Botswana-style Anchovy Sauce

Ingredients

In this Botswana adaptation, we incorporate traditional Botswana spices and flavors to enhance the original Italian recipe. The addition of local spices adds a unique twist to the sauce, giving it a distinct Botswana flavor profile. We alse have the original recipe for Salsa di acciughe piemontese, so you can check it out.

• 1 cup (240ml) anchovy fillets, mashed 1 cup (240ml) anchovy fillets, mashed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 10g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   In a small bowl, combine the mashed anchovy fillets with the ground coriander, paprika, cayenne pepper, cinnamon, and cloves.
4. 4.
   Add the anchovy spice mixture to the pan and cook for 2-3 minutes, stirring constantly.
5. 5.
   Stir in the tomato paste and cook for another minute.
6. 6.
   Gradually add the broth to the pan, stirring continuously to combine all the ingredients.
7. 7.
   Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it thickens to your desired consistency.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the sauce cool slightly before serving.

Treat your ingredients with care...

• Anchovy fillets — Make sure to mash the anchovy fillets well to incorporate their flavor throughout the sauce.

Tips & Tricks

• For a spicier sauce, increase the amount of cayenne pepper.
• Adjust the thickness of the sauce by simmering for a shorter or longer time.
• Serve the sauce warm or at room temperature for the best flavor.

Serving advice

Serve the Botswana-style Anchovy Sauce as a condiment alongside grilled meats, roasted vegetables, or as a dipping sauce for bread.

Presentation advice

Garnish the sauce with a sprinkle of fresh chopped parsley or cilantro for a pop of color.