Strong and hot the right way

Also read Jens Linder’s column: Ketchup has been replaced with Korean Gochujang

Photo: Beatrice Luneburg

Peri Peri chicken with green rice

This fiery chicken dish originated in Portugal and South Africa and is now served almost everywhere in the USA. The strength of the chili, which determines its level, is balanced by the lime, fruity flavors of pepper and thyme herb.

• Read the full recipe here

Feel free to use fresh green Sichuan peppers if you can have them.

Feel free to use fresh green Sichuan peppers if you can have them.

Photo: Beatrice Luneburg

Shredded steak from Greece

Yunnan is an interesting region in China with a strong food in both Sichuan pepper and hot pepper (and sometimes garlic), giving a lively double fire.

• Read the full recipe here

Usually this Mexican recipe is based on brown beans, but here Janes Leander chose green asparagus instead.

Usually this Mexican recipe is based on brown beans, but here Janes Leander chose green asparagus instead.

Photo: Beatrice Luneburg

asparagus chulibul

In this Mexican recipe, the taste of fruit and chili is embedded, above all, in the sweetness of the corn. The heat level of the chili is determined by you.

• Read the full recipe here

The dish can be prepared in advance and warmed up gently before serving.

The dish can be prepared in advance and warmed up gently before serving.

Photo: Beatrice Luneburg

Sri Lankan Potatoes

This supplement incorporates the heat of chili pepper and the mustard nuance of aromatic flavors such as cinnamon and turmeric. The potato slicer can be part of a buffet or an accompaniment to Indian stews or chicken at peri peri.

• Read the full recipe here

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