Tsuma Nzole Kalu’s Special Sauce

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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.

Chicken in a Creamy Red Sauce

Poulet Rouge (Chicken in a Creamy Red Sauce)

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Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney.

Ingredients

5 cloves garlic, peeled and chopped
2 tablespoons butter
2 tablespooons masala powder
1/4 cup yogurt, Greek preferred
1 cup Onion Sauce (see recipe below)
1 cup whipping cream
4 legs roasted young chicken, meat cut from the bone in strips
Salt to taste

Instructions

Crush the garlic in a mortar with a little water to make a paste. Melt the butter in a large frying pan and lightly brown the garlic paste in it.

Add the masala powder and sauté for a few seconds, then lower the heat and add the yogurt. Simmer the mixture for 2 minutes, stirring occasionally and add the onion sauce, mixing it well. Add the cream, bring to a boil, lower the heat and simmer for 10 minutes.

Add the chicken strips and simmer for 2 to 3 minutes until the meat is heated through. Adjust the salt if needed and serve.

Heat Scale: Mild

Bloody Nose Thanks to Superhot Sauce

system Science Leave a Comment

Q:  Hey Dave,My good friend brought home some Dave’s Insanity Sauce, and thought it would be good to bring it to the family BBQ.  He boasted how hot it was and his mother-in-law, thinking it couldn’t be that bad, soaked an onion ring in it, popped it into her mouth, and almost immediately got a bloody nose (of course followed …

Bear Hunt

A West Virginia Barbecue, 1831

Dave DeWitt State-By-State Barbecue History Leave a Comment

by Horace Smith & Samuel Wordsworth   The other day the people of Logan County, West Virginia, held a great barbecue to celebrate the division of the county. Tables were spread in the street and all traffic was suspended. Hundreds of stalwart mountaineers came in with their wives and children from the region roundabout. Eight big black bears had been …

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.