Title: Lesotho Beetroot, Orange And Pumpkin Sambal
Categories: African, Vegetables, Condiments
Yield: 2 quarts
800 g Cooked beetroot, peeled and
Diced
1 Cinnamon stick
450 g Pumpkin, peeled and finely
Grated
Finely-grated zest of
2 Oranges
1 tb Mustard powder
600 ml Malt (or red wine) vinegar
220 g Granulated sugar
1/2 ts Cayenne pepper
1 tb Curry powder
Like surrounding South Africa, Malay influences are quite strong
in Lesothan cuisine with spicy curries and chutneys.
Combine all the ingredients in a large pan and bring to a boil.
Reduce to a simmer, cover and cook for 30 minutes, stirring
occasionally. Allow to cool a little then spoon into sterilized jars
and seal. Allow to mature for at least 3 weeks before using. Store
in a cool, dry, place.
From: Lesotho Section Of World Cuisine
At: www.healthy-life.narod.ru
