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Thursday, September 8, 2016

YajiChurri - Product Review

This is a long overdue post, the stresses of work takes a toll at times.


Acquainted with Yajichurri in Belize

Have you heard of YajiChurri , well if you have not this should get you acquainted.

So I have been following Dooneyskitchen for a while now and came across this sauce she makes

which had her "Tribers" ranting and raving. So I was waiting for the opportune time to grab me a few

bottles to try it out.

The task of getting it was indeed gonna be herculean, as there were no Angel carriers to Ghana yet,

but I had a lucky break that was gonna be my only way of getting my hands on this sauce that has

been making so many rounds on social media.

To be honest this Yajichurri had to travel a long way, From Dooneyskitchen to my friend in London

then all the way to Texas then to Belize before uniting with me and travelling from Belize to DC then

Baltimore.

As soon as I received it in Belize I rushed to taste it. First spoonful, a spicy yet sweet taste and

lingering of suya pepper,onions and herbs. Yes Suya/Tankwa, mind you I did not know at that point

that Yaji was Suya spice ohhh.

It had some traces of blendeded herbs , maybe parsley and oregano inside and then it clicked could

this possibly be a blend of Suya and Chimichurri sauce but only Dooneyskitchen  will know the

secret.

Back in Baltimore I was ready to experiment this on everything that I had planned to cook.

I started of using it with chicken. Seasoned it solely with the Yajichurri sauce adding a little salt to

taste ad marinading it overnight



The outcome was not bad, but in my opinion I felt it needed something extra so I was gonna tweak it

around on my next batch of chicken where I added a little extra Suya pepper from my special spice

source in Ghana and Paprika and some other seasonings.

Results - Perfection

Experimented on Some Steak too



Next phase was to incorporate it with my Ghana Jollof, followed my usual recipe check blog link here .

and Youtube videos - here

I added a few spoonfuls of Yajichurri to it.

Outcome, the Jollof was a tad spicier than usual with a more darker yellow hue to it. Suya pepper does that, it gives it that yellow hue.

I enjoyed the new added flavor profile to the Jollof though.


Kelewele, had to add some yajichurri to my kelewele seasoning for Shege reasons.
not bad at all.

Kelewele with Yajichurri and peanut butter 

The penultimate was to try it on Fish , since Yajichurri is a fish seasoning primarily.

Snapper was my choice of protein.



After cleaning my fish and coating it with Yajichuri sauce solely and marinading it for a few hours,
 



 I popped it in the oven grill.

The fish turned out amazing. The flavor of the Yajichurri took well to the fish and everyone enjoyed it.
Yajichurri Ghana Jollof with Oven grilled Snapper and kelewle

In conclusion Yajicuri is a good sauce at a tolerable price for the volume and number of times you

can use,till it finishes.

In my preference not a standalone for my palette, I would tweak it here and

there based on what am preparing.

Kudos to Dooneyskitchen for creating this African inspired sauce- Follow her on Instagram - @dooneyskitchen and support African businesses.