March 2, 2011

Kasoundi

Select your mix of chillies and slice them up. Separate the seeds from the flesh if you want a milder outcome. Kasoundi is not a macho hot-sauce contest. Avoid the temptation to construct an edible inferno, because all those subtle flavours will be lost. Look, you should just throw out the seeds.


Joseph Pearson, a person I like on Twitter who lives in Australia, posted a few days ago about something called kasoundi.

A large pot of kasoundi is sitting on the stove. We have been scooping and dolloping from it for days. This is unsustainable indolence.
I mean, this stuff has a street value of 60, 70 bucks. Time to jar it up.
So he did. And it’s just the sort of recipe I like. Ever made or eaten this?

P.S. Joseph’s household includes a hen named Cobweb and a turtle named Hieronymous. And he makes bookly things.

comments

  1. Cindy Scroggins on March 2nd, 2011 at 9:18 am

    Thank you, India. I love everything about the post and the recipe. “Let your nose swing low over the diving knife.”

  2. Deron Bauman on March 2nd, 2011 at 10:16 am

    Fucking excellent.

  3. Sheila Ryan on March 2nd, 2011 at 12:55 pm

    Kasoundi sounds glorious — and I am going to count out precisely 140 mustard seeds.

  4. Carole Corlew on March 2nd, 2011 at 9:26 pm

    Sounds like a superfood to me!