Smoky merquen

Smoky merquen

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

The indigenous inhabitants of southern Chile, the Mapuches, make a traditional blend of dried smoked chillies and coriander seeds. A sprinkle of merquen adds a delightful, smoky flavour to beans, lentils, soups or stews, and it’s easy to make at home.

Ingredients

Method

  1. In an electric spice grinder, put equal amounts of coriander seeds and roughly chopped dried (and ideally, smoked) chillies. Add a touch of sea salt, grind into a fine powder and store in an airtight jar.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again