This recipe is taken from the idea that not all BBQ folk grill meat. In fact roasted veggies as a main or a side dish is always great too! Either way this sauce or dry rub can be used for whatever dish you want to make.
We highly recommend this sauce called "Berbere Paste" because it is also a dry rub too. It come from Ethiopian dishes and the flavor gets stronger as it sits which is perfect while you are grilling! You can also adjust the flavors according to your taste buds.
- Heat 2 tablespoons of avocado oil in a pan on medium heat
- Add 1 teaspoon of coriander, 1/2 tsp nigells and 1/4 tspfenugreek seeds and cook for about 5 mins
- Next add chopped 1/2 fine onion, 10 cloves of finely chopped garlic, 1 knob of peeled chopped ginger and cook for about 15 mins
- Next add in 1/2 tsp of each cinnamon, cloves, all spice, chili powder, paprika, cayenne, stir and continue coooking - add a sprinkle of pepper and salt and 2 tablespons of New Mexico chili powder cook for another 5 mins
- Transfer cooked mix to a blender - Add 4 fresh basil leaves and blend with 1/2 cup of water until it becomes a smooth paste
Dry rub:
- 2.5 tsps of paprika
- 1 tsp of coriander
- 1/2 tsp of ground cumin new Mexico chili powder or sweet paprika
- 1/4 teaspoon of fenugreek seed powder or ground mustard
- 1/4 tsp ground cardamom
- Generous amont of ground ginger, garlic each cinnamon, cloves, all spice, chili powder and cayenne
- Combine in an air tight container for up to 3 months and sprinkle on meat over night
Author
Sarah Eno
Sarah Eno is passionate about supporting healthy lifestyle and mindset change. She graduated in Functional Nutrition in 2016. She has supported hundreds of individuals to a health-promoting lifestyle and believes that everyone has the opportunity to experience health. Sarah is a wife and mom of 3 boys. She loves cross-country skiing, yoga, her Peloton, and does fashion runway part-time.
