麻豆约拍

Enjoy delicious food in the name of science! If you want to join in the CrowdScience dinner party, have a go at these recipes that we make in our episode Why do we like spicy food?

Chilli salsas are a staple of Mexican cuisine. This one, from Mexican chef Dalcy Aguilera, uses three chillis - two dried and one fresh. Traditionally it’s prepared with a molcajete - a Mexican pestle and mortar made of volcanic rock. If you don’t have one of these, you can also use a blender. It’s delicious with avocado and tortilla chips or quesadillas.

Ingredients

½ dried ancho chilli, soaked in hot water for 5 minutes

1 dried morita or chipotle chilli, soaked in hot water for 5 minutes

2 fresh serrano chillies

2 garlic cloves

6 tomatoes

½ onion

pinch of salt

chopped coriander, to serve

Method

1. Chargrill the serrano chillies, garlic, tomatoes and onion in a dry pan or grill.

2. Grind the chargrilled onion, garlic and serrano chilli using a molcajete (pestle and mortar) or give them a quick pulse in a blender.

3. Chop the chargrilled tomato and stir it in.

4. Chop the morita and ancho chillies. Remove the seeds and add to the mixture.

5. Add chopped coriander and salt to taste.

6. Serve with avocado and tortilla chips or quesadillas.

NB Adjust chilli quantities to taste - serrano and morita chillies are spicier; the ancho chilli is milder.

Recipe courtesy of Dalcy Aguilera and Mestizo restaurant

Alex says: “This is my own version of my family’s beef stew (note to Mum/family/other Ghanaians: please don’t judge me). All quantities listed are approximate because I've never learnt the numbers – you can adjust any and all of it according to taste. Just go with what you feel is right (within reason: don't disgrace yourself, and me, by extension!)”

Ingredients

2 tbsp oil

500g beef, cubed

4 onions, chopped

4 scotch bonnet peppers, chopped

4 carrots, chopped

2 tbsp ginger powder to taste

2 tbsp garlic powder to taste

1 tsp nutmeg (optional)

1 tbsp plain flour

2 cans of tinned tomatoes

Important note: scotch bonnets are exceptionally hot chillies; use fewer than 4 if you don’t want it too spicy.

Method

1. Place the cubed beef in a pan of cold water, with enough water to cover the beef, plus a bit more.

2. Throw in the scotch bonnets, carrots, half your onions, garlic powder, ginger powder (and any other spices you think are good with beef).

3. Bring the water to the boil and cook until the beef has softened (maybe like 20-30 minutes).

4. Remove the beef and set to one side, but keep simmering the rest of the ingredients until the liquid has reduced a bit - this will be your beef stock.

5. Meanwhile, fry the beef in oil until crispy (but not overcooked). If it was falling apart after boiling, coat it in a very thin layer of flour before frying. Remove from the pan and set to one side.

6. Now fry the flour in the oil that’s left in the pan (if there's not a lot of oil left, use less flour). Cook it until brown (but not burnt).

7. Add the rest of the onions to the flour and oil, and fry well (golden but not burnt).

8. Add the garlic (and more chopped scotch bonnets if you like things hot), taking care not to let it burn.

9. Add the tinned tomatoes and really cook them.

10. REALLY COOK THEM. The mixture should almost become a thick ball (but stop if you think it's burning).

11. Add in the beef stock and cook for a couple of minutes (you can add nutmeg here).

12. Add the fried beef and simmer for 5 - 15 minutes (adjusting for taste).

13. Eat with rice or garri.

Recipe courtesy of Alex Lathbridge