I’m reporting you from, once again, the outdoor kitchen! I won’t go into much detail anymore as I’ve probably already filled your head with enough of my redecorating updates 😅 Oops, I almost got into it again… Anyways, back to today’s video. I have a special pepper paste recipe for you guys today! It’s not just one of those regular pastes though, it’s the kind you can use to cure your delicious steaks, use as a mezze base, or even enjoy as a beautiful alternative to your go-to salsa dip with a little bit of a twist – in this case it’s called `Acuka`. Trust me, it’s a wonder paste that’ll absolutely blow your mind. Enjoy today’s video and leave us a comment down below! 😍
#HomemadePaste #Acuka #PepperPaste #HomemadePepperPaste #SalcaTarifi
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6 kg of red capia peppers, (any thick-fleshed pepper would do great like bell peppers)
8 red hot chilli peppers, (you can change the amount to your taste)
5 tablespoons of olive oil (extra for the jars)
2,5 tablespoons of salt
• Halve the peppers and take the seeds out with a spoon. Try not to waste the flesh and use them all.
• Boil the peppers for about 20-25 minutes until the skin becomes wrinkly and can be peeled of easily.
• If you want a hot pepper paste, make a lengthwise cut on the chilli peppers and add them to the boiling water.
• Take the peppers out and peel them if you can when they are cold.
• Stuff all of the peppers in a clean kitchen cloth or bag and drain for a night. Put some weight on them to drain all the excess water
• The next day grind the peppers with a meat grinder. You can use an automatic or manual one, both works great. Grinding also will help to peeling them but clean the grinder for a couple times to avoid the any blockage.
• Transfer the paste to a wide pot and begin to cook.
• Add the salt and olive oil. You can adjust the saltiness according to the amount or if the paste will be conserved or not.
• While cooking, be sure the temperature is above 75 C (170 F).
• At that time place the machine washed jars in the oven and set the temperature to 120 C (250 F) to sterilize and dry them. Boil the lids as well.
• To conserve the paste for years, pour some olive oil to a jar and fill it with the paste. Push the paste down to take all the air bubbles out.
• Flatten the surface and clean the edges with a paper towel. Cover the paste with olive oil to avoid its contact with air.
• Lock the lids tightly and let it cool down. Your delicious, sun kissed pepper paste is at your service. Keep them in a dark and cool place. Keep the paste in the refrigerator after you open the lid.
Refika’s Acuka
Servings: 8
Difficulty: easy
Prep time: 3 minutes
Cooking time: –
10 tablespoons pepper paste (hot or sweet, It is all up to you)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
4 handfuls walnuts
4 tablespoons olive oil
Walnut size piece of ginger, grated
4-5 sprigs of za’atar thyme, chopped (alternatively you can use dried or fresh thyme but you may need to increase the amount)
• Roast the cumin and coriander seeds for a couple of minutes in a pan.
• Smash the peppercorns with using a pestle and mortar.
• Add the roasted seeds and smash them as well.
• Meanwhile roast the walnuts for a couple of minutes and chop roughly.
• Mix the smashed seeds, walnuts, pepper paste, and the olive oil.
• Peel the ginger with a teaspoon and grate it to the mixture.
• Add the thyme and give it a mix.
• Simple, yet amazingly delicious acuka is ready to enjoy as a spread, dip or meze.
• You can put it in jars and cover with olive oil before lock the lid. This way you will be able to preserve it in refrigerator for weeks
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23 Comments
Really Jazakallah for this recipe. It came out great. Then shared it with my family after making it. Wow was the response.
Star Wars intro, very good recipe, art, history,… maybe the best kitchen/cook channel in the w….. !!
Thank you for … all Refika !
🖤
My grandmother always used to say "Waste not Want not."…..while you were talking about Bereket I was thinking about those words. Do you think its the same message? Thank you for showing this delicious recipe! 👏👏👏🩷💜🩷💜
We say bereket in Trinidad too
In Trinidad we have the manual grinder as well…we use it to grind dhal for rotie
Your recipes are so inspiring
Refika I followed you from Amerika but you are very confusing when you give your recipes . You rush you swallow your words and you describe your ingredients and produce to a folt . House wife wants the recipe so she can have time to cook and don't want to know what that pepper does for us how to clean it. and etc. We know all that.
If you just concentrate on the recipe would be very nice for us house wifes . We are not watching what that product does for us or it's history or what ever. Just the recipe. We want to cook and study their history or your knowledge. Just the recipe straight out. You make it hard to watch, you fidget too much.
I am from India I like your recipes and explain everything thanks
I need some of those pepper seeds
We use the word Berkeley in Romania with the meaning of ‘plenty’.
my version is red bell pepper, tomatoes, garlic, habanero pepper. airfry them with or without oil of ur choice. for 30mnts. 350 temp. once out of airfryer, peel peppers and tomatoes and blend. add salt and xtra oil of ur choice. season of course. there is no proportion to ingedients. it works great. try it,
I'm in love with your channel.wonderful food, wonderful people, especially you of course,& your wonderful team & family.the sense of humour you bring to the channel & all the funny additions of movie clips & music make this not only educational but so much fun.thank you & all the best .🙏🍛🍲🍝🌿
Hi Refika, I like your dishes and the stories u tell while u are making them. Can u make an Albanian dish in one of your episodes?
Barakat (not sure if it is the same as the spelling is a little different than how you spelled it) which originates from the word barakah, means blessing, prosperity, or abundance. To not be wasteful, you will receive barakat. An example that is common is if you are no longer h8 try, and someone else finishes your food, you will receive barakat and so will that person. You can also gain it in many other ways, but this one that you speak of often about not being wasteful reminded me of this particular one 😊
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Bereket comes from the arabic word barakah, which means blessing or benediction l, it is when good things are maintained and increased, it comes from a divine source, unexpected and unmeasured when it happens but always in the minds of people. I heard so much from mothers in my country mainly related to food, when they didnt have much but hoped for the little to be satiating and for more to come. It works like karma but for food, money, objects and material things. The word is present in persian, turkish and urdu languages as well as all the non arab speaking muslims around the world. It is said that the prophet Mohammed performed the miracle of baraka on multiple occasions, the most famous is called the day of Khandagh, when he fed 1000 people out of a small goat and a pot of barley made by a follower, it is said that the prophet when realising the size of the meal asked the host to not serve it until he himself performed a blessing or barakt on it.
Thank you for recipe, every country that has chilis or peppers make a version of this paste, from Tunisian Harissa to Mauritian Pima kraze to Kenyan pili pili to Georgian Ajika and Mexican Salsa… I am obsessed with peppers and chilis❤
Love from 🇹🇳
Beautiful. In South India, we use gingerly oil in the same way as olive oil!🎉🎉🎉🎉
Please don’t use the food temp gun on humans the laser can damage the eyes. It comes with that warning. Stay safe . I love you and your recipes. Thank you for sharing. From Texas USA
What can i use a bell pepper instead of capia pepper ?
Bereket sounds like something I would be down with. 🙏
Awesome 🔥
We have the same word in Hindi, Urdu and Punjabi…Berket…with the same meaning!
I was amazed to learn Bereket is widely used to describe the same concept. It is pronounced the same in Amharic (of Ethiopia) – በረከት