Welcome to the Celtnet Chilli Recipes Home Page

Welcome to Celtnet's Chilli-based Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the chilli and chilli-based recipes added to this site. Chillies (also known as Chili, Chilé and Ají) are the fruit of the Capsicum members of the Solanaceae (deadly nightshade) family. The name itself is derived from Nahuatl (Aztec) language via the Spanish chilé. They all originate in the Americas, where they have been cultivated for at least 7500 yeras, though because of their culinary uses they are now grown all over the world. Christopher Columbus encountered them on his first voyage to the Carribean in 1492 and though he did not bring any back on that voyage (they were taken to Spain on his second voyage) he does wirte of a 'pepper' that the natives called Ají which was better in taste and nature that ordinary peppers. You can learn more about chillies on my Chilli Information page. The recipes here come from all over the globe and either include chillies asa primary ingredient or as a main flavouring of the dish. If you like your dishes truly fiery then you need to read my article on The World's Hottest Dish where you will find a discussion on chilli heat and recipes for 3 of the hottest chilli dishes I have personally tasted and prepared. On this page, however, you will find everything from breads to main courses and even desserts...

Alphabetical list of chilli-based recipes follow (limited to 100 recipes per page). There are 1053 recipes in total:


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A1 Sauce
     Origin: American
Andouille Sausage
     Origin: Cajun
Beef in the Burmese Style
     Origin: Fusion
Aadun
     Origin: Nigeria
Angolan Feijoada
     Origin: Angola
Beef Internal Soup
     Origin: Liberia
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Arrabiata Pasta Sauce
     Origin: Italian
Beef Rendang
     Origin: Indonesia
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Arroz Español
(Spanish Rice)
     Origin: Spain
Beef Samosas
     Origin: North India
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Asaro
(Yam Stew)
     Origin: Nigeria
Benachin
     Origin: West Africa
Achar
     Origin: Guyana
Asian Duck Curry
     Origin: Fusion
Bengali Fish Curry
     Origin: India
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Bengali Pineapple Chutney
     Origin: India
Adobo Beef
     Origin: America
Atchar
     Origin: Southern Africa
Bengali Spinach
     Origin: Bangladesh
Adobo Sauce
     Origin: Mexico
Aubergine and Lamb Pizza
     Origin: Italy
Bengali Tilapia Curry
     Origin: India
Adun
     Origin: Nigeria
Avocado with Smoked Fish
     Origin: Ghana
Benin Red Sauce
     Origin: Benin
Afang Soup
     Origin: Nigeria
Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
Beninese Beef Stew
     Origin: Benin
African Chicken Wings
     Origin: African Fusion
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Beninese Peanut Sauce
     Origin: Benin
African Chow Mein
     Origin: African Fusion
Τsili kai Skordo sto Petrelaio
(Chillies and Garlic in Oil)
     Origin: Greece
Berbere Spice
     Origin: Ethiopia
African Curried Peanut Soup
     Origin: South Africa
Baked Chicken in a Peanut Sauce
     Origin: Sierra Leone
Bhapa Ilish Patey
(Steamed Hilsa Fish)
     Origin: Bangladesh
African Fish Curry Powder
     Origin: West Africa
Baked Green Bell Pepper Salad
(Madammas Aljazar)
     Origin: Libya
Bhuna Khichuri
     Origin: India
African Hot Sauce
     Origin: sub-Saharan Africa
Balti Chicken Pasanda
     Origin: India
Biafran Stew
     Origin: Nigeria
African Stew Curry Powder
     Origin: West Africa
Bamia Okra Relish
     Origin: Zanzibar
Bisort Greens Stew
     Origin: African Fusion
Afriki Yakhni
     Origin: Southern Africa
Banga Soup
     Origin: Nigeria
Bissara
     Origin: Morocco
Ago Glain
     Origin: Benin
Bangladeshi Vindaloo
     Origin: Bangladesh
Bitter Tomato Chutney
     Origin: African Fusion
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Barbecue Sauce
     Origin: American
Black Beans
     Origin: Mexico
Ajvar
(Aubergine and Pepper Dip)
     Origin: Serbia
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Black Eyed Pea and Benne Seed Dip
     Origin: West Africa
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Basic Jollof Rice
     Origin: Nigeria
Blackberry-crusted Chipotle Pork
     Origin: British
Akara II
     Origin: Nigeria
Batata Mbattina
(Lamb and Potato Sandwich)
     Origin: Libya
Blackcurrant-crusted Chipotle Pork
     Origin: American
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Bazngan Mkhalel
(Pickled Aubergines)
     Origin: Egypt
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Bean Soup
     Origin: Liberia
Boatman's Curry
     Origin: Fusion
Aleecha
     Origin: Ethiopia
Beans Gravy
     Origin: Liberia
Bonnie Pepper Soup
     Origin: Liberia
Algerian Escabeche
     Origin: Algeria
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Booshala
     Origin: Assyria
Algerian Roast Pepper Sauce
     Origin: Algeria
Beef and Cassava Leaf Soup
     Origin: Liberia
Botswana Beef
     Origin: Botswana
Aloo Anardana
     Origin: India
Beef and Chilli Pizza
     Origin: American
Botswanan Chicken Pie
     Origin: Botswana
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Beef and Greens in Peanut Sauce
     Origin: Central Africa
Botswanan Lamb Pie
     Origin: Botswana
Aloo Pie
     Origin: Trinidad
Beef and Mushroom Tshoem
     Origin: Bhutan
Bottled Hell
     Origin: American
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Beef and Nettle Greens in Peanut Sauce
     Origin: African Fusion
Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
American Hot Chilli Beef Deep Pan Pizza
     Origin: America
Beef and Spinach
     Origin: Nigeria
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Beef in Cumin Sauce
     Origin: Central Africa

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Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.


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