West African Barbecue Sauce Recipes

WEST INDIES GUAVA BARBECUE SAUCE

Steps:

• In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

A VERY POPULAR BBQ SAUCE

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

WEST AFRICAN PEPPER SAUCE

Steps:

• Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
• Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
• Half way through cooking, pour in olive oil.
• Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
• Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.

WEST AFRICAN BARBECUE SAUCE

Steps:

• Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
• Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
• Store in a tightly-covered container in the refrigerator for up to five days.