Fiery-Tasting Long Green Moroccan Peppers

Appears in

Published 1987

About

These are quite unlike our sweet green peppers. Glossy skinned and dark bright green in colour, they are elongated and slightly irregular in shape, with a hotter, more intense flavour.

Peppers are usually roasted over an open fire in Morocco, turning them over three or four times until skins are charred on all sides, and then steamed in a double steamer or couscoussier or, more easily, in a plastic bag. This combination of roasting and steaming leaves the peppers tender and digestible.

To prepare peppers for skinning, to be used in salads and other dishes, grill them, turning so that they char evenly on all sides. Either rub off the charred skin under running water, seed the pepper and drain; or put the grilled peppers in a plastic bag and rub between your hands to remove the charred skin, then seed, rinse and drain.

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Part of

Salads and other Moroccan Vegetable Dishes

Vegetables

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