It is consumed in this area primarily to help increase body temperature and help withstand the high temperatures of the African desert.
Cut open the peppers and remove the seeds. Let the peppers soak in water for 30 minutes. Then, squeeze the water out of the peppers and crush them with a mortar. Next, transfer the peppers to a bowl and add the juice from the pressed garlic, as well as the salt, coriander and caraway. Mix well and top with olive oil before covering. Let the mixture sit for 12 hours before consuming.
- 225 gm. (1 c.) dried spicy peppers
- 5 large spoonfuls of extra-virgin olive oil Oleoestepa
- 3 crushed garlic cloves
- 1 tsp. coriander seeds
- 1 tsp. cumin or caraway
- A pinch of salt