Masai Mara African Red Pepper Spread
Immerse your taste buds in the bold and vibrant flavors of the Masai Mara African Red Pepper Spread! This aromatic, smoky dip combines roasted red bell peppers, tomatoes, and red onion with the earthy warmth of cumin seeds and smoked paprika, balanced by a zesty splash of lemon juice. A hint of cayenne pepper adds just the right amount of heat, making this spread a versatile addition to your table. Perfect as a dip for flatbreads, a sandwich spread, or a flavorful topping for grilled meats, it's easy to prepare in under an hour and bursting with fresh, wholesome ingredients. Garnished with fragrant cilantro, this recipe brings the essence of African-inspired cuisine right to your kitchen.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 medium tomatoes
- 1 medium red onion
- 3 cloves garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 0.25 teaspoons cayenne pepper
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half lengthwise and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.
Cut the tomatoes in half and add them to the baking sheet along with the whole peeled red onion and garlic cloves.
Drizzle 2 tablespoons of olive oil over the vegetables and roast them in the oven for 25-30 minutes, or until the peppers are charred and the vegetables are soft.
Remove the roasted vegetables from the oven. Place the roasted peppers in a bowl and cover tightly with plastic wrap to steam for 10 minutes. This makes the skins easier to remove.
After steaming, peel the skins off the roasted peppers and discard them. Add the peeled roasted peppers, roasted tomatoes, onion, and garlic to a food processor or blender.
Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the cumin seeds and cook for 1 minute until fragrant.
Add the toasted cumin seeds, smoked paprika, cayenne pepper, lemon juice, and salt to the food processor with the roasted vegetables.
Blend the mixture until smooth. Taste and adjust seasoning if needed.
Transfer the spread to a bowl and garnish with freshly chopped cilantro.
Serve as a dip with flatbreads, a spread on sandwiches, or a topping for grilled meats. Enjoy!
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 39.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
