The Big Field Trip

Chili peppers and their cousins the sweet or bell peppers are almost everywhere. From Eastern China to Mexico, there are peppers. Peppers play an important role in many cuisines world-wide.

Chili peppers were being cultivated in Peru more than 6,000 years ago. From the coast birds brought the seeds inland. Chilis are not spicy to birds, slugs, snails, and frogs. Birds eat the chilis and the seeds go through their digestive system unharmed. The chilis have a chemical called capsicum which slows digestive systems.  Most mammals crush the chili’s seeds when eating them, so they can not germinate. This is why chilis have the defense of spiciness to most animals. It’s sort of ironic that chilies are spread around the world by humans, who are not intended to eat them. 

Shopska salad                                         From Bulgaria

 

 Chili peppers are valued because they are high in vitamin C, they add spiciness and flavor, and they are addictive (with enough capsicum, your heart beats faster, making chilis addictive). Would you rather have a pot of beans or a pot of beans with chili peppers? Somewhere along the line a mutation occured which turned off the spiciness in the pepper, creating the sweet pepper. Both kinds of peppers were being cultivated in the Americas for thousands of years before they travelled around the globe.

The chili pepper (and sweet pepper) explosion all started back in the early 1500’s, the beginning of the Age of Exploration. When European ships sailed to the Americas (Peru, Mexico, Brazil etc.) they brought new discoveries back to Europe. These included potatoes, tobacco, tomatoes, corn, and chocolate!  Among these new commodities were peppers. The Portuguese are said to have first brought peppers back from the Americas.  

From Bulgaria

Chili peppers first traveled from the Iberian Peninsula around the coast of Africa.

The Travel of Chilis around the World by Cyrus Kirkman

Anyway, chilis went around Africa to India and then – BOOM! At that time everyone wanted to trade with India, so when chili peppers got there they spread all over. They spread to China and Thailand to the Middle East and Eastern Europe. The chili peppers went through Bulgaria to get to Hungary when the Ottoman Turks ruled much of Eastern Europe. Traders brought them to Tunisia in Northern Africa (it would be hard to bring them through the Sahara). Within 50 years of their arrival in Spain, they were being cultivated in kitchen gardens all over the world.

From Bulgaria

Chili peppers actually first spread throughout Europe as an ornamental houseplant; they are quite nice looking. In Bulgaria I saw three different colors of chili peppers on one small plant; they looked like lights on a Christmas tree. They were purple, red, and yellow. However, in Bulgaria today chili peppers and sweet peppers are included in almost every traditional dish that I’ve tasted so far. In Bulgarian outdoor markets, I’ve seen stalls overflowing with peppers of all colors, shapes, and sizes. About half of the produce here is peppers.

From Bulgaria

In the cuisine of every country we’ve visited, chili peppers were included. We’ve learned how to make lots of chili dishes. From stuffed peppers in Peru to harissa (a spicy chili paste) in Tunisia. We saw colorful, dried chili peppers hanging from stallsin Tunisian souks (markets), similar to the ristras we hang back in Santa Fe. We smelled the overpowering aroma of Peruvian chili peppers simmering in water and vinegar (to reduce their heat).  We bought fish and shrimp in a smelly Brazilian seafood market to make moqueca, a spicy seafood stew (see our photo below).  We roasted Spanish padrón peppers on the grill and sprinkled them with sea salt. We bought many Bulgarian pepper seeds to plant when we get home. I can still remember the smells, noises and sights. In Turkey, India, Thailand, and Vietnam (the countries we are going to next) chili peppers will be in many traditional dishes. Here are some recipes we’ve tried in the places we’ve been to so far…

Peruvian stuffed peppers

http://peruvian-cuisine.blogspot.com/2009/03/hot-delicious-and-very-unique.html

 

From The Big Field Trip – Brazil, January/February, 2009

Brazilian Moqueca (seafoodstew) above.

http://brazilian-food.suite101.com/article.cfm/moqueca_fish_stew

 

 

From The Big Field Trip – Tunisia, March, 2009

Tunisian Harissa Sauce

10 dried whole red spicy chilis, stems and seeds removed
2 Tablespoons olive oil
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground caraway
Water

Cover the chilis with hot water and let them sit for 15 minutes until they soften. Place the chilisand remaining ingredients in a blender and puree until smooth using the chili water to thin it. The sauce should have the consistency of a thick paste. Serve with bread and mayonnaise. In Tunisia, they topped harissa with canned tuna and olives, but I prefer to keep those off.

 

Bulgarian Stuffed Peppers

http://easteuropeanfood.about.com/od/appetizers/r/friedpeppers.htm

 

From Bulgaria

 

Bulgarian Pork Kapama

Ingredients for 6 servings:

1 kg pork

6 Tb. oil

2 onions

 1 carrot

1/2 celery

4-5 dried red peppers

2-3 tomatoes (fresh or canned)

1 ts. red pepper (paprika)

1 ts. ground black pepper

1 Tb. chopped parsley

 salt

1. Cut up meat in large pieces. Boil in salted water, stirring with a wooden spoon until the liquid is evaporated. Then add 3 Tb. oil.

2. Fry meat, stirring all the time.

3. In oil, lightly brown consecutively and transfer to casserole dish: finely chopped onion, diced carrot, diced celery, chopped red peppers (blanched and skin peeled off), and tomatoes (skinned and coarsely grated).

4. Season with red and black pepper, chopped parsley and salt to taste.

5. Cover with warm water, add 3 Tb.oil and cover with lid (or aluminum foil).

6. Bake in a moderate oven. Take the casserole out every 15 minutes and stir. Cook for 2  to 2.5 hours, then serve warm.

From Bulgaria

Chili peppers are a great food. They can put a little spice in your dish, substitute for black pepper, lift your spirits, reduce spoilage of food and much more. They are almost everywhere, and in a certain way they have taken over the world.

Tags:   Brazil · Bulgaria · Chilis · Peru · Tunisia3 Comments