A spicy Nigerian dish made with scotch bonnet... it's fire
SCOTCH BONNET:
Scotch bonnet is a type of pepper used for flavouring food and it is typically used in African-Caribbean cuisine. For example, the main traditional dish of Nigeria is Jollof rice which is made with scotch bonnet. This fiery chilli pepper is a member of the Capsicum family which includes other popular peppers such as jalapeños, bell peppers and habaneros. It is one of the hottest chili pepper with a rating of 100,000-350,000 Scoville heat units. Including peppers in our diet is very beneficial to our health, as they are a very rich source of vitamin C. Scotch bonnet contains a bioactive compound called capsaicin, which researchers have revealed to be capable of reducing excess body fat build-up. It also has anti-inflammatory properties, and it can be used to treat pain disorders including headache and arthritis. It is high in phytochemicals, fibre, vitamin C, vitamin A and vitamin B6. These vitamins and minerals help to enhance our immune system and combat colds and flu. An interesting fact is that there are nasal sprays containing capsaicin that have been shown to relieve congestion. As a result, scotch bonnet is not only used to spice dishes, but it is also therapeutic. Each part of the pepper has a beneficial property:
-The roots of the pepper are used to treat asthma.
-The seeds, when soaked in alcohol, are a perfect heat treatment for muscle and joint pain.
-The leaves are heated and used to treat insect bites.
Finally, a fun fact of scotch bonnet is that it prevents bad breath by acting as a disinfectant to the air we breathe and by improving the odour of our breath. So, it is good to consume scotch bonnet to keep close your loved one! However, consume it with moderation, due to its high heat profile.
What you need ( for 2):
1 tsp of olive oil
130 g of basmati rice
1 cup (140 g) of cherry tomatoes
2 red peppers
2 g of scotch bonnet
1 tsp of curry powder
50 g of coconut milk
1 small onion
1 stock cube
2 g of fresh thyme
2 bay leaves
Allergens: celery
Health Claims: the recipe is a source of folic acid and is high in vitamin C
Method:
Chop your onion and peppers in chunks and then place them on a baking tray with the scotch bonnet and the cherry tomatoes for 20 min at 180 degrees. Grease the vegetables with olive oil.
Once your vegetables are roasted, add them to a blender. Then add the thyme and blend everything.
Pour your blending mixture to a large pot at a medium heat, and after 5 min add the rice with the bay leaves.
Cover with a lid and let everything cook on a low heat. This will take approximately 40 minutes.
Once the rice is almost cooked, add the coconut milk with the curry powder.
Leave your rice for another 5 minutes and then serve.
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