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Meal/Course - Sauce/Marinade/Rub
This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.
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When you order "green sauce" in Texas, this is what you will be served. 
It differs from New Mexico's green sauce in that the color is derived
from tomatillos rather than from green chiles. This sauce can be used as
a dipping sauce, with enchiladas, or as a topping for grilled poultry or
fish.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén 
in El Salvador have developed sauces to serve over meats and vegetables?
After all, there is evidence that curry mixtures were in existence
thousands of years ago in what is now India, and we have to assume that
Native Americans experimented with all available ingredients. Perhaps
this mole sauce was served over stewed duck meat, as ducks were one of
the domesticated meat sources of the Cerén villagers.
In Jamaica, this sauce is served over a wide variety of fish and even 
lobster. It is such a tasty sauce that it is wonderful when served over
pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to
cooking vegetables in coconut milk until most of the milk is absorbed,
leaving a light oil.

A table condiment to similar in appearance to ketchup--but much more
pungent--sriracha sauce is named after a seaside town in Thailand.
Increasingly popular, this sauce is found on the tables of Thai and
Vietnamese restaurants all over North America. Fresh red chiles are the
key to the flavor of this recipe.

This recipe, which I found in a 1940s Trinidadian cookbook, is probably 
one of the earliest methods of preserving peppers in the tropics. It is
also called “pepper wine.” The sherry, which gradually picks up heat
from the bird peppers, is sprinkled into soups and stews and makes them
quite exotic. The peppers can be either fresh or dried. It is used as a
condiment and is sprinkled over soups, main dishes, and side dishes.
Note: This recipe requires advance preparation.
This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its
name. Serve it over grilled or barbecued meats and poultry.”
Variations on this hot sauce appear all over Africa, with the key 
ingredient being peanuts in any form. Here, peanut butter works
well--and it's the cook's choice to use smooth or crunchy! Ladle it over
fried chicken or fish.
 

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