Search

"This is a very tasty yemenite hot sauce recipe which comes from Joan Nathan. It is a great condiment with real heat and flavour. It can be used in spreads, salad dressings, soups, marinades. You name it. Enjoy!"

Ingredients: coriander, cumin, garlic...

"This is a delicious, robust tomato condiment that can accompany grilled foods, curry, or as a mix-in for pasta or a baked potato topping. Try it in the summer with garden-fresh tomatoes - outstanding!"

Ingredients: grape tomatoes, fresh cilantro...

"Adapted from The African Kitchen. Good with lamb."

Ingredients: pepper, coriander seeds...

"A deliciously different, spicy cranberry chutney-sauce. Fruity and rich in flavor with apples, oranges, golden raisins, and a whole heap of spices. More complex than a basic hot sauce or cranberry sauce, this is a sweet-heat sensation! Wonderful alongside the thanksgiving turkey, but also goes great with just about any beef, chicken or fish dish you..."

Ingredients: cranberries, ground allspice...

"This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated...."

Ingredients: cider vinegar, dates...

"Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices."

Ingredients: cider vinegar, dried apricots...

"This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but..."

Ingredients: coriander seeds, cumin seeds...

"Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe...."

Ingredients: red chili powder, fresh coriander...

"In Africa we serve this on top of "mieliepap" - just as delicious atop mash, rice, or cold meats."

Ingredients: curry powder, mustard powder...

"The accompaniment for Bobotie. Sourced from Gourment Magazine

Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang.
Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened."

Ingredients: dried apricots, onions...

"This traditional Ethiopian recipe is great paired with meat and poultry dishes."

Ingredients: fresh ginger, honey, olive oil...

"This tangy East-African relish recipe is one you are sure to really relish having."

Ingredients: cilantro, salt & freshly ground black pepper...

"A tangy spiced pickle recipe from Adam's Cafe in West London. This is not a true pickle so it won't keep indefinitely, but it will be fine in the fridge for about four weeks."

Ingredients: coarse salt, coriander seeds...

"Underripe pears or Grannny Smith apples are best -- they have drier flesh, like a quince. In fact, this is my default recipe for underripe fruit (especially homegorwn). Great with roast or grilled meats, especially fatty ones like pork or goose. From a cookbook called Salsas, Sambals, Chutneys and Chow Chows."

Ingredients: quinces, fresh ginger, garlic...