West African Barbecue Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium Spanish onion, diced
5 tomatoes, seeded and chopped (or 2 1/2 cups chopped canned tomatoes)
2 inches ginger, peeled and grated
3 garlic cloves, minced
1 serrano chili, seeds and ribs removed and finely chopped
2 cups water
1/4 cup brewed coffee
1 tablespoon tamarind paste
2 teaspoons berbere or 2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon coriander seed, roughly crushed
1/4 cup honey

Preparation

Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
Store in a tightly-covered container in the refrigerator for up to five days.