KFB Foodie Talk: How to make Jolombo Sauce - For Barbecues, Grills & Fries

For our newbies, the KFB foodie talk column - handled by Dobby of Dobbysignature -  is basically for ladies and 'guys' that are interested in learning how to cook better  ;).'
 Sometimes meat or fish needs to be jazzed up a bit to reach it's full potential in taste and flavor. To achieve that, the Jolombo sauce comes in handy. It's perfect for grills, fries and barbecues. 
To give you a clue on how the proteins turn out once rubbed with this, it usually gives meat or fish a spicy, nutty taste. All you need is to rub this all over whatever you're cooking and you're good to go.
How To Make Jolombo Sauce For Barbecues, Grills & Fries 
• Prep Time: 5 minutes
• Cook Time:20 minutes
• Total Time: 25 minutes
• Makes:       1 small jar

• 1 medium sized red onions
• 7 garlic cloves 
• 10 medium sized fresh red scotch bonnet 
• 4 red bell peppers 
• 20 green hanabero pepper 
• 1 cup vegetable oil
• 3 medium sized calabash nutmeg "ehuru" - (roast & blend to powdered form)
• 1 tsp. salt
• juice of 1 lime

Step 1: Peel the skin of the onion and garlic cloves, rinse and set aside. Remove the seeds from the bell peppers, remove the stems from the chilies and scotch bonnet peppers, rinse everything and set aside. Click here to learn how to roast pepper. 

Step 2: Place the peppers,onion and garlic on a grilling tray and grill for about 20-25 minutes on both sides until the skins are charred and completely wrinkled.

Step 3: Place the roasted peppers into a blender or food processor and pulse the blender to break up large particles. blend everything together till smooth. Add the salt, lime juice, ehuru powder into the mix and blend together. 

Step 4: Pour the blend into sterilized jars and top with vegetable oil. You could sterilize the jars locally by boiling them for a few minutes. Keep refrigerated for up to 1 week. If you intend storing for a longer period, pour the blend into freezing bags and freeze.


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