred the cheddar and gouda cheeses in a food processor.
- Add remaining ingredients and process until combined.
Nutrition Facts : Calories 73, Fat 6.1, SaturatedFat 3.8, Cholesterol 20.5, Sodium 274.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 3.9
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
TURKISH RED PEPPER SPREAD
Make and share this Turkish Red Pepper Spread recipe from Food.com.
Provided by fay hutch
Categories Spreads
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Combine all ingredients in a food processor and process until smooth.
- Adjust seasoning with more lemon juice and salt, if desired.
AJVAR (ROASTED RED PEPPER SPREAD)
A versatile Roasted Red Pepper Spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. Also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread. I love Trader Joe's Roasted Red Pepper spread but I am allergic to sunflower oil and had to find a way to make my own. I found this recipe in a newspaper article and then tweaked it to my taste.
Provided by Nado2003
Categories Spreads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
- Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
- Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
- Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened.
- When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes).
- While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside.
- Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix.
- If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.
Nutrition Facts : Calories 27.3, Fat 0.3, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 6.3, Fiber 2.8, Sugar 3.6, Protein 1.1
Tips:
- Choose ripe, red bell peppers for the best flavor.
- Roast the bell peppers until they are slightly charred and softened.
- Use a food processor or blender to puree the roasted bell peppers until smooth.
- Season the spread with salt, pepper, and chili flakes to taste.
- Serve the spread with grilled meats, fish, or vegetables.
- The spread can also be used as a marinade or dipping sauce.
Conclusion:
Masai Mara African Red Pepper Spread is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be stored in the refrigerator for up to two weeks. The spread is a great way to add a little bit of heat and flavor to your favorite dishes.
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