When I started making this spicy and aromatic appetizer with Gouda cheese, my mind naturally wandered to Netherlands. Gouda cheese is named after a city in Netherlands and my oldest buddy also lives there. Buddy and I have four things in common; adorable maternal grandparents, loads of grey hair, identical feet and the ability to eat insanely spicy food (sachee na).
I can’t reminisce enough when I think of all the times we played in our grandmothers’ garden. Fighting over homegrown tangerines, turnips and carrots, making houses with wet sand, watching daffy duck cartoons, endlessly singing ‘kya hua tera waada’ and recording it on audiotapes and eating spicy chicken pocket sandwiches from Salt ‘n ‘ Pepper.
He was thin and fast and I was (was?) fat and slow. He was athletic and I was a slouch (ouch oye!). Some thirty odd years later the tables have turned, if I were to buy a gift for him now it would probably be a brassiere (with support).
Come to think of it he was a big support when I moved to Farangi land for the first time. He was the one who introduced me to freshly baked buttery Brioche from Sainsbury, perfectly piquant hot n sour soup from a nifty restaurant near our apartment and the soft creamy ‘Boursin’ cheese, which he used to gulp down like water. He was also one of the two people who tasted and loved my first ever (abnormally spicy), cooked meal.
Spice, Gouda and memories (yet again) bring together these incredible Gouda Peppers. Cheesy, spicy, meaty and honestly a hearty snack to be shared with buddies and friends.