Sherry and Pepper

Ingredients

• Four level tablespoons of peppers (berkono) red and green mixed
• half-a-pint, i.e., a tumbler of sherry
• two tablespoons in the small enamel saucepan
• the other two tablespoonfuls of fresh ones

Method

1. 1

   Look over the peppers, remove bad ones.

2. 2

   Boil two tablespoons in sherry, then replace with fresh peppers.

3. 3

   Let cool and bottle.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 82. The excerpt below is the record exactly as published.

Sherry and Pepper. — Four level tablespoons of peppers (berkono) red and green mixed, to half-a-pint, i.e , a tumbler of sherry. Look over the peppers and pick out all the bad or discoloured ones. Put two tablespoons in the small enamel saucepan, pour in the sherry and bring to the boil. Remove the saucepan from the fire and take out the boiled peppers, replacing them by the other two tablespoonfuls of fresh ones

Cook this with the app: pantry check, scaling, and the assistant.