Zhug recipies

[swithun]

Zhug owns. Ain't no bout a doubt it. But not all zhugs are created equal.

If you've rustled up a bitchin batch, post it here, to inspire others.

I whizzed a cheeky number this afternoon:

• 3 bunches coriander
• 3 Scotch Bonnets
• roasted peanuts, pumpkin, fennel and celery seads
• salt, oil, lemon juice

Succulent, crunchy and not too hot.

[simone]

where are you getting the scotch bonnets from? razwan never has them anymore.....boohoo

[swithun]

I dunno. These were in the cafe. The first veg shop as you go up Argyle Place has them and/or habaneros. Further afield, Bismillah in Nicholson Square has them.

[martinmckenna]

For recreation of debut zhug,

As many chilli as you dare, min 5, one bunch of corriander. one lemon and then add water.


martin

[HGiles]

I think our zhug has been getting less spicy.

I think we should be trying to viciously burn our customers more.

[swithun]

For recreation of debut zhug,

I read that as recreational zhug.

[martinmckenna]

Well, it is good at partys

martin

[billy_liar]

We get the the scotch bonnets (and all our fruit and veg) from Global Fruits, just up from the Kings Theatre, on the other side of the road.

They're bloody good.

[Margarida]

Happy to see that Zhug is sticky!

[Mister C]

Throw some of these guys in. I think lupos sell them

http://en.wikipedia.org/wiki/Naga_Bhut_Jolokia

[Mister C]

Hmm nix that

Throw some of these bad boys in, Trinidad Scorpions

We can order the seeds from The Chili Institute in New Mexico

http://www.chilepepperinstitute.org/mai ... gories.php