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Florence – one of Laragai House’s chefs who has been making this chilli jam for 15 years. Here, she demonstrates how it is done.
When visiting Kenya, I am sure you will be introduced to the seemingly unanimous local habit of putting finely chopped fresh chilli onto every dish served. (As if equatorial Africa’s climate is not hot enough already, now one has to inject their food with a healthy (or rather unhealthy at times) dose of fire!) You know you are in Kenya when people are putting chilli jam on pretty much everything from Beef Wellington to buttered toast…give it a taste and you’ll see what all the fuss is about!
Florence – one of Laragai House’s chefs who has been making this chilli jam for 15 years. Here, she demonstrates how it is done…
Makes 1 litre
1. Halve 100gm of the chillies and place in the bowl of a food processor.
2. Halve and deseed the remaining chillies.
3. Coarsely chop and place in the food processor.
4. Add garlic and 250mls of white wine vinegar.
5. Process until finely chopped.
6. Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat.
7. Cook, stirring for 5 min or until the sugar dissolves.
8. Increase the heat to high and bring to the boil. Reduce the heat to medium and simmer, stirring
occasionally, for 35-40min or until the sauce thickens.
9. Pour into sterilized airtight bottles and seal.
Note: for a milder tasting sweet chilli jam sauce, replace half the chillies with 250g red capsicums, halved and deseeded.