SENEGALESE ONIONS
A disclaimer: I am not Senegalese, and I have never (sadly) been to Senegal. Furthermore, I've only eaten Senegalese food half a dozen times. At each of these Senegalese restaurants, we were served a sort-of side dish/sauce/relish made of mustardy onions. It was such a perfect complement to grilled chicken, roasted lamb, etc. We loved it! I have reviewed dozens of Senegalese & West African recipes to re-create the flavor, and I have culled ideas from many of them. In restaurants, this sauce has always been semi-spicy, but it never been as spicy as some of the recipes suggested (ie, two+ scotch bonnets). This recipe is my to-date best attempt (as of 2/9/18). This is a non-spicy option - as I generally cook for a range of lovable but wimpy people.
Provided by Caromcg
Categories Vegetable
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a sauce pan.
- Bring to a low boil.
- Stir, making sure that onions on the bottom do not over-cook or stick.
- Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
- Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
- Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
- Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping) and serve on top of meat, chicken, shrimp, etc.
- Store the sauce/relish in the fridge; it last for several weeks.
Nutrition Facts : Calories 288.7, Fat 28, SaturatedFat 3.6, Sodium 329.2, Carbohydrate 9.7, Fiber 2, Sugar 3.8, Protein 1.7
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Sindiswa Marake
[email protected]This recipe looks too complicated for me. I'm not much of a cook.
Casey Thomas
[email protected]I'm not sure if I'm brave enough to try this recipe. I'm not a big fan of spicy food.
Walid Husen
[email protected]I can't wait to try these onions. They look so delicious.
Tim Quilizapa
[email protected]These onions are the perfect addition to my next barbecue.
Sinta Nurhayati
[email protected]I'm so glad I found this recipe. It's a great way to add some African flavor to my meals.
Liaqat Ali khan
[email protected]I've made these onions several times now, and they're always a hit. They're so easy to make, and they're always delicious.
Sibusiso Mhlobo
[email protected]These onions are a great way to get your kids to eat their vegetables. My kids love them!
Julie Goonwanth
[email protected]I love the way these onions look on a plate. They're so colorful and inviting.
Arunesh Chandana
[email protected]These onions are a great addition to any party platter. They're always a hit with my guests.
Mubeen ansari Mubeen ansari
[email protected]I'm not a huge fan of onions, but I really enjoyed these. The tamarind and bissap really mellowed out the onion flavor.
Baka Comedy House
[email protected]These onions are a great way to use up leftover onions. I always have a few extra onions lying around, and this is a great way to use them up.
Tik Toker
[email protected]I wasn't sure what to expect with this recipe, but I'm so glad I tried it. The onions came out perfectly caramelized and flavorful.
Nina Ngubane
[email protected]These onions are a great way to add some extra flavor to your favorite dishes. I've been adding them to my salads, sandwiches, and even my eggs.
Md Kabir Hossain
[email protected]I love the combination of sweet and sour in this dish. It's the perfect balance of flavors.
Choco Rex
[email protected]These onions are so easy to make, and they're the perfect side dish for any meal.
Bearnite
[email protected]I've never had Senegalese onions before, but I'm definitely a fan now. The tamarind and bissap give them such a unique and delicious flavor.
Najma Bagum
[email protected]These onions were a hit at my last party! Everyone raved about their unique flavor and caramelized texture.