Best Masai Mara African Red Pepper Spread Recipes

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ROASTED RED PEPPER SPREAD (FOR CANNING)



Roasted Red Pepper Spread (for Canning) image

Make and share this Roasted Red Pepper Spread (for Canning) recipe from Food.com.

Provided by JillAZ

Categories     Sauces

Time 1h10m

Yield 2 1/2 pints

Number Of Ingredients 8

6 lbs sweet red peppers (8 large)
1 lb roma tomato
2 cloves garlic
1 white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar

Steps:

  • Roast red peppers under broiler or on grill until skin is charred.
  • Place in a paper bag and fold over the top of the bag.
  • Let cool in bag 15 minutes.
  • Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
  • Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
  • Peel garlic and onion.
  • Finely mince garlic and set aside.
  • Finely mince onion: measure 1/4 cup and set aside.
  • Peel and seed peppers and tomatoes.
  • Puree in a food processor or blender.
  • Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
  • Reduce heat and simmer until spread thickens.
  • Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
  • Adjust two-piece caps and process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 420.4, Fat 3.7, SaturatedFat 0.4, Sodium 988.9, Carbohydrate 82.8, Fiber 25.9, Sugar 57.4, Protein 13.1

TURKISH RED PEPPER SPREAD



Turkish Red Pepper Spread image

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

1/4 cup chopped walnuts
1 (7 ounce) jar roasted red peppers, rinsed
1/2 cup fresh breadcrumb
1 large garlic clove, crushed
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice (to taste)
1 1/2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
salt

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.

CHEDDAR CHEESE, RED PEPPER, HORSERADISH SPREAD



Cheddar Cheese, Red Pepper, Horseradish Spread image

Make and share this Cheddar Cheese, Red Pepper, Horseradish Spread recipe from Food.com.

Provided by Berts Kitchen Witch

Categories     Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 7

1/2 lb extra-sharp cheddar cheese (finely grated)
1 (7 ounce) jar roasted red peppers
1/3 cup mayonnaise
1 tablespoon horseradish (heaping tbs)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Rinse, drain, pat dry, and finely chop red peppers.
  • Stir all ingredients into a bowl until combined well.

Nutrition Facts : Calories 632.7, Fat 51, SaturatedFat 25.9, Cholesterol 129.2, Sodium 2669.2, Carbohydrate 16, Fiber 1.5, Sugar 3.8, Protein 29.5

AJVAR (ROASTED RED PEPPER SPREAD)



Ajvar (Roasted Red Pepper Spread) image

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

6 red bell peppers
1 small eggplant
1 -2 garlic clove, depending on taste
4 tablespoons olive oil (optional)
2 tablespoons white vinegar (or to taste)
salt and pepper, to taste
1/2-1 teaspoon dried red pepper flakes (optional)
3 basil leaves, garnish (optional)

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

SMOKY ROASTED RED PEPPER SPREAD



Smoky Roasted Red Pepper Spread image

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

8 ounces white cheddar cheese, shredded
4 ounces smoked gouda cheese, shredded
4 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 (7 ounce) jar roasted red peppers, drained

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

EVERYDAY CAKE



Everyday Cake image

Adapted from a recipe by author Dorothy Garlock, which was included in the book Midnight Blue. The cake was made in the story by Mara & Brita. This is meant to be served as either a snack cake or a dessert.

Provided by HeatherFeather

Categories     Dessert

Time 35m

Yield 9 serving(s)

Number Of Ingredients 9

2/3 cup sweet unsalted butter
1 1/2 cups granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/8 teaspoon nutmeg, freshly grated, to taste
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup milk
powdered sugar, as garnish

Steps:

  • Cream together butter and sugar.
  • Add eggs, beating in 1 at a time.
  • Stir in vanilla and grate in a little fresh nutmeg.
  • Combine dry ingredients (except powdered sugar) together in a separate bowl.
  • Using a wooden spoon, stir in part of the flour mixture into the butter mixture, then add some of the milk, then stir in more of the flour mixture, repeating until everything has been added, beating after each addition by hand.
  • Pour into a greased cake pan (square 9inch) and bake in a preheated 350°F oven for about 20 minutes, or until cake tests done.
  • Let cool, cut into squares, and dust with powdered sugar before serving.

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