Gindungo! Well, the Teedy Version...(Photos)

I've made several trips to Angola, Africa to preform with the Norwegian band Gumbo. When we go there, we always have beautiful meals. A condiment that's a staple there is a very spicy chili sauce called Gindungo.
It makes me happy! It's very spicy, so can be used sparingly over cooked meals of any kind, fish, seafood, meats or poultry. It can also be used in marinades. It's thinned out for use with a neutral oil so as not to affect the flavor.

I decided to ask the restaurant manager of the hotel, Epic Sana in Luanda, where I could purchase some to take home. He said I may be able to find some  ready made in a store but it was something that everyone makes at home, including the restaurants. He told me he could write down everything I needed and that it was easy to make. Depending on the kind of chilies you use, it can be mild or set your face on fire hot. The hotel used a mixture of cayenne and scotch bonnet chilies.

I live in a small town and there are no scotch bonnets in our local store so I used red and green cayenne.

I used 12 red and 6 green cayenne chilies. Left in tact with stems and seeds.
2 heads of garlic cut through the middle, skins on
2 small red onions, cut through the middle, skins on
sea salt
vegetable oil
2 teaspoons white vinegar

I line a baking dish with baking paper and place the peppers, garlic and onion, sliced side down. Sprinkle with sea salt and drizzle well with vegetable oil. Roast in the oven at 180C for 40 minutes. Remove from oven and let it cool enough to handle. USE RUBBER GLOVES!! The chili oil will get deep into your skin and will burn your eyes and naughty bits, even if you wash your hands thoroughly!!

Gently pull the stems  off of the chilies leaving the seeds inside of the roasted pods/ The garlic and onion should easily squeeze/slide out of their skins. Drop everything into a food processor and add the oil from the roasting pan. Add 2 teaspoons of white vinegar. Flavored vinegar will change the flavor, so don't use apple cider or balsamic. The vinegar is a preservative so that your sauce keeps well when refrigerated. Pulse well in the processor until it becomes a beautiful paste.

Put your sauce into a sterilized air tight jar and refrigerate. To use as a condiment, put a few teaspoons into a small bowl and add vegetable oil to make it a consistency you can easily drizzle onto food. For use in marinades, use as is. Thanks so much to the guys at Epic Sana Luanda for the guidance with this lovely, spicy sauce!

Now...

Go, eat!!

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