West African Barbecue Sauce

"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 photo by januarybride
photo by januarybride
Ready In:
1hr 10mins
Ingredients:
13
Yields:
2 1/2 cups
Serves:
8
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ingredients

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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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Reviews

  1. 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!
     
  2. 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.
     
  3. 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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