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This sauce for barbequed poultry and meats originated in North Africa. It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen. This is great as a marinade and baste for grilled lamb chops.
Soak the raisins in the lemon juice for 15 minutes. Then add the butter, peanut oil, currry powder, cayenne, peanuts, mint, honey, basil, marjoram and allspice to bowl and mix well.
Ingredients
- 1 tablespoon raisins
- Juice of one lemon
- 5 tablespoons soft butter
- 2/3 cup peanut oil
- 1 1/2 teaspoons Malawi Curry Powder
- 1/2 teaspoon cayenne
- 1 tablespoon ground peanuts
- Pinch of chopped mint
- 1 teaspoon of honey
- 1/4 teaspoon dried basil
- 1/4 teaspoon marjoram
- 1/4 teaspoon dried allspice
Instructions
Soak the raisins in the lemon juice for 15 minutes. Then add the butter, peanut oil, currry powder, cayenne, peanuts, mint, honey, basil, marjoram and allspice to bowl and mix well.
| Servings |
| 1 cup |
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This sauce for barbequed poultry and meats originated in North Africa. It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen. This is great as a marinade and baste for grilled lamb chops.
Ingredients
InstructionsSoak the raisins in the lemon juice for 15 minutes. Then add the butter, peanut oil, currry powder, cayenne, peanuts, mint, honey, basil, marjoram and allspice to bowl and mix well.
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