Ingredients
-
2
-
1
-
5
-
2
-
3
-
1
-
2
-
1/4
-
1
-
2
-
1/4
-
1/4
-
1/4
-
-
Directions
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 , 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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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Store in a Tightly-Covered Container in the Refrigerator For Up to Five Days. |
