Here in South Africa, the Afrikaans word for barbecue is braai. This
recipe is expensive but very tasty, and it freezes well. It's delicious
with any braaied meat and if you're feeling adventurous, it's good with
braaied Polenta ( porridge or mielie pap) or spooned over fried eggs for
breakfast.
Ingredients:
2 large onions
2 cloves garlic
50ml oil
1 can (410g) tomato purée
1 packet oxtail soup powder
500ml boiling water
1 bottle (470g) fruit chutney
30ml white sugar
A few drops Tabasco sauce
Instructions:
Peel and chop the onions finely. Peel and bruise the garlic. Sauté the
onions and the garlic in the oil. Mix the tomato purée and the soup powder
and stir it into the onion mixture. Stir in the boiling water. Stir and
heat the mixture to boiling point. Add the chutney, sugar and Tabasco
sauce and bring to the boil.
Makes about 1.5 litres of sauce.
