Chutneys / Jams / Pickles
Each autumn back home in Iceland the Icelandic women (mostly women) go absolutely nuts in jam making. They make jam out of everything. There are not many things to be harvested in the harsh Icelandic climate but you can still find an abundance of blueberries, bilberries and redcurrant. There are not many more berries to pick I'm afraid. The women (again, mostly women) make jellies, jams, tarts, pies, juices and more to use throughout winter. That was how it was done in the old days and it's still the way it's done today. They also harvest rhubarb and make rhubarb jam, compotes and pies. Every family has its own recipe. Usually a traditional jam recipe calls for 1 part sugar against 1 part berries or rhubarb. That is an absolutely crazy amount of sugar. I use dates or apples and agave nectar instead of the white sugar. The jams may not last as long as the traditional ones but they sure are healthy and delicious.
Abdalla Hamisi's Barbecue Sauce
In 2006 we were on one of our trips to Kenya as tour guides and we stayed in private cottages run by friends, down by Diani beach, Mombasa.
Coconut and Garlic Chutney from Tanzania
Well his recipe is tsort of not FROM Tanzania because this was served in an Indian restaurant IN Tanzania.
Coriander and Pear Salsa
This is a lovely side dish which goes well with all kinds of dishes such as spicy Indian curries and Thai food.
Date Jam
I use this jam for everything...as a layer when making cakes, on my toast, with hummus, on oatmeal biscuits, in my yoghurt and on waffles. It just goes with everything and is so easy to make.
Grilled Pepper and Olive Relish
This is a delightful little salad/relish, perfect as a sandwich topping or as relish with grilled food. It is a nice alternative to the usual salad.
Mango Chutney
I love mango chutney but the ones you buy from your local supermarket are very often packed with additives, sugar and rubbish. I would never eat such a thing.
Rhubarb Jam
I love rhubarb jam, I use it on waffles, on yoghurt, on toast and wherever I can because it is very, very good for you.
Spicy Blueberry Jam
This is more of a thick sauce than a jam as I don't use gelatin or other thickening agents. You can make it thicker by using pectin.
