Sauces, Dips 
and Marinades
Add that extra flavour to your food....

Sauces Index

Marinade for Fish
Marinade
Peri Peri Marinade
Basting Mixture
Braai (BBQ) Sauce
Biltong (Jerky) Dip
Onion Dip
Beer Basting Mixture
Monkey Gland Sauce
Spare Rib marinade
Chakalaka 
Peanut Sauce   
Simple Peanut Sauce  
Peri-peri Marinade  
Tomato Sauce  
Chives and onion dip mix New
Spinach and chives dip mix New
Bacon and chili dip mix New
Dill dip mix New
Creamy curry dip mix
Cucumber dip mix New
Tomato and herb salsa dip mix New
Hot and spicy dip mix New
Cucumber and dill mix New
Bacon and tomato herb mix New
Toasted onion dip mix New
Garden vegetable dip mix New

Marinade
(This is fine for mutton and can also be used cooked as a sauce for hamburger patties and for making a leg of lamb in a casserole in the oven) 

2 huge onions, chopped 
1 huge clove of garlic, crushed 
15 ml oil 
250 ml beefbroth 
125 ml wine vinegar (white for mutton, red for steak) 
250 ml tomato ketchup 
15 ml worcestersauce 
5 ml salt 
2 ml tabasco sauce 
15 ml brown sugar 
1 ml ground cloves 
1 ml ground ginger 
30 ml fruit chutney 
30 ml dark brown sherry (optional) 
125 ml milk 
Mix all ingredients and use as marinade. If used for sauce over patties, please cook till onions are done, or else you can saute the onions and garlic before putting it into the marinade, and only heat up the sauce before serving it with the burgers. If used for marinade, put meat overnight in it and remove just before barbequing it over hot coals. Baste frequently while roasting it over coals. If used to make a leg of lamb in the oven, put the leg of lamb in it and bake in sauce till tender and done. Serve this with maize bread and a green salad.

Peri-Peri Marinade

The words Pili-Pili, Piri-Piri, and Peri-Peri all are used to refer to hot chile (chilli) peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot marinade can be used on any meat you grill or broil: chicken, beef, fish, seafood, etc. 

two or three fresh hot chilli peppers (red peppers are typical), chopped 
four tablespoons lemon juice or lime juice (or cider vinegar) 
four tablespoons oil 
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes 
one tablespoon paprika 
one teaspoon salt 
one teaspoon minced garlic (or garlic powder) 

Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper to paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes before cooking. This works well on chicken, beef, or any other grilled meat.

Basting mixture

125 ml cooking or olive oil
375 ml dry red or white wine
1 clove garlic crushed
freshly ground black pepper to taste
5 ml dried or 15 ml chopped fresh herbs

Combine all the ingredients. Baste with a small brush or sprig of herbs.

Braai (BBQ) Sauce

2 onions, chopped
3 cloves garlic, crushed
1 medium green sweet pepper, seeded and chopped
15 ml cooking oil
50 ml brown vinegar
1 x 410 gm tin whole tomatoes, chopped
1 x 65 gm tin tomato paste
30 ml Worcestershire sauce
2 ml Tobasco or 1 ml cayenne pepper
50 ml brown sugar
5 ml French mustard
30 ml fruit chutney

Fry the onions, garlic and sweet pepper in heated oil in a heavy bottomed saucepan until the onions are translucent. Add the heated vinegar and the remaining ingredients and simmer for 30 minutes.

The above can be used as a marinade and basting mixture and the remainder as a bbq sauce.

Biltong (jerky) dip
A dip with a difference? Try this one....

125 gm smooth cottage cheese or cream cheese with chives
30 ml mayonnaise
30 ml lemon juice
30 ml chopped fresh parsley
60 gm grated biltong (125 ml)
salt and freshly ground black pepper to taste

Combine all the ingredients, dilute with a little milk if preferred.

Onion Dip

1 packet thick white inion soup powder
500 ml milk
1x250 g tub creamed cottage cheese

Mix the onion soup as indicated on the packet but use the 500 ml milk.
Allow to cool and add the cottage cheese.

Beer Basting Mixture

340 ml beer
4 chopped spring onions
50 ml cooking oil
30 ml soy sauce
15 ml each brown sugar and chopped ginger root
2 crushed cloves garlic

Mix together, also suitable as a marinade.

Monkey Gland Sauce
Makes about 600 ml

2 medium onions, finely chopped
10 ml finely grated ginger root
3 cloves garlic, crushed
50 ml oil
125 ml each tomato purée and chutney
10 ml soy sauce
25 ml each prepared mustard and Worcester sauce
50 ml tomato sauce
75 ml port or muscadel
100 ml chicken stock, water or meat stock
30 ml red wine, vinegar or grape vinegar
salt and freshly ground black pepper

Sauté the onions, ginger and garlic in the oil until the onions are translucent. Add the remaining ingredients and simmer over medium heat for 5 minutes. Serve hot.

