Dapanji to reproduce a Sichuan taste. The dish was served on a big plate by restaurateurs along the Xinjiang highways as a quick fix for hungry truck drivers who often arrived at an odd time of the day. Its rich flavor and heartiness quickly made the dish a favorite of the region, and the dish then spread to the rest of China. The main ingredients are chicken, bell peppers and potatoes, cooked with onions, garlic, ginger, chili peppers, ground cumin, star anise, ground Sichuan peppers, cooking oil, also optionally soy sauce and beer. The chicken is cut into bite size pieces
Ethiopian cuisine chili pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is "niter kibbeh", a clarified butter infused with ginger, garlic, and several spices. "Mitmita" (, ) is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri piri), cardamom seed, cloves and salt. It occasionally has other spices including cinnamon, cumin and ginger. In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for