This sauce for barbecued 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.
Berber Barbecue Sauce 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 the bowl and mix well.
Photo by pascal claivaz from Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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