Westafricanbarbecuesauce Recipes

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WEST AFRICAN PEPPER SAUCE



West African Pepper Sauce image

Make and share this West African Pepper Sauce recipe from Food.com.

Provided by Laka

Categories     Peppers

Time 15m

Yield 10 serving(s)

Number Of Ingredients 9

3 -4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno peppers, drained and washed
1 tomatoes, cut into small pieces
2 small onions, chopped
5 garlic cloves, peeled
1 -2 cm gingerroot, peeled
1/2 tablespoon ground cayenne pepper
2 teaspoons maggi liquid seasoning
1 pinch sea salt
1/4 cup olive oil (or more, if necessary)

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.

Nutrition Facts : Calories 64, Fat 5.5, SaturatedFat 0.8, Sodium 60.7, Carbohydrate 3.7, Fiber 0.7, Sugar 1.6, Protein 0.7

WEST AFRICAN BARBECUE SAUCE



West African Barbecue Sauce image

From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time does not include chill time.

Provided by FLKeysJen

Categories     Sauces

Time 1h10m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 86.3, Fat 3.6, SaturatedFat 0.5, Sodium 6.7, Carbohydrate 14.2, Fiber 1.3, Sugar 11.9, Protein 1

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