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North African chilli paste goes into many dishes. Bloody hot!


  • 50g dried Bird's Eye chillies or a milder type if you prefer
  • 4 peeled garlic cloves
  • 1 teaspoon ground caraway seeds - if you can't find caraway seeds  use fennel seeds - not quite authentic, but tastes OK
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon tomato purée
  • half teaspoon salt
  • extra virgin olive oil


  1. Soak the chillies in warm water for 30 minutes until soft, then drain the liquid off.
  2. Put the chillies, garlic, spices and salt in a food processor and blend with about 1 tablespoon oil, and the tomato puree ( add extra oil by the tablespoon if necessary), to make a soft paste.
  3. Put it in an airtight container or jar, and cover surface with oil. Will keep for 6 months in fridge.

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