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