Will keep in the refigerator for 2 weeks and in the freezer for 6 months.

Spare Rib Marinade - Honey and pork is a winning combination-and these ribs are finger licking good. 

Serves 4 
1kg pork spareribs 

Marinade: 
80 ml honey 
60 ml soy sauce 
45 ml oyster sauce 
30 ml soft brown sugar 
7 cm piece ginger, grated 
3 cloves garlic, crushed 
15 ml tomato paste 
1 ml salt 
1 ml cayenne pepper 
1 ml ground cinnamon 
chopped parsley 

Preparation: 
Arrange the spareribs in a single layer in a nonmetallic dish. 
Mix all the ingredients for the marinade together and pour over the spareribs. 
Cover and refrigerate for at least 8 hours or overnight. 
Preheat the oven to 190 C and arrange the ribs on the rack of a roasting pan. 
Oven roast for 50-60 minutes, basting occasionally with the marinade. 
Turn every 10 minutes. 
Cut the ribs into portions, sprinkle with chopped fresh parsley and serve.  

Chakalaka - delicious as accompaniment to bbq or pap
thanks to Kathy Voormolen

1/2 cabbage head
3 medium carrots, grated
2-3 chillies (depending on taste)
Chopped tomatoes, about 2
1 Green Pepper chopped
2 tblspns oil
1 can baked beans (optional-include if used as a side dish)
Salt to taste
1 Onions, finely chopped
1 clove Garlic

Fry onions, garlic and peppers
Cook further with cabbage and carrots until limp
Add rest of ingredients and boil for about 10 minutes.

Peanut Sauce
from: all over Africa cooking method: boiling-simmering
Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan Africa. This sauce can be served with any grilled chicken, meat, or fish, or with boiled Plantains, Yam, sweet potatoes or Rice. This sauce can also be served as a soup. See also: Groundnut Stew, Peanut Soup, and Chicken in Peanut-Tomato Sauce.

What you need
two spoonfuls of oil
one-half small onion, finely minced
one cup roasted, shelled, skinned, mashed peanuts (or one cup peanut butter)
two cups water (or chicken broth or chicken stock)
salt, cayenne pepper or red pepper (to taste)
fresh hot chile pepper, finely minced (optional)

What you do
Heat oil in skillet. Fry onions and optional fresh pepper in oil, until soft, and set aside.

Combine peanuts (or peanut butter), water, salt, and spices in sauce pan. Stir until smooth and simmer over low heat for ten to fifteen minutes. Add onions and hot pepper. Stir and simmer until completely heated.

Serve over grilled chicken, meat, or fish, or with Rice. Can also be served as soup.

Simple Peanut Sauce

The simplest Peanut Sauce recipe, common in the Congo region, is made with just three ingredients -- roasted peanuts, salt, and water. Roast shelled peanuts on the stovetop or in the oven, making sure to stir and turn them frequently. Remove skins and any remaining shells. Grind or crush the peanuts into a paste. Pour the paste into boiling water. (Start with two parts peanut paste to one part water.) Stir and simmer it into a smooth sauce, adding water if necessary. Add salt to taste.

Peri-Peri Marinade
 
The words Pili-Pili, Piri-Piri, and Peri-Peri all are used to refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot marinade can be used on any meat you grill or broil: chicken, beef, fish, seafood, etc. In Africa, spicy meatbrochettes are often-seen street food.

two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)

Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.

Tomato Sauce
from: Central Africa cooking method: pan frying
In Central Africa, most every small shop, in the city or the village, sells canned tomato paste. This African Tomato Sauce is served with grilled fish, meat, or chicken, and with boiled Rice, Plantains, Baton de Manioc, and Yams.

a few spoonfuls of oil for frying (palm oil is most authentic)
two onions, finely chopped
one small can of tomato paste
two or three tomatoes, chopped and mashed
bay leaf
grated nutmeg (to taste)
salt, black pepper, red or cayenne pepper (to taste)

Heat oil in a frying pan. Fry onions for a few minutes. Stir in all other ingredients. Add water as necessary to make a smooth sauce. Season to taste. Stir. Bring to a slow boil, reduce heat, simmer for ten minutes.

Serve with grilled or roasted chicken, fish, or meat, or boiled Cassava (manioc) tubers, Plantains or Yams.
A few okra or a small eggplant (aubergine) could also be included in this sauce. Minced garlic might also be added.