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Revisited for Christmas Dinners: Nigerian Gin Pepper Sauce & A June Plum Condiment

by on December 29, 2013
 

In 6 weeks, we’ve gone from clear to red.

The colour of hot and spicy.

Nigerian Roasted Suya-spiced Butternut Squash

Off to the left and in focus: June Plum sauce

I like.

I like everything about the sauce.

Nigerian Gin Pepper Sauce

L: Clear gin; R: Gin Pepper Sauce

The discovery.

The brewing.

Nigerian Gin Pepper Sauce

And the resulting flavours.

Nigerian Roasted Suya-spiced Butternut Squash

Hot! Hot!! Hot!!!

I’ve done the unthinkable – tasted the liquid fire.

But first. From the very beginning.

When you open up the bottle, you ‘smell’ it – scent it almost, a flowery, distinctly pepper scent.

Then the taste test.

First up you get the gin. Clear. As crystal. Cold. Slightly bitter.

Then you get the heat. That spreads like a slow-burning fire. Creeping up and around on your tongue. And it lingers. With some pleasantness, if you like red. Hot. Chilies. Which I do.

I tasted it and I survived.

Nigerian Gin Peppers

And then I began thinking of applications, and figured its distilled character would work well in a condiment of sorts. In this case, combined with June Plums, determined as I am to cook with my fruit, not just reserve them for out-of-hand- nibbling.

It’s a simple affair.

Nigerian Gin Pepper Sauce

Everything goes in one pot: June plum flesh, tablespoonfuls of gin pepper sauce, sugar, salt, heat.

And the rest is history.

Served with some Suya Chicken, it brought a nice, slightly hot sauce to the table.

Nigerian Gin Pepper Sauce

June Plum & Gin Pepper Sauce

Ingredients

1 cup pulp of June plums
3 tablespoons gin pepper sauce
3 tablespoons of sugar
1 teaspoon vanilla extract
Pinch of Salt

Directions

Combine all ingredients in a small pan

June Plum sauce with Nigerian Gin Pepper Sauce

Including the pepper sauce 🙂

June Plum sauce with Nigerian Gin Pepper Sauce

Cook on medium heat.

June Plum sauce with Nigerian Gin Pepper Sauce

Till the sauce reduces a bit, about 10 minutes.

June Plum sauce with Nigerian Gin Pepper Sauce

Adjust seasoning to your taste.

Once ready, take off the heat, allow cool and refrigerate.

June Plum sauce with Nigerian Gin Pepper Sauce

Serve with meats, fish and anything of your liking!

Nigerian Jollof Stickrice

Centre: June Plum sauce; Front – Kumquat Salad; L – Lime Pickled Onions; Back – Apple, Cucumber & Green Pepper Salad