Spicy Salsa (African Sabol)
Falafel and crudites with a Sabol dip (mix the cream cheese and the Sabol until the spicy flavour comes out!).
Eggplant Pickle (Middle-Eastern Makdous)
Cook and mash chickpeas, then blend with tahini, olive oil, lemon juice, salt and garlic. Once the paste is done, add the Eggplant Pickle and mix.
Chilli Paste (Aji Amarillo)
For the tacos, use the Chilli Paste as a marinade for the prawns before you cook them. Then cook the prawns with a little bit of olive oil, salt, pepper and lemon. Add avocado and coriander. Finish the dish with Chilli Paste drops on top of the tacos. Enjoy!
Fig Jam (Moraba Ye Anjir)
Pair with a terrine, use as the perfect accompaniment to cheese on your platter, or slather all over a croissant.
Spicy Salsa (African sabol)
Stir the Sabol through the cream cheese until is a dense dip. Enjoy the dip with sweet potato chips (or those of your choice). Use the Spicy Salsa inside the sliders as well and test your love for hot flavours.