Chadian Mojo de Ajo

Ingredients

Chadian Mojo de Ajo differs from the original Mexican version in terms of the spices and ingredients used. While the Mexican version typically includes lime juice and Mexican oregano, the Chadian adaptation incorporates local spices such as African bird's eye chili and Chadian oregano. Additionally, the Chadian version may use different types of oil, such as peanut oil or palm oil, to add a distinct flavor. We alse have the original recipe for Mojo de ajo, so you can check it out.

• 1 cup (235ml) peanut oil 1 cup (235ml) peanut oil
• 1 head of garlic, cloves peeled and minced 1 head of garlic, cloves peeled and minced
• 2 African bird's eye chilies, finely chopped 2 African bird's eye chilies, finely chopped
• 1 teaspoon Chadian oregano 1 teaspoon Chadian oregano
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 0g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Heat the peanut oil in a pan over medium heat.
2. 2.
   Add the minced garlic and chopped chilies to the pan and sauté until fragrant and golden brown.
3. 3.
   Stir in the Chadian oregano, ground black pepper, and salt. Cook for an additional minute.
4. 4.
   Remove the pan from heat and let the sauce cool to room temperature.
5. 5.
   Transfer the sauce to a sterilized jar and store in the refrigerator for up to two weeks.

Treat your ingredients with care...

• Peanut oil — Make sure to use a high-quality peanut oil for the best flavor and results.
• African bird's eye chilies — Adjust the amount of chilies according to your spice preference. Be cautious as they can be very hot.

Tips & Tricks

• For a milder version, remove the seeds from the African bird's eye chilies.
• Use the Chadian Mojo de Ajo as a marinade for grilled meats or vegetables.
• Drizzle the sauce over roasted potatoes or steamed vegetables for an extra burst of flavor.
• Add a spoonful of the sauce to soups or stews to enhance their taste.
• Experiment with different types of oil, such as palm oil, for a unique flavor profile.

Serving advice

Serve the Chadian Mojo de Ajo as a dipping sauce for bread or as a condiment alongside grilled meats or roasted vegetables. It can also be used as a flavorful topping for tacos or sandwiches.

Presentation advice

Transfer the Chadian Mojo de Ajo to a small serving bowl and garnish with a sprinkle of Chadian oregano or a few slices of fresh chili for an attractive presentation.