Sauces & basics
Jindungo
A fresh, lively chilli paste, a must on Angolan tables to liven up fish, meat and slow-cooked dishes. It keeps for several weeks in the fridge, under a layer of oil.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
129 kcal per serving
- Protein
- 1.3 g
- Carbohydrates
- 4.1 g
- of which sugars
- 2.6 g
- Fat
- 11.7 g
- of which saturated fat
- 1.3 g
- Fiber
- 1 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Remove the chilli stalks, cut them in half and deseed them if you want a milder taste.
- Peel the garlic and the onion, then blend the chillies with the garlic, onion and salt until you have a coarse paste.
- Add the vinegar and lime juice and blend again for a few seconds.
- Pour in the oil little by little while blending, to get a smooth, slightly runny paste.
- Transfer to a sterilised jar, seal and keep in the fridge. It lasts 3 to 4 weeks, as long as you always take it out with a clean spoon.
Variations and tips
Smoky version. Add a pinch of smoked paprika and a teaspoon of tomato purée for a rounder flavour.
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Angola
Angola
Angola
Angola
Angola
Angola
Angola
Angola
Original Ecomely recipe.