Pumpkin Hot Sauce (Yedubba We't)
There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia. Sever this sauce over starchy dishes such as plantains, yams, or rice.
- 1 cup chopped onion
- 1 cup vegtable oil
- 1 teaspoon crush garlic
- 1/2 cup chopped red serrano chiles, or substitute jalapenos
- Salt to taste
- 4 cups cubed pumpkin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 5 cups water
In a skillet, brown the onion in the oil, stirring constantly to prevent sticking, for 5 to 10 minutes, stirring constantly. Add the garlic, red chiles, cumin and salt and cook for 20 more minutes, stiring occasionally. Add a little boilng water as needed to prevent sticking. Add pumpkin, garlic powder, ginger powder, and water and bring to a boil. Cook until the pumpkin is tender. Puree in a blender for a smooth sauce.