On Canada Day we decided to be pretty low-key as it was hot and we’d just had a lot of family stuff going on the past few weeks. We went down into Penticton to check out the festivities in the afternoon. The usual vendors and food tents were set up in Gyro Park with a throng of people milling around or sitting on the grass listening to some cool sounds from a two piece band whose singer had a gravellish Tom Waits thing going on. We wandered past the vendors and hawkers seeing the usual wares but I spied someone/something different. In one sunshade tent sat a gorgeously animated man selling Hot Sauces and Marinades with a highly joyful smile. I love supporting small business, local business and products that are just Different !
Nelson B.C‘s Hot Sauce Guy Edmond Segbeaya has been selling his Ebeesse ZoZo Hot Sauce‘s and winning competitions since 2002. Segbeaya, 48, landed in Nelson 12 years ago after a decade-long diversion in Germany. He had fled there without his wife and twin daughters after demonstrating against a military dictatorship in his homeland of Togo, Africa. He sells a line of his fiery sauces all over North America yet I had never encountered them and was excited to try the samples and Zowee! Great heat and taste! I bought a jar of the Mild Coconut Milk Marinade Sauce and couldn’t wait to try it at home …but how ? What to choose??
I decided to use the marinade on jumbo prawns I had in the freezer. After safely thawing the prawns, I poured about a 1/4 cup of the marinade into a bowl then coated the prawns and left them to marinate in the fridge roughly 2 hours. The sauce is a lovely curry-yellow with strands of real coconut.
Meanwhile , as the prawns were busy soaking up the tasty sauce , I trimmed up some multi-coloured bell peppers to accompany the shrimp on the barbie. We like to trim them so they lay nice and flat on the grill for best blackening results. I drizzled a bit of olive oil on the peppers to slightly coat them. The weather has been hot hot here like the sauce so this was to be a mostly outdoor grilling dinner.
When it was nearly grill time I threaded the Prawns on to metal skewers. Wooden ones would work also. I always soak the wooden ones in water before using so avoid flame ups.
I then passed the prepared Prawns off to The Grill Guy along with the peppers while I made a quick side dish by sauteing minced, fresh garlic in a dash of olive oil then adding a cup on trimmed Snow Pea pods and gave them a brisk fry around to heat but not lose the crisp bite.
The results were superb! The Grill Guy did a brilliant job and the flavours of the three choices melded together very well. And the Prawns!? The Coconut Marinade was a lovely sweet and spicy, rich taste extravaganza!
I highly recommend you pick up some Awassi Ebesse Zozo or any of the products when you see them at a Farmer’s Market or better gourmet shop! The price is worth the taste and a little goes a long way!