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Food Fare: Middle Eastern RecipesShigni

Somali hot sauce

Combine all the ingredients in a blender; process on high speed for about four minutes or until smooth. Store unused portions in the refrigerator; mixture will keep for a few days.

 

*Tamarind Pulp: Using dried tamarind, reconstitute in hot water; soak for about fifteen minutes. Push through sieve to remove stringy particles and seeds. Use the pulp and its water soak in recipe.

 

Suggestions: Serve Shigni slightly chilled with rice or spaghetti, or use as a dip for chips and crackers.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 


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