Hakuna Matata All African Barbecue Sauce Food

CHICKEN IN BALSAMIC BARBECUE SAUCE

Chicken in Balsamic Barbecue Sauce image

I found this recipe on-line while looking for South African recipes and it stated: "adapted from South African Gourmet Food and Wine by Rosen & Loon"

Provided by diner524

Categories Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 chicken breasts, Medium
1 small onion, Finely Chopped
1/4 cup olive oil
3/4 cup balsamic vinegar
3 tablespoons sugar
6 tablespoons ketchup
2 tablespoons Worcestershire sauce
4 green onions, Chopped
1 chicken bouillon cube, Crushed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
3 garlic cloves, Finely Chopped
Tabasco sauce, To Taste

Steps:

Combine all ingredients except chicken.
Marinate chicken in half the sauce for 3 hours or overnight.
Put remaining marinade aside.
Remove chicken from marinade, place chicken in foil-lined pan and broil until nicely browned about 10- 20 minutes per side(depending on the size), or grill on the bbq.
Heat reserved marinade and pour over chicken. Serve.

Nutrition Facts : Calories 498, Fat 27.2, SaturatedFat 6.4, Cholesterol 123.8, Sodium 901.2, Carbohydrate 19.4, Fiber 0.7, Sugar 15.9, Protein 41.4

WEST AFRICAN BARBECUE SAUCE

West African Barbecue Sauce image

From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time does not include chill time.

Provided by FLKeysJen

Categories Sauces

Time 1h10m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium Spanish onion, diced
5 tomatoes, seeded and chopped (or 2 1/2 cups chopped canned tomatoes)
2 inches ginger, peeled and grated
3 garlic cloves, minced
1 serrano chili, seeds and ribs removed and finely chopped
2 cups water
1/4 cup brewed coffee
1 tablespoon tamarind paste
2 teaspoons berbere or 2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon coriander seed, roughly crushed
1/4 cup honey

Steps:

Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
Store in a tightly-covered container in the refrigerator for up to five days.

Nutrition Facts : Calories 86.3, Fat 3.6, SaturatedFat 0.5, Sodium 6.7, Carbohydrate 14.2, Fiber 1.3, Sugar 11.9, Protein 1

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