Hot Chilli Paste is a traditional Liberian recipe for a classic mix of hot chillies, onions, bouillon cube and seasonings that's pounded to a paste in a pestle and mortar and which is used as a flavouring for stews or which is fried and served as a condiment. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Hot Chilli Paste.
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This is the basis of almost every Liberian soup or sauce and in is simplest form is just hot chillies pounded to a paste with some onion. Here I present a slightly more complex and flavoursome form of this simple chilli-based paste.
Ingredients:
12 hot chillies (Scotch Bonnet preferably)
2 ripe tomatoes
1/2 medium onion, finely chopped
1 Maggi (or bouillon) cube
1 tsp salt
1 tsp ground black pepper
Method:
Coarsely chop the chillies and add to a pestle and mortar. Pound to a paste then add the onion and pound into the chilli paste. Now add the tomatoes, Maggi cube and spices and pound to a paste. The resultant paste can be used as a flavouring to pretty much any Liberian dish.
It can also be made into a sauce by frying about 4 tbsp of the chilli paste in 6 tbsp groundnut oil until the mixture becomes dark and almost all the water evaporates away. Simply place in a bowl and serve with any rice-based dish.
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