FabulousFusionFood's Chilli-based Recipes 9th Page

A mixture of different chilli peppers. A mixture of different chilli peppers.
Welcome to FabulousFusionFood's Chilli-based Recipes Page — The recipes presented here all contain chilli peppers as a main ingredient. Chillies are the fruit of the chilli plant. Along with black pepper, they are unique spices in that they impart 'heat' to a dish without any associated bitterness. The dried and powdered fruit along with the fresh fruit and the dried fruit are all used as spices. As well as their capsaicin induced heat, chillies (depending on the variety or cultivar) can also imbue a dish with a fruity flavour. Smoked chillies are also used to impart a smokiness as well as heat to a dish.


Chilli peppers, also spelled chile or chili (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi]) and known as hot peppers, are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chilli peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and the related capsaicinoids give chillies their intensity when ingested or applied topically. Chilli peppers exhibit a range of heat and flavours. This diversity is the reason behind the availability of different types of chilli powder, each offering its own taste and heat level.

Chilli peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chillies back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of multiple varieties across the world for food and traditional medicine. Five Capsicum species have been widely cultivated: annuum, baccatum, chinense, frutescens, and pubescens.

The capsaicing molecule, chemical structure (top) and space-filling model (bottom). The capsaicin molecule, chemical structure (top) and space-filling model (bottom).
The substances that give chilllies their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Pure capsaicin is a hydrophobic, colourless, odourless, and crystalline-to-waxy solid at room temperature. The quantity of capsaicin varies by variety, and depends on growing conditions. Water-stressed peppers usually produce stronger fruits. When a habanero plant is stressed, for example by shortage of water, the concentration of capsaicin increases in some parts of the fruit.

When peppers are consumed by mammals such as humans, capsaicin binds with pain receptors in the mouth and throat, potentially evoking pain via spinal relays to the brainstem and thalamus where heat and discomfort are perceived. However, birds are unable to perceive the hotness and so they can eat some of the hottest peppers. The intensity of the "heat" of chillies is commonly reported in Scoville heat units (SHU), invented by American pharmacist Wilbur Scoville in 1912. Historically, it was a measure of the dilution of an amount of chilli extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety, and therefore the higher the rating. Since the 1980s, spice heat has been assessed quantitatively by high-performance liquid chromatography (HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure


The alphabetical list of all the chilli-based on this site follows, (limited to 100 recipes per page). There are 1392 recipes in total:

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Missi Roti
     Origin: India
Mzoura
(Tunisian Spiced Parsnips)
     Origin: Tunisia
Nigerian Fresh Fish Pepper Soup
     Origin: Nigeria
Mitmita
     Origin: Ethiopia
N'dolé
(Bitterleaf Stew)
     Origin: Cameroon
Nigerian Goat Stew
     Origin: Nigeria
Mixed Mushroom Soup with Chu Hou
     Origin: Fusion
N'dolé avec Poisson
(Fish and Bitterleaf Stew)
     Origin: Gabon
Nigerian Guinea Fowl Stew
     Origin: Nigeria
Miyan Kuka II
(Baobab Leaf Soup II)
     Origin: Nigeria
N'dolé avec Poulet
(Chicken N'Dolé)
     Origin: Cameroon
Nigerian Guineafowl Pepper Soup
     Origin: Nigeria
Moambé Stew
     Origin: Congo
Nadan Kozhi Curry
     Origin: India
Nigerian Seasoning Mix
     Origin: Nigeria
Mofo Sakay
(Spiced Fritters)
     Origin: Madagascar
Nadru Yakhni Curry
(Lotus Stem and Yoghurt Curry)
     Origin: India
Nigerian Spiced Grasscutter Pepper
Soup

