West African Barbecue Sauce Recipes

HAKUNA MATATA ALL-AFRICAN BARBECUE SAUCE!

Steps:

• Put all ingredients in a processor.
• Process until thickish and smooth.
• Taste for seasoning. If too sweet to your taste, add a little more vinegar.
• (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).
• This basting sauce must stand before use so the flavours can meld -- at least 30 minutes.
• Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates.
• 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.

WEST AFRICAN BARBECUE SAUCE

Steps:

• 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.
• 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.
• Store in a tightly-covered container in the refrigerator for up to five days.

WEST AFRICAN PEPPER SAUCE

Steps:

• Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
• Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
• Half way through cooking, pour in olive oil.
• Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
• Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.