Hakuna Matata All-African Barbecue Sauce! |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is equally good for red meats and poultry. The quantities given are flexible, but I suggest staying more or less with these ingredients and tasting! Yes, we like our spices, and yes, it's spicy, tangy and tasty!! Pour into a glass jar with a screwtop - lasts forever in the fridge! Don't salt your meat before grilling; there is salt in this sauce. Baste meat with a brush as you grill it and when you turn it over. Can be used as a marinade for red meats like steaks. Hakuna Matata means No Problem! in Swahili ... Ingredients:
1 cup cooking oil (can use olive) |
1 cup vinegar (use best, like wine, malt or cider vinegar) |
3/4 cup brown sugar |
3 teaspoons salt |
1/2 cup ketchup (tomato sauce, made from real tomatoes, not junk) |
1/2 cup chutney (a nice fruit chutney, not too sweet!) |
1 teaspoon curry powder (mild!) |
2 teaspoons black pepper, coarsely ground |
1 tablespoon coriander seed, crushed |
1 teaspoon cinnamon, ground |
2 teaspoons mustard powder (use unsweetened table mustard if no powder available) |
4 garlic cloves, chopped (or more if wanted) |
2 teaspoons ginger, ground |
2 teaspoons dried herbs (or a handful of fresh thyme) |
Directions:
1. Put all ingredients in a processor.
2. Process until thickish and smooth.
3. Taste for seasoning. If too sweet to your taste, add a little more vinegar.
4. (Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet - your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet).
5. This basting sauce must stand before use so the flavours can meld - at least 30 minutes.
6. Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates.
7. Can be used as a marinade, but we prefer to use it for basting. You can also chuck in a few onion chunks when processing.
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