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West African-style Barbecue Sauce

West African-style Barbecue Sauce is a modern African Fusion recipe for a barbecue sauce with African flavours. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: West African-style Barbecue Sauce.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Makes:

2 bottles

Rating: 4.5 star rating

Tags : Chilli RecipesSauce RecipesSpice RecipesVegetable RecipesFusion RecipesAfrican-fusion Recipes

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This recipe came about as an experiment with a friend in Senegal. Taking a basic Euro/American style tomato-based sauce and jazzing it up with West African flavours and sensibilities. The only oddity is the addition of coffee, which more suits the tastes of Madagascar; though coffee is used as a cooking ingredient in Côte d'Ivoire (though not commonly).

Ingredients:

2 tablespoons vegetable oil
1 medium onion onion, diced
5 tomatoes, seeded and chopped
5cm piece of ginger, peeled and grated
4 garlic cloves, minced
2 habanero chillies, finely chopped (substitute the chilli if you want it milder)
500ml water
60ml strong, brewed, coffee
1 tbsp tamarind paste
2 Nigerian curry powder
1 tbsp ground smoked and dried prawns
1/4 tsp irú (nététou) [fermented locust beans]
1/2 tsp ground cubeb pepper
1⁄4 teaspoon ground cumin
1⁄4 teaspoon coriander seeds, coarsely crushed
1/4 tsp freshly-ground black pepper
50g soft brown sugar

Method:

Heat the oil in a large saucepan over high heat. Add the onion and fry, stirring, for five minutes, or until soft and translucent. Add the tomatoes, ginger and garlic and bring the mixture to a simmer.

Now stir in the chilli, ground prawns, water, coffee, tamarind paste, curry powder, iru, cubeb pepper, black pepepr, cumin and coriander seeds and bring the mixture back to a simmer. Reduce the heat and cook gently for 40 minutes.


Add the sugar and simmer for a further 10 minutes, or until the sauce is thick enough to coat the back of a spoon.

Take off the heat and set aside to cool. Spoon into jars, secure the lids and store in the refrigerator (it will keep for up to 5 days).