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On the Menu With Renowned Kenyan Rugby Player, Dennis Ombachi

written by Yummy Team 17th October 2018

As a professional rugby player, Dennis Ombachi has travelled the world and been exposed to a range of cultures and foreign cuisine that in turn inspired him to start experimenting in the kitchen. He now runs his cleverly titled blog “We Men Should Cook,” where he shares his love of cooking with easy step by step guides to each dish.

This month we’re all about his indulgent homemade sauces. “Despite the convenience of store bought sauces, nothing beats a homemade sauce. Not only are they healthier since you know what has actually gone into them but you also get a sense of unmatched fulfillment and joy because you’re using your own creation,” he says.

Tree Tomato Barbeque Sauce

This sauce is one of those kitchen experiments that turned out way better than my expectations.

Prep Time: 8 minutes

Ready in: 20 minutes

Ingredients

  • 500g tree tomato fruit
  • 1/2 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1tbsp lime juice
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1tsp worcestershire sauce
  • 1tsp chilli flakes
  • 1/4tsp black pepper
  • 1/4tsp salt

Directions

  1. Separate the fleshy insides of the tamarillos from the skin.Blend until smooth and consistent.pass it through a strainer to separate the seeds and fiber from the juice.You should be left with 1 cup of tree tomato juice.
  2. Combine all the ingredients in a sauce pan and bring to a quick boil.Turn the heat to a low and let it simmer for 10 minutes.
  3. Bottle in in sterilized containers and store in your refrigerator.

Habanero Sweet Chilli Sauce

For all the chilli heads, this sauce is incredibly versatile. Use as a marinade dip or glaze.

Prep Time: 5 minutes

Ready In: 25 minutes

Ingredients

  • 200grams habanero chilli peppers
  • 5 garlic cloves
  • 1 teaspoon ginger
  • 500ml honey
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt
  • Juice of one lime

Directions

  1. Start off be coring and de-seeding your habaneros.The seeds and the core carry most of the heat and by only using the flesh you are left behind with just the right amount of heat and floral flavors from the chilies.
  2. In a blender,add in your chopped chilli peppers, garlic, ginger and salt.Blitz to a smooth and consistent liquid.
  3. Strain the vinegar pepper liquid in a sauce pan, add the honey & lime juice, bring it to a boil then simmer for 15 minutes to thicken.
  4. Bottle in an airtight container and store in your refrigerator for up to 4 months.

Honey Mustard Barbeque Sauce

This sauce has the perfect balance of sweetness, tang, heat and spice.

Prep Time: 5 minutes

Ready In: 25 minutes

Ingredients

  • 2 1/2 cups yellow mustard
  • 1/2 cup ketchup
  • 1 cup apple cider vinegar
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chilli flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon lime juice

Directions

  1. Mix in all the ingredients in a small sauce pan and bring to a quick boil while staring to ensure everything is nice and combined.
  2. Turn the heat low to a simmer and let it simmer for about 10 minutes.
  3. Taste and adjust for seasoning before taking it off the heat.
  4. Store in an airtight jar in your refrigerator for 5 to 6 weeks.

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