AuthorBLACK FOODIEYields1 ServingCategoryAfrican, Caribbean
Summer is officially here which means it's time to get back to cookouts with friends and family. If you're a foodie, you probably picked up a few new recipes and skills in the kitchen during the pandemic — allow us to introduce you to three more!
These three condiments are savoury, tangy, and totally addictive. You'll be the toast of the cookout when you dish up Ethiopian/Eritrean awaze, Caribbean green mayo, and Haitian pikliz to be used with everything from hot dogs to fries, burgers, and kebabs. The rich umami flavours in each recipe will keep your guests coming back for more, so don't be surprised if they're hangning around your kitchen at the end of the night looking for more.
Ingredients
Directions
Combine 1 cup of berbere spice with the crushed garlic, powdered ginger, and hot water.
Mix thoroughly and then add the olive oil and red wine.
After mixing, add the juice of 1 lemon and salt to taste. For an extra kick of flavour, add a dash of Korarima spice.
Note: Every blend of Berbere spice is different, so be sure to taste your mixture along the way and adjust the recipe accordingly.
Put all of the green vegetables, lime juice, oil, and scotch bonnet or habanero pepper in a blender and blend until it becomes a wet paste with a little bit of liquid.
Scoop about a quarter cup of the mixture into a mixing bowl along with the mayo and sour cream.
Season to taste with salt and pepper and serve in a squeeze bottle for hot dogs or in a small bowl for chips!
PRO TIP: Use the remainder of the green seasoning to marinade chicken or fish for a kick of island flavour. Keep the unused seasoning in a sealed container in the fridge for up to a week.
In a large bowl combine thinly sliced onion and the coleslaw mix.
Finely chop garlic and peppers and add to the coleslaw and onion mixture. You can adjust the amount of pepper you use according to how spicy you like your food.
Add the juice of 2 limes, 4 sprigs of thyme, crushed clove, and the all purpose seasoning. Mix well.
Add the vinegar and salt to taste. If you have épis/green seasoning already made, add a tsp to the mix for a kick of Haitian flavour.
Store the cabbage mixture in tightly sealed mason jars and ensure that the cabbage is completely covered by vinegar mixture. Let sit for at least 12 hours before serving.
Ingredients
Directions
Combine 1 cup of berbere spice with the crushed garlic, powdered ginger, and hot water.
Mix thoroughly and then add the olive oil and red wine.
After mixing, add the juice of 1 lemon and salt to taste. For an extra kick of flavour, add a dash of Korarima spice.
Note: Every blend of Berbere spice is different, so be sure to taste your mixture along the way and adjust the recipe accordingly.
Put all of the green vegetables, lime juice, oil, and scotch bonnet or habanero pepper in a blender and blend until it becomes a wet paste with a little bit of liquid.
Scoop about a quarter cup of the mixture into a mixing bowl along with the mayo and sour cream.
Season to taste with salt and pepper and serve in a squeeze bottle for hot dogs or in a small bowl for chips!
PRO TIP: Use the remainder of the green seasoning to marinade chicken or fish for a kick of island flavour. Keep the unused seasoning in a sealed container in the fridge for up to a week.
In a large bowl combine thinly sliced onion and the coleslaw mix.
Finely chop garlic and peppers and add to the coleslaw and onion mixture. You can adjust the amount of pepper you use according to how spicy you like your food.
Add the juice of 2 limes, 4 sprigs of thyme, crushed clove, and the all purpose seasoning. Mix well.
Add the vinegar and salt to taste. If you have épis/green seasoning already made, add a tsp to the mix for a kick of Haitian flavour.
Store the cabbage mixture in tightly sealed mason jars and ensure that the cabbage is completely covered by vinegar mixture. Let sit for at least 12 hours before serving.
