KFB Foodie Talk: How to make Jolombo Sauce – For Barbecues, Grills & Fries


For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature –  is basically for ladies and ‘guys’ that are interested in learning how to cook better  ;).’

 Sometimes meat or fish needs to be jazzed up a bit to reach it’s full
potential in taste and flavor. To achieve that, the Jolombo sauce comes
in handy. It’s perfect for grills, fries and barbecues. 
To give you a
clue on how the proteins turn out once rubbed with this, it usually
gives meat or fish a spicy, nutty taste. All you need is to rub this all
over whatever you’re cooking and you’re good to go.

How To Make Jolombo Sauce For Barbecues, Grills & Fries 

• Prep Time: 5 minutes
• Cook Time:20 minutes
• Total Time: 25 minutes
• Makes:       1 small jar
• 1 medium sized red onions
• 7 garlic cloves 
• 10 medium sized fresh red scotch bonnet 
• 4 red bell peppers 
• 20 green hanabero pepper 
• 1 cup vegetable oil
• 3 medium sized calabash nutmeg “ehuru” – (roast & blend to powdered form)
• 1 tsp. salt
• juice of 1 lime
Step 1:
Peel the skin of the onion and garlic cloves, rinse and set aside.
Remove the seeds from the bell peppers, remove the stems from the
chilies and scotch bonnet peppers, rinse everything and set aside. Click here to learn how to roast pepper. 
Step 2: Place
the peppers,onion and garlic on a grilling tray and grill for about
20-25 minutes on both sides until the skins are charred and completely
Step 3:
Place the roasted peppers into a blender or food processor and pulse
the blender to break up large particles. blend everything together till
smooth. Add the salt, lime juice, ehuru powder into the mix and blend
Step 4: Pour
the blend into sterilized jars and top with vegetable oil. You could
sterilize the jars locally by boiling them for a few minutes. Keep
refrigerated for up to 1 week. If you intend storing for a longer
period, pour the blend into freezing bags and freeze.


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