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