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 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.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.