Ingredients for West African Barbecue Sauce
- Olive Oil
- Spanish Onion
- 2 pounds ripe tomatoes, chopped
- 2 tablespoons grated fresh ginger
- Garlic Cloves
- Serrano Chili
- 1 cup water
- Brewed Coffee
- ¼ cup tamarind paste
- 2 tablespoons berbere spice blend
- Ground Cumin
- Coriander Seed
- ¼ cup honey
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How to Make West African Barbecue Sauce
- Heat 2 tablespoons of vegetable oil in a large saucepan over high heat.
- Add 1 large onion, chopped, and sauté for 5 minutes, or until softened and translucent.
- Add 2 pounds ripe tomatoes, chopped; 2 tablespoons grated fresh ginger; and 4 cloves garlic, minced. Bring to a simmer.
- Stir in 2 tablespoons chili powder, 1 cup water, ½ cup strong brewed coffee, ¼ cup tamarind paste, 2 tablespoons berbere spice blend, 1 teaspoon ground cumin, and 1 teaspoon ground coriander seeds. Bring to a simmer.
- Reduce heat to low and simmer for 40 minutes, stirring occasionally.
- Add ¼ cup honey and simmer for another 10 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Remove from heat and let cool completely.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
47g
Fat
2g
Carbs
4g
