Michael W. Twitty is a food writer, independent scholar, culinary historian , and historical interpreter personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South. Michael is a Judaic studies teacher from the Washington D.C. Metropolitan area and his interests include food culture, food history, Jewish cultural issues, African American history and cultu ral politics. Afroculinaria will highlight and address food’s critical role in the development and definition of African American civilization and the politics of consumption and cultural ownership that surround it.
Blog: Afroculinaria - afroculinaria.com
Twitter: @Koshersoul
Instagram:@thecookinggene
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APPLE BARBECUE SAUCE
For chicken or salmon or sliced pot roast or lamb, brisket or spicy roasted vegetables…
Ingredients:
1/2 cup of chopped Vidalia onion or any sweet onion
1/4 cup of minced celery
1/4 cup of minced carrot
1 tablespoon of minced garlic
1 teaspoon of crushed minced ginger.
1 teaspoon of kosher or sea salt
2 tablespoons of the pareve oil
3/4 cup of tomato paste
1/2 cup of apple juice or apple cider
1/2 cup of grated Granny Smith or Honeycrisp apple or 1/2 cup of applesauce (unpretty apples are great for this!)
1/2 cup of apple butter
1/2 cup of apple cider vinegar
1/4 cup of low sodium soy sauce
1/4 cup of brown mustard
1/2 cup of light brown sugar
1 teaspoon of kitchen pepper (see my book)
1 teaspoon of sweet paprika
1 teaspoon of small coarse Black pepper
1 teaspoon of seasoned salt of your choice
Sauté onion, minced celery, minced carrot, minced garlic, crushed minced ginger, kosher or sea salt, pareve oil together in a large saucepan over medium-low heat until onion and celery are translucent. Be attentive! Don’t let it burn.
Mix together cup of tomato paste and apple juice or cider then add to saucepan
Add grated apple or applesauce, apple butter, apple cider vinegar, low sodium soy sauce, brwn mustard, light brown sugar, pepper, sweet paprika, black pepper, seasoned salt to saucepan.
Stir and stir and bring to a quick boil. Please lower heat and cover. Stir every 5 minutes for 45 minutes.
Adjust to taste.
You can find this recipe on Michael’s blog here.