Antillean Barbecue Sauce is a traditional Anguillan recipe for a classic barbecue sauce made from a ketchup and mango chutney base with chillies, tomatoes, onions, soy sauce and herbs. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Anguillan Barbecue Sauce.
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This is a basic barbecue sauce as prepared on the island of Anguilla. The recipe seems foundational to many barbecue sauces found across the Caribbean so I'm presenting it here as a base recipe to which you can make your own amendments and variations.
Note that most commercial curry powders on Anguilla tend to be Madras-style, sometimes with a little allspice added. I tend to use medium Madras with a pinch of ground allspice mixed in. To make your own, use this recipe for Madras curry powder and blend in 1/4 tsp ground allspice.
Ingredients:
1 tbsp olive oil
1 garlic clove, chopped
1 medium onion, chopped
1 green or red bell pepper, chopped
1/2 red habanero, very finely chopped
3 medium tomatoes, blanched, peeled and chopped
3 tbsp brown sugar
1 tsp fennel seeds, crushed
1 tsp ground allspice
1 tbsp medium Madras curry powder
1 tsp smoked paprika
60ml dark beer (a good stout is best)
200ml tomato ketchup (see this tomato ketchup for home-made)
2 tbsp mango chutney
1 tsp thyme
4 tbsp pepper sauce (Scotch bonnet or habanero hot sauce)
Method:
Fry the onion and garlic in olive oil with the chilli, bell pepper, fennel seeds, allspice, curry powder, smoked paprika and sugar for about 3 minutes. Add the tomatoes and continue cooking for 5 minutes.
Now stir in the dark beer, tomato ketchup and mango chutney. Bring to a simmer and cook for 5 minutes before adding the thyme and hot pepper sauce. Stir well to combine, bring back to a boil and cook for a few minutes more.
Take off the heat and allow to cool.
Use as a dip or as a marinade or coating for spare ribs, chops, chicken or sausages.
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