Nouméa Sauce au Chien is a traditional New Caledonian recipe for a classic dark sauce of carrots, chillies, fruit, onions vinegar, soy sauce and fruit that is used as both a condiment and a marinade. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Nouméa Sauce au Chien.
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Sauce au chien (dog sauce) is a chopped chilli sauce from the French Antilles in the Caribbean. The idea seems to have been brought to new Caledonia, but the execution is quite different. This is still a great condiment, however. It's a commercial sauce in New Caledonia (Nouméa is the capital), but this is a home-made version. It's great as a topping to burgers or as an accompaniment to grilled or barbecued venison. It's also thinned with the addition of water and used as a marinade for venison or fish.
Ingredients:
250g carrots, finely chopped
6 finger chillies, minced
1kg onions, chopped
1kg unripe mango, chopped (no need to peel)
250ml olive oil
500ml orange juice
250ml soy sauce
One piece of preserved lemon
500g prunes
20g ground ginger
50g garlic
115ml balsamic vinegar
250ml white vinegar
200g tomato purée
8 cloves
2 Kaffir lime leaves
Honey to taste (minimum 3 tbsp recommend 6 tbsp)
Salt and freshly-ground black pepper, to taste
Method:
Combine the carrots, finger chillies and onions in a large pot and cook in the olive oil over low heat until soft. You need to sweat the onions down slowly over about 15-20 minutes so don't rush this process.
At this point add in all the remaining ingredients, except for 100ml of the orange juice (reserve this for later).
Cook on a very low heat, stirring and watching it for another 15 minutes. Due to the honey and prunes, it can catch if the heat is too high, but on a low heat and stirring it works well.
After 15 mins turn off the heat and add the orange juice. Check and adjust seasoning the seasoning to taste then blitz with your hand blender until smooth. Pour into cleaned and sterilized jars then store in your refrigerator.
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