I first discovered black garlic earlier on in the year and love its sticky, almost burnt chewy caramel texture. On further investigation, I found out that our own Amanda, yes. Amanda H was one of its earliest pioneers......So, this is only fit for food52, and me obviously. - Kitchen Butterfly —Kitchen Butterfly
Test Kitchen Notes
I made this recipe with regular garlic and it was fantastic. There are a lot of strong flavors in here, but they meld together beautifully. I used a mortar and pestle instead of a food processor, so the spread was rather chunky, not smooth. We ate it with homemade pitas and it was quickly devoured...my 11 year old begged me to make more soon. – WinnieAb —The Editors
enough for 4 people
1/2 cup black olives (not cured)
1/2 teaspoon smoky paprika
1/2 teaspoon sweet paprika
1/2 teaspoon cumin seeds, dry roasted
1 clove of black garlic, pressed through a mincer (sub regular garlic if unavailable)
1 teaspoon lemon juice
1/2 - 1 teaspoon anchovy paste
4 basil leaves
1 teaspoon capers
Olive oil to loosen
In This Recipe
Put all ingredients in a food processor with 1/4 cup oil.
Blitz and add more oil till you get the consistency you like.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!