Best Hakuna Matata All African Barbecue Sauce Recipes

HAKUNA MATATA ALL-AFRICAN BARBECUE SAUCE!

Steps:

• Put all ingredients in a processor.
• Process until thickish and smooth.
• Taste for seasoning. If too sweet to your taste, add a little more vinegar.
• (Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet -- your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet).
• This basting sauce must stand before use so the flavours can meld -- at least 30 minutes.
• Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates.
• Can be used as a marinade, but we prefer to use it for basting. You can also chuck in a few onion chunks when processing.

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.

MOJO CRIOLLO

Steps:

• Add all ingredients to a small jar, cover and shake for 2 minutes.
• Adjust salt and pepper to taste.
• Use as a marinade for meats and poultry.

BARBECUE SAUCE (RED)

Steps:

• Saute the onions, peppers, and crushed red pepper in the canola oil or butter over medium heat until lightly browned, 5 to 10 minutes. Add the garlic and simmer for 5 minutes more.
• Add the chili powder, black pepper, brown sugars, honey, and molasses and cook until carmelized. Add the vinegar, salt water, mustard, lemon juice, and Worcestershire sauce and simmer for 15 minutes.
• Add the ketchup and simmer for 10 minutes. Let cool before storing.

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.

SAMBAL OELEK

Steps:

• Place chilies in a bowl and cover with very hot water.
• Let them steep for 15 to 20 minutes until soft.
• Drain chiles and discard water.
• Combine all ingredients in a blender or food processor and puree till smooth.
• If it is too thick thin with more lime juice.
• Can be stored for 2 weeks covered in refrigerator.

GRILLED CHICKEN IN KENTUCKY BOURBON BARBECUE SAUCE

Steps:

• In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth.
• Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating.
• Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling.
• Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks.
• When the chicken is done remove it from the pan.
• Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes).