Guava barbecue sauce + Portuguese pickled onions

03 August 2021 12:00

Author:
Be well Utah

Guava barbecue sauce + Portuguese pickled onions

Over the next eight months, we’re running a new series of online cooking demonstrations as part of the Be Well Utah Virtual Event Series. This year, we have partnered with SKIN (Pasifika Enriching Arts of Utah). PEAU is the arts and culture division of PIK2AR (Pacific Islander Knowledge 2 Action Resources).

Cooking with PEAU is a collaborative effort with Be Well Utah and University of Utah Health to achieve two goals:

  1. teaching people to cook “traditional” Pacific Island dishes.
  2. provide healthier options for certain ingredients in recipes frequently used by Pacific Islanders.

Take part in our online cooking demonstrations and learn how to cook traditional Pacific Island dishes. Not only will you learn how to cook some of these recipes, but you will also learn healthier options for some of the ingredients in these recipes. Each month we will provide a recipe for a traditional main course as well as a side dish or dessert.

Today we take you step by step on how to make delicious variations of a traditional guava barbecue sauce. You can substitute guava with a variety of different flavors such as tamarind, hoisin, blood oranges, dragon fruit, star fruit, Kim Chee paste, to name a few. This barbecue sauce can be applied to any protein of your choice.

To complete this sauce, we pair it with a traditional Portuguese side dish, pickled onions. Pair them together or enjoy the pickled onions on their own, either way you have a delicious treat.

Ingredients

Main course – Guava barbecue sauce: 8 PEOPLE (1/4 CUP)

  • 8 oz guava paste (1 cup)
  • 1/3 cup cider vