Posts tagged "cook with us"
If you travel to South Africa, you must braai. Braai is both the word for the event (a casual outdoor party or gathering) and the cooking method (grilling, mostly meat, over an open fire) and is a way of life in South Africa. As with most spice mixes, everyone there has a slightly different blend of spices for the braai mix. Since I can’t always grill over wood flames here in New York City, I like to add a healthy dose of smoked paprika to my mix to mimic that flavor. Use the spice mix on all cuts of beef, poultry or vegetables when you grill or roast.
Awaze Sauce is a staple sauce of Ethiopia.. It’s base is berbere spice blend, moistened with t’ej - Ethiopian honey wine - to make a thin paste you can spread or drizzle on just about anything. Since honey wine is hard to find here, I use a combination of a dry red table wine and honey. I use this versatile sauce a finishing or dipping sauce for just about everything - meat, fish, roasted vegetables and especially eggs. Both the awaze and pickled red onions can be made and stored in the refrigerator for a week or two, so you can make this spicy, tangy breakfast (or lunch!) any day of the week.