Recipe courtesy of Malcolm O’Reilly, The African Chef
- 2 large red peppers
- 50ml olive oil
- 2 tsp Meridian Peanut Butter & Baobab
- Juice of ½ a lemon
- 1 garlic clove
- 1 tsp cumin seeds
- 1 African birds eye chilli, deseeded and roughly chopped
- Pinch of salt and pepper
- Preheat oven to 240C/gas mark 9. Roughly cut the red peppers into large chunks. Coat with olive oil and place skin side up on a baking tray into the oven.
- After 7-10 minutes remove from the oven and add the garlic. Roast the peppers until they begin to turn a little black. When the peppers are cool, add all the other ingredients to the blender/food processor and whizz until smooth. Season to taste and add more lemon if needed.
Makes 2 servings.