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 1005 recipes in total:


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

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West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

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.

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.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.


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