Explore and Understand Africa Through Her Food and Culture

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Thursday, November 28, 2013

Egyptian Queen Hatshepsut Pomegranate Sauce Recipe

Pomegranate sauce is delicious as a gravy for grilled lamb, pork or chicken. From September to December, Egypt grows and harvests the ancient Pomegranate crop. The two most cultivated pomegranate varieties exporting from Egypt are Baladi and Wonderful Pomegranates. Pomegranates are a good source of two essential vitamins, C and K. 


Wonderful Pomegranates

Photo by Dèsirèe Tonus

How to eat a pomegranate:

The pomegranate is widely cultivated in Northern and tropical areas of Africa. A pomegranate was found in the tomb of a servant of Queen Hatshepsut in Egypt. Queen Hatshepsut was Egypt's first female pharaoh.

When selecting a pomegranate choose one heavy for its size. The fruit has a thick leathery skin and ranges in size from an orange to a grapefruit.

The color and external blemishes of the pomegranate are no indication of the quality of the fruit. 

The red arils (seed) is the edible part of the pomegranate, the entire seed is consumed raw by chewing the juice from the seeds. Pomegranate seeds are a good source of two essential vitamins, C and K.

Pomegranate Sauce Recipe


African Recipes by
Pomegranate sauce is delicious as a gravy for grilled lamb, pork or chicken. 

Ingredients: 
1 1/2 cups pomegranate juice 
1/2 cup pomegranate seeds 
2 tablespoons all-purpose flour 
1 teaspoon onion salt 
1 teaspoon onion powder 
1 teaspoon garlic powder 
2 tablespoons salted butter

Directions:
In a mixing bowl add flour and pomegranate juice, mix well. Add all ingredients into a large pot and simmer 10 minutes serve over grilled lamb, pork or chicken.

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