Ugandan Groundnut Sauce

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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)

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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

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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

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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.