Ozo's on-the-spot pantry sauce

    15 min

    I had just finished making myself and my family some falafels and I intended on having it with some toasted pitta bread - when I suddenly remembered that I needed to make a sauce to go with our dinner. So I looked through my cupboards and I somehow created this amazingly sweet, spicy, sour, salty and absolutely delicious dipping sauce.


    Essex, England, UK
    1 person made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 stock cube, any kind
    • 200 ml boiling water
    • 1 tablespoon chilli paste with soya bean oil
    • 1/4 teaspoon mild curry powder
    • 1 to 2 pinches paprika, to taste
    • 1/4 teaspoon hot paprika powder
    • 1/2 teaspoon golden syrup or honey
    • 1/2 teaspoon lemon juice

    Cook:15min  ›  Ready in:15min 

    1. Add the oil to a hot frying pan (making sure the frying pan is on high heat) and while the oil is heating up, add 1 stock cube to a cup or measuring jug and pour the boiled water into the cup and stir the mixture until dissolved fully.
    2. Carefully, add the stock cube mixture to the hot oil, quickly so as to prevent the oil from jumping at you.
    3. Add the chilli paste, curry powder, paprika and hot paprika, to the frying pan and give it a stir. Taste the sauce and adjust the seasonings if necessary.
    4. After allowing the sauce to simmer rapidly, on a high heat, for 1 to 2 minutes, add golden syrup/honey and the lemon juice. Taste the sauce at this stage, to make sure that all the different flavours are well balanced and are not overpowering each other.
    5. Continue simmering rapidly on a high heat, uncovered, so that the water in the sauce will begin to evaporate, so the sauce will thicken to the consistency of vegetable oil at room temperature. Leave the sauce to simmer, making sure that you are watching it and stirring the sauce often so that it doesn't burn, for 2 to 3 minutes.
    6. When the sauce has visibly thickened, it is ready to serve.

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