Tribal customs dictate that the berbere is served over warm, fresh raw meat called kifto. But there’s no way we’re going to serve raw meat in a barbecue book, so we grill the kifto! This is also an excellent treatment for chicken wings on the grill.
Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce. One recipe we ran across called for over a cup of powdered cayenne! It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment. Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm. This sauce will keep for a couple of month under refrigeration. Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews. Extremely Hot!
Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the Internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.
The Galley del Mar in Ridgeland, Mississippi, is an "upscale resort-area restaurant for fine, casual dining," according to owners Wayne Craft and Larry McCandless. Its specialty is spicy seafood dishes prepared by a collaboration of their cooking staff supervised by Lloyd Kent, but occasionally they drift off into the area of chili con carne. Note: This recipe requires advance preparation.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.