Judith Ritter, one of our correspondents, tasted Madagascar Sauce Dynamite when she visited LExotic, a Madagascar-style restaurant in montreal, Québec. She obtained the recipe for this typical sauce that spices up most of Madagascars dishes. It keeps for up to a year in the refrigerator.
12 bird peppers (chiltepíns or piquins), crushed
3 tablespoons freshly ground ginger
3 tablespoons freshly minced garlic
1 medium onion, diced
¼ cup tomato paste
1 cup white wine vinegar
2 teaspoons salt
1 cup water
1 tablespoon freshly chopped thyme
Mix all ingredients together in a pan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat, cool, purée in a blender, and place the sauce in a small jar.
Makes 2 cups.
country : Madagascar
course : sauce
source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock