Name: West African Barbecue Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 1/2 cups, 8 serving(s)
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

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Recipe by FLKeysJen

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West African Barbecue Sauce created by januarybride

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

Ready In:: 1hr 10mins
Serves:
Yields:
Units:

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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

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.

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RECIPE MADE WITH LOVE BY

@FLKeysJen

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@FLKeysJen

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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."

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photo by januarybride

1/21/2010

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review by januarybride

1/21/2010

I am not assigning stars, as the flavors seemed very similar to that of Indian cuisine. . .of which my family is not a fan. That being said, if you DO like Indian flavors, this would probably go very well atop thinly sliced flank steak, portabello mushrooms, or tofu. I did give mine a whirl in the blender to thicken it up, but otherwise made the recipe as written. Made for Photo Tag.

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review by Maito

7/1/2008

This has nice flavors and went well with chicken, though I think it could go with any meat, fish, or even tofu. I used a little more of the cumin and coriander, and just a touch of the sweetener. A quarter recipe makes plenty for 2 people, though the liquid evaporated after about 10 minutes on low (not sure if this would happen with a full recipe). I still left it on the stove for the full amount of time, and it came out like a relish. Tasty sauce!

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review by CookingONTheSide

6/29/2008

This is wonderful! It went really well with grilled chicken. My family enjoyed it immensely and I will make this again. It's a little spicy and sweet. Really yummy. Made for ZWT4 for the Tastebud Tickling Travellers.

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creation by FLKeysJen

6/24/2008

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