Shubo from Kano (Nigeria)

Shubo from Kano (Nigeria)

Capsicum annuum

 This is an awesome, medium heat chilli pepper. Originally from the state of Kano in Nigeria, this chilli enjoys a pleasant, warm growing season. The thin walls of the fruit make or easy and quick drying for awesome chilli powder for cooking or as a condiment to simply  sprinkle over your meal. The heat is medium, and the flavor is well rounded and full, but not overpowering. Dry them whole and grind them seeds and all for a little more heat, if you prefer it mild, remove the seeds and placenta first.

Shubo chilli pepper is also perfect for pickling and makes the most delicious chilli pickle relish. This recipe is simple and extremely tasty:

Recipe: Sean's Chilli Pickle Relish

This is a raw pickle, the only thing that is cooked is half of the onions.

1 Cup Yellow Mustard seed

5 Cup Brown Sugar

3Lt Brown Grape or Malt vinegar

800 ml Chopped garlic

10 onions sliced thinly fried to transparent stage in olive oil.

10 onions raw sliced thinly into strips

1 1/2 cups salt

100gr Tamarind

250 ml Lemon juice

Approx 4 kgs of mild chillis (both red and green) sliced into rounds

Chillies can be de-fuzed by removing a % of the seeds, we generally do not add any loose seed that falls out and just keep what is in the rounds.

Method:

Heat 2 cups vinegar and dissolve tamarind and strain. Discard bits.

Add the whole lot into a plastic sealable container. Except onions

Using a stick blender, roughly blend half of the mix.

Now add onions.

Wait 2 weeks and bottle.

Put bottles in the sun turning everyday for a week.

Keep bottle in a dark place until ready for use.

To use roughly drain the vinegar leaving about 1/5th vinegar in the bottle and add olive oil, shake and use as a relish basically on anything.

This recipe is original and supplied by Sean Freeman of Livingseeds.

© Livingseeds