Madagascar Sauce Dynamite

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This typical sauce spices up most of Madagascar’s dishes.

Ingredients

  • 12 bird peppers (chiltepins or piquins), crushed
  • 3 tablespoons freshly ground ginger
  • 3 tablespoons freshly ground garlic
  • 1 medium onion diced
  • 1/4 cup tomato paste
  • 1 cup vinegar
  • 2 teaspoons salt
  • 1 cup water
  • 1 tablespoon freshly chopped thyme

Instructions

Mix all ingredients together in a pan.  Bring to a boil, then reduce heat and simmer for 15 minutes.  Remove from the heat, cool, puree in a blender, and place ithe sauce in a small jar.  It keeps for up to a year in the refrigerator.

Harissa Sauce

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This classic sauce is thought to be of Tunisian origin, but is found throughout all of Africa.  It is used to flavor couscous and grilled dishes such as Kebabs.  Harissa Sauce reflect the region’s love of spicy combinations all with a definite cumin and coriander flavor.  Cover this sacue with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.

Ingredients

  • 10 dried whole red New Mexican chiles, stems and seeds removed
  • Hot water
  • 2 tablespoons olive oil
  • 5 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway

Instructions

Cover the chiles with hot water and let them sit for 30 minutes until they soften.  Place the chiles and remaining ingredients in a blender and puree until smooth using the chile water to thin it.  The sauce should have the consistency of a thick paste.

Berber Barbecue Sauce

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This sauce for barbequed poultry and meats originated in North Africa.  It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen.  This is great as a marinade and baste for grilled lamb chops.

Ingredients

  • 1 tablespoon raisins
  • Juice of one lemon
  • 5 tablespoons soft butter
  • 2/3 cup peanut oil
  • 1 1/2 teaspoons Malawi Curry Powder
  • 1/2 teaspoon cayenne
  • 1 tablespoon ground peanuts
  • Pinch of chopped mint
  • 1 teaspoon of honey
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon dried allspice

Instructions

Soak the raisins in the lemon juice for 15 minutes.  Then add the butter, peanut oil, currry powder, cayenne, peanuts, mint, honey, basil, marjoram and allspice to bowl and mix well.

Sauce Gombo

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Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana.  The sauce can be served like a soup or poured over potatoes, plantains, or other starchy veegetables.

Ingredients

  • 1 pound fresh okra, sliced into rounds
  • 1 1/2 cups water
  • 2 teaspoons hot chile powder, such as cayenne
  • 1/2 teaspoon salt
  • 1 tomato, coarsely chopped

 

Instructions

Combine all ingredients in a sauce pan and cook over medium heat for 8 to 10 minutes, or until the okra is tender.  Serve it as is or puree it in a blender for a smoother sauce

West African Pili Pili Sauce

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Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes.  Nearly any green chile can be used to make this sauce.  Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried.  To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.

Ingredients

  • 1 pound serrano or jalapeno chiles, seeds and stems removed, coarsely chopped
  • 1 medium onion, chopped
  • 1 clove garlic
  • Juice of one lemon
  • Water to thin

Instructions

Place all of the ingredients, except the water, in a food processor and blend them into a paste, adding water until the desired consistency is achieved.  Store in a jar in the refrigerator, where it will keep for two weeks.