Bab al-Mandeb Pepper Route
Based on:
TypeSide dish
Serves4 people
DateSeptember 11, 2026
A fiery row of peppers as the tense Bab al-Mandeb strait on your plate.
A row of long, spicy roasted red peppers forms the narrow Bab al-Mandeb strait on the plate, with sharp lemon and chili dressing for tension. The setup directly references the strategic waterway now under control. Taste and shape highlight the hot situation in the news.
Ingredients
- 4 large red pointed peppers
- 2 red chili peppers
- 1 lemon
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt to taste
- Handful fresh coriander
Method
- Preheat the oven to 220°C.
- Halve the pointed peppers lengthwise, remove seeds but keep the shape intact.
- Arrange the pepper halves in a tight, diagonal row on a large platter, like a narrow waterway.
- Slice the chili peppers into thin rings.
- Mix olive oil, cumin, coriander, finely chopped garlic, salt, chili pepper, and juice of half a lemon into a dressing.
- Generously brush the peppers with the dressing.
- Roast the peppers for 25 minutes until soft and slightly charred.
- Just before serving, drizzle the rest of the lemon juice and coriander leaves over the peppers.
Serving notes
- Serve the peppers tightly in a row like a strait on a long platter.
- Place chili rings as 'boats' on the route.
- Add a small bowl of extra dressing on the side.