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Meal/Course - Condiment
This sauce for barbequed 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.

Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce.  One recipe we ran across called for over a cup of powdered cayenne!  It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.  Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm.  This sauce will keep for a couple of month under refrigeration.  Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.  Extremely Hot!

This is an easy to prepare, and very tasty, alternative to bottled dressings. Increase or decrease the amount of blue cheese to suit your taste.
Serve this condiment over any grilled fish or poultry. A combination of Scotch bonnet and Madame Jeanette chiles are used in Bonaire, but any variety of habanero can be used.

Molho Campanha is the Brazilian version of the Mexican pico de gallo salsa. It’s best to prepare it fresh, as it doesn’t keep well.

This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.
Mops are liquids containing oil and vinegar that are "mopped" onto meats during cooking. Allow the brisket to cook for about three hours then apply this mop every hour.
Liberally apply this rub to brisket a few hours before putting the meat in the smoker.
Brisket rubs vary from cook to cook with each having their special blend. This is a basic recipe that can be adapted by adding or eliminating ingredients.

Many South African recipes are spiced up by sambals such as these that the Malayan immigrants brought to the country.  Add it to grilled meats, soups and stews, seafood dishes and even over rice.

 

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