Tsuma Nzole Kalu’s Special Sauce

Dave DeWitt Recipes Leave a Comment

This recipe was collected in Mombasa, Kenya.  Serve it over grilled or barbecued meats and poultry.

Ingredients

  • 4 fresh pili pili chiles or red jalapenos, seeds and stems removed
  • 1/4 teaspoon coriander seed
  • 1/4 teaspoon cardamon seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 Ukwaju Kenyan lemon or 1 lime, juiced
  • Additional water if necessary

Instructions

Combine the chiles, spices, salt and water in a blender and puree to a thick paste.  Transfer to a jar, add the lemon or lime juice and enough water to make the mixture easily pourable.  Shake well and set aside for a few hours to let the flavors blend.

Ugandan Groundnut Sauce

Dave DeWitt Recipes Leave a Comment

Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well–either smooth or crunchy.  Its most common usage is to spread over fried chicken or fish or serve it over rice.

Ingredients

  • 1/2 pound dried fish, such as salt cod, coarsley chopped
  • 4 1/2 cups water
  • 2 onions, chopped
  • 2 teaspoons peanut oil
  • 4 tomatoes, chopped
  • 2 teaspoons cayenne powder
  • 1 teaspoon Malawi Curry Powder
  • 1 cup peanut butter
  • Salt to taste

Instructions

Soak the dried fish in 2 cups of water until it becomes soft.  Drain and pat dry.  In a large skillet, fry the onions in the oil until brown, about 5 minutes.  Add the fish, curry cayenne, remaining water, peanut butter, and salt.  Simmer, uncovered, for 45 minutes, or until the sauce thickens to the desired consistency.

Pumpkin Hot Sauce (Yedubba We’t)

Dave DeWitt Recipes Leave a Comment

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.

 

Ingredients

  • 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

Instructions

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.

Colleen’s Supreme Sauce

Dave DeWitt Recipes Leave a Comment

This is a basic barbecue sauce for pork or beef or to use as a base for your own creations! It could be either served warmed as a table sauce or brushed on the meat during the last 30 minutes or so of smoking.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 1 yellow onion, chopped (about 2 cups)
  • 4 cloves garlic, chopped (about 1 tablespoon)
  • 1/4 cup Worcestershire sauce
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt
  • 2 tablespoons hot Hungarian paprika
  • 2 cups ketchup
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 tablespoons Old Bay seasoning
  • 1/4 cup cane syrup
  • 1 whole tomato, seeded and finely chopped
  • 1 (12-ounce) can beer
  • 1/2 cup dark brown sugar, firmly packed

Instructions

Melt the butter in large heavy pot over medium heat. Add the onion, garlic, Worcestershire sauce, lemon juice, pepper, salt and paprika. Cook, stirring, until the onion is softened, about 5 minutes. Whisk in the remaining ingredients. Simmer at low heat, uncovered and stirring occasionally, for an hour.

Madagascar Sauce Dynamite

Dave DeWitt Recipes Leave a Comment

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.