Bryant Terry
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Spicy Mustard-Greens Sauce
Try pairing this sauce with some grilled corn on the cob, or use it as a wonderful spicy condiment for other dishes. I also use it to season couscous and grains by incorporating a few tablespoons before adding water to cook.
Smoky Pili Pili Sauce
African bird’s-eye chilies have grown wild for centuries in Malawi, South Africa, Ghana, Nigeria, Zimbabwe, and Mozambique. They are the main ingredient in this sauce, which is popular throughout Africa. If you can’t find bird’s-eye chilies, you can substitute another pepper, like serrano, which will be milder, or a habanero, which will be hotter. Drizzle this hot sauce over fritters or any other main dish.
Pomegranate-Peach Barbecue Sauce
Although this version is a bit thicker than a typical barbecue sauce from my hometown of Memphis, the important characteristics are all here: It’s tomato based, tangy, and sweet from rich pomegranate molasses and fresh peaches. Enjoy this sauce over grilled or roasted vegetables, or add it to beans or black-eyed peas for a new take on baked beans.
Blackened Seasoning
Blackening is a Cajun technique in which food is coated with a medley of spices and cooked over high heat, usually in a cast-iron skillet or on a grill. To give your food big, complex flavors, toast whole spices, then pulverize them in a mortar or spice grinder. This blackened seasoning pairs well with vegetables like the grilled okra seen here.
Old Flavors, New Soul: 4 Vegan Recipes From Bryant Terry
With a few homemade seasonings and sauces, you can transform a simple summer cookout into an exploration of African, Caribbean, and Southern cuisines.