Tuesday, 24 February 2015

Mrs Muambas Sauces, Review and Recipe.

I'm sure you are aware by now that I love Caribbean food and this cuisine is featured heavily throughout my blog, Twitter, Instragram and Facebook page. I love to eat Caribbean food throughout the week, but realistically when time is seriously pressing on I can't always make authentic Caribbean dishes in a quick amount of time, so many traditional dishes I make are over the weekend. 
I'm a fan of using quick fixes (but not to often, I must add) and have used jars of sauces in other cuisines (and I'm sure many of you have also done this) to make Italian, Chinese and Mexican dishes. 
For some reason I never really thought of sourcing Caribbean sauces to make a quick and easy Caribbean meal, until now. I first discovered Mrs Muambas premium Caribbean sauces at The BBC Good Food Show Winter whilst looking through the show guide at home when unfortunately it was too late to purchase these sauces. I was therefore incredibly excited when I was sent a selection of Mrs Muambas sauces: Jerk sauce, Curry Sauce and BBQ sauce to sample and review. Each jar serves 3-4 people and contains authentic Caribbean flavours, is beneficial when you want a taste of the Caribbean whilst not in the Caribbean. Through theses sauces you can taste the Caribbean with each meal made. I'm pleased to share that you can now purchase these sauces online, so you do not have to wait to attend food shows to sample a little bit of sunshine on your plate. Each jar costs £3 from the website or £12.50 for a sample of 5 sauces.

Mrs Muambas sauces. 


Mrs Muambas Sauces.
I made a couple of dishes using these fabulous sauces. The first, the classic jerk chicken I lightly seasoned chicken legs with all purpose seasoning and poured a whole jar of luxurious jerk sauce and left to marinade overnight. The following day after I arrived after work,  I placed the marinaded jerk chicken in the oven for 1 hour on gas mark 6, turning over once. My initial impressions of my jerk chicken using this sauce was that the jerk chicken tasted delicious, heavenly and scrumptious. I savoured every bit of this chicken and ensured that the curried bananas that I served this with, was used to soak up all these glorious juices. I must say that jerk sauce was very spicy, just like traditional jerk chicken that is served in Jamaica.
Jerk Chicken.

Jerk Chicken.

I also used Mrs Muambas curry sauce to make a classic Caribbean chicken curry, which I served with rice and broccoli. I followed the same principle of seasoning as I did when using the jerk sauce; lightly seasoned chicken and allowed the curry sauce to do all the hard work. I found that using Mrs Muambas sauces, I did not require to heavily season the meat as the flavours in the jar are positively intense. 

Caribbean curry chicken. 

Caribbean curry chicken. 

Caribbean curry chicken. 
Would I recommend these premium Caribbean sauces? Of course! I hope that you are able to sample these delicious sauces, I for one will be stocking up at the next food show I visit where these sauces are selling so I can sample a sunshine sauce which is made with love.

The recipe for my jerk chicken was adapted on the link to Mrs Muamba's website .

Recipe for Calypso Rice and Curried Bananas, from Caribbean Cooking by Camilla de la Bedoyere.
Serves 4
2 tbsp vegetable oil.
1 medium onion, peeled and finely chopped.
1 garlic clove, peeled and crushed.
1 habanero chili, deseeded and finely chopped.
1 red pepper, deseeded and finely chopped.
225g basmati rice.
juice of 1 lime.
350 ml vegetable stock.
200g black-eyed beans, drained and rinsed.
2tbsp freshly chopped parsley.
salt and freshly ground pepper.

For the curried bananas
4 green bananas
2tbsp vegetable oil
2tsp mild curry paste
200ml coconut milk

Method
Heat the oil in a large frying pan and gently cook the onion for 10 minutes until soft. Add the garlic, chili and red pepper, and cook for 2-3 minutes.
Rinse the rice under cold running water, then add to the pan and stir. Pour in the lime juice and stock, bring to the boil, cover and simmer for 12-15 minutes, or until the rice is tender and the stock is absorbed.
Stir in the black-eyed beans and parsley and season to taste with salt and pepper. Leave to stand covered for 5 minutes before serving, to allow the beans to warm through.
While the rice is cooking, make the curried green bananas. Remove the skins from bananas. Slice the flesh thickly. Heat the oil in a frying pan and cook the bananas in 2 batches, for 2-3 minutes, or until lightly browned.
Pour the coconut milk into the pan and stir in the curry paste. As the banana slices to the coconut milk and simmer, uncovered, over a low heat for 8-10 minutes, or until the bananas are very soft and the coconut mil slightly reduces.
Spoon the rice onto warmed serving plates and serve immediately with the curried bananas.

Disclaimer: I received a selection of Mrs Muambas sauces to sample, I was not required to write a positive review, as always all opinions are my own. 
xxx
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