What's Cooking In Jane's Kitchen

A wonderfully rich in flavours Kenyan dip!

8 Persons

Preparation time : 30 minutes

Ingredients

4 large red peppers
300 ml olive oil
6 garlic cloves thinly sliced or crushed
75 g walnuts or almonds, lightly toasted in frying pan
75 g fresh white breadcrumbs
juice of 2 lemons
2 tsp ground cumin
1 tsp finely chopped red chilli
2 tsp  brown sugar
salt & pepper

Pita Bread Toasted

Method

1. Wash peppers, cut in half longways and remove core and seeds. Place flesh side up in lined oven tray.
2. Peel garlic and slice. Place 100 ml of olive oil in cup and garlic.
3. Pour the oil and garlic over pepper halves and place under the grill.
4. Grill on both sides until lightly blistered and charred.
5. Remove from oven and cover immediately with tin foil, closing it tightly to keep heat in. Leave for 15 minutes.
6. 6. Remove tin foil and peel off skin. It should come away easily, if not cover for longer.
7. Place in blender with grated bread crumbs and the rest of your ingredients.
8. Pulse until just blended.
9. Serve in suitable bowl with hot pita bread!

This is what you are aiming for.

Wash and drain peppers.

Remove the core with a sharp knife and the seeds.

Peel and slice garlic.

Measure a third of the oil into a cup and add garlic.

Place pepper halves on lined baking tray, flesh upwards and drizzle over evenly oil and garlic.

Place under grill and cook until lightly charred.

Turn over and repeat.

Remove from oven and cover tightly with tin foil.

Leave for 15 minutes to sweat.

Boil almond or walnuts in water to remove skin.

Place in saucepan with a little oil to brown.

Remove crusts and grate bread on grater.

Squeeze lemon juice.

Remove tin foil from peppers and peel.

Once peeled this is what peppers should look like.

Add the rest of your ingredients.

Place in blender and pulse very little, until just blended.

End result! Serve with hot pita bread!