     Origin: Nigeria
Mole Verde
(Green Mole)
     Origin: Mexico
Naga Bhuna Karahi
     Origin: Britain
Nigerian Spicy Scrambled Eggs
     Origin: Nigeria
Molho de Piri-Piri
(Mozambican Peri-peri Sauce)
     Origin: Mozambique
Naga Chicken Curry
     Origin: Britain
Nigerian-style Spaghetti
     Origin: Nigeria
Momos Chutney
     Origin: India
Naga Curry
     Origin: Fusion
Nigeria’s Mother Sauce
     Origin: Nigeria
Montserratian Fisherman's Stew
     Origin: Montserrat
Naga Mircha Pickle
(Naga Chilli Pickle)
     Origin: India
Nila Bumbu Acar
(Sour Spicy Carp)
     Origin: Indonesia
Montserratian Green Seasoning
     Origin: Montserrat
Nali Sauce
(Piri-piri Sauce)
     Origin: Malawi
Nilgiri Chicken Korma
     Origin: India
Moqueca de Peixe
(Braised Whole Fish)
     Origin: Guinea-Bissau
Nam Pla Prik
(Chillies in Fish Sauce)
     Origin: Thailand
Nkatenkwan
(Ghanaian Peanut Soup)
     Origin: Ghana
Moqueca de Pixe à Baiana
(Grilled Fish, Baian Style)
     Origin: Brazil
Nam Pla Prik
(Thai Spicy Fish Sauce)
     Origin: Thailand
Num Pa-chok Tirk Ka-chuii
(Khmer Noodle Soup with Fingerroot)
     Origin: Cambodia
Moroccan Shish Sesame Skewers
     Origin: Morocco
Nam Prig Pow
(Roasted Chilli Paste)
     Origin: Thailand
Nuoc Mam Cham
(Fish Dipping Sauce)
     Origin: Vietnam
Mother-in-law Masala
     Origin: South Africa
Nam Prig Pud
(Fried Chill Paste)
     Origin: Thailand
Nyeleng
(Beef and Peanut Gumbo)
     Origin: Senegal
Moula Kawal
(Kawal Sauce)
     Origin: Chad
Nam Ya Curry Paste
     Origin: Thailand
Nyma ye Huku
(Zimbabwean Chicken Stew)
     Origin: Zimbabwe
Moyo de Poulet Fume
(Moyo of Smoked Chicken)
     Origin: Benin
Namibian Black-eyed Peas
     Origin: Namibia
Nyona Penang Assam Laska
     Origin: Malaysia
Mozambique Peri-Peri
     Origin: Mozambique
Nandji
     Origin: Mali
Obe Eja Dindin
(Fried Fish Stew)
     Origin: Nigeria
Mozambique Prawns
     Origin: Mozambique
Nandji de Boeuf
(Nandji of Beef)
     Origin: Cote dIvoire
Obe Eja Tutu
(Fresh Fish Stew)
     Origin: Nigeria
Muamba de Cabara
(Goat Meat Muamba)
     Origin: Angola
Native Jerk Seasoning
     Origin: Jamaica
Ock-lam
(Barbecued Pork with Mushrooms and
Beans)
     Origin: Laos
Muamba de Galinha
(Angolan Chicken Muamba)
     Origin: Angola
Ndolé à la Viande
(Bitterleaf with Meat)
     Origin: Cameroon
Ocopa de Camarones
(Prawn Ocopa)
     Origin: Peru
Muamba Nsusu
(Congo Chicken Soup)
     Origin: Congo
Ndomba de Poisson
(Fish Cooked in Banana Leaves)
     Origin: Cameroon
Ofada-Ugba Jollof
(Fermented Jollof Rice)
     Origin: Nigeria
Mufete de Causo
(Grilled Tilapia with Onion and Chilli
Sauce)
     Origin: Angola
Ndomba de Porc
(Pork Cooked in Banana Leaves)
     Origin: Cameroon
Ofe Achara
(Elephant Grass Stew)
     Origin: Nigeria
Mufete de Sardinha
(Grilled Sardines with Onion and Chilli
Sauce)
     Origin: Angola
Nepalese Meat Masala
     Origin: Nepal
Ojinguh Jut
(Korean Pickled Squid)
     Origin: Korea
Mulet Farci à la
Saint-Louisienne

(Stuffed Mullet in the style of
Saint-Louis)
     Origin: Senegal
Nepalese Mustard Greens Bhutuwa
     Origin: Nepal
Ojojo
     Origin: Nigeria
Mullet Soup
     Origin: Cornwall
Nepalese Mustard Greens Bhutuwa
     Origin: Nepal
Old Bay Seasoning Mix
     Origin: American
Mulligatawny Soup
     Origin: Anglo-Indian
Nettle Greens and Peanut Stew
     Origin: African Fusion
Oleleh
     Origin: Sierra Leone
Murga aur Kanguchi
(Chicken and Mushrooms)
     Origin: India
Nevis Hot Pepper Sauce Recipe
     Origin: Saint Kitts
Oleleh
(Gambian Moi Moi)
     Origin: Gambia
Mushroom Chilli Dry Fry
     Origin: Britain
New Mexico Powder
     Origin: American
Olio di Peperoncino
(Chilli Oil)
     Origin: Italy
Mushroom Madras
     Origin: Britain
New Zealand Chicken Curry
     Origin: New Zealand
Opor Ayam
(Java Chicken Curry)
     Origin: Indonesia
Mutton in the Burmese Style
     Origin: Fusion
Nigeria Challenge BIR Curry
     Origin: Fusion
Oriental-inspired Haw Sauce
     Origin: Fusion
Mutton Rendang
     Origin: Indonesia
Nigerian Catfish Stew
     Origin: Nigeria
Oyster Mushroom Tom Yum
(Thai Hot and Sour Soup with Oyster
Mushrooms)
     Origin: Thailand
Mutton Sukha Curry
     Origin: India
Nigerian Chicken Gravy
     Origin: Nigeria
Mysore Bonda
     Origin: Italy
Nigerian Chicken Stew
     Origin: Nigeria

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