West African Barbecue Sauce |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Cook time does not include chill time. Ingredients:
2 tablespoons olive oil |
1 medium spanish onion, diced |
5 tomatoes, seeded and chopped (or 2 1/2 cups chopped canned tomatoes) |
2 inches ginger, peeled and grated |
3 garlic cloves, minced |
1 serrano chili, seeds and ribs removed and finely chopped |
2 cups water |
1/4 cup brewed coffee |
1 tablespoon tamarind paste |
2 teaspoons berbere or 2 teaspoons chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon coriander seed, roughly crushed |
1/4 cup honey |
Directions:
1. Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
2. Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
3. Store in a tightly-covered container in the refrigerator for up to five days.
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