Ingredients
-
6
-
4
-
1
-
1/2
-
1/4
-
1/4
-
1/2
-
1
-
2
-
1/2
-
1/2
-
-
-
-
Directions
Senegalese Onions, A disclaimer: I am not Senegalese, and I have never (sadly) been to Senegal Furthermore, I’ve only eaten Senegalese food half a dozen times At each of these Senegalese restaurants, we were served a sort-of side dish/sauce/relish made of mustardy onions It was such a perfect complement to grilled chicken, roasted lamb, etc We loved it! I have reviewed dozens of Senegalese & West African recipes to re-create the flavor, and I have culled ideas from many of them In restaurants, this sauce has always been semi-spicy, but it never been as spicy as some of the recipes suggested (ie, two+ scotch bonnets) This recipe is my to-date best attempt (as of 2/9/18) This is a non-spicy option – as I generally cook for a range of lovable but wimpy people , A disclaimer: I am not Senegalese, and I have never (sadly) been to Senegal Furthermore, I’ve only eaten Senegalese food half a dozen times At each of these Senegalese restaurants, we were served a sort-of side dish/sauce/relish made of mustardy onions It was such a perfect complement to grilled chicken, roasted lamb, etc We loved it! I have reviewed dozens of Senegalese & West African recipes to re-create the flavor, and I have culled ideas from many of them In restaurants, this sauce has always been semi-spicy, but it never been as spicy as some of the recipes suggested (ie, two+ scotch bonnets) This recipe is my to-date best attempt (as of 2/9/18) This is a non-spicy option – as I generally cook for a range of lovable but wimpy people
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Steps
|
1
Done
|
Place All Ingredients in a Sauce Pan. |
|
2
Done
|
Bring to a Low Boil. |
|
3
Done
|
Stir, Making Sure That Onions on the Bottom Do not Over-Cook or Stick. |
|
4
Done
|
Simmer For About 5 Minutes. Check by Tasting an Onion; They Should Be Noticeably Softer but Still a Little Al Dente. |
|
5
Done
|
Turn Off the Heat and Let the Sauce Sit at Room Temperature (i Leave It All Day, Until Dinner Time). |
|
6
Done
|
Note: I Leave the Garlic & Bay Leaf in the Sauce, as They Continue to Impart Flavor, but the Raw Garlic Can Be Jarring For Some. Remove It or Alert Folks. After a Couple of Weeks, Though, the Garlic Is Deliciously Pickled. |
|
7
Done
|
Serve Room Temperature as a Relish Alongside Roasted Meats. or Fry Up in the Roasting Pan (using the Pan Dripping) and Serve on Top of Meat, Chicken, Shrimp, Etc. |
|
8
Done
|
Store the Sauce/Relish in the Fridge; It Last For Several Weeks. |
