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.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.