Recipe From: American Culinary Federation
1/4 cup fresh red chilies of choice
3 cloves of garlic
1 inch ginger root
1 oz. oil (coconut or olive)
1 lb fresh green beans
1 tbsp garlic, sliced
2 tbsp oil (coconut or other)
2 tbsp Mazavaroo paste, or to taste
salt, to taste
1. To make the paste, rinse the produce and remove the stems and seeds from the chilis (use gloves if peppers are spicy).
2. Zest the lemon and remove seeds and most of the pith from the fruit. Peel the ginger, and roughly chop it and the garlic.
3. Puree chilis, garlic, lemon (zest, juice, and fruit), and ginger in a blender with the oil until only small pieces remain.
4. Use immediately or cook in an oiled pan to bring out the flavor, and refrigerate in a covered container. Watch out for the pepper steam when cooking!
5. Over medium heat, heat the oil and cook the garlic until fragrant. Add the Mazavaroo paste and green beans.
6. Cook until the beans are tender and season with salt.
Use this technique with other vegetables, meats and seafoods as you see fit. For a richer preparation, toss some peanuts or cashews in with a splash of coconut milk to bring out the flavors and reduce the heat.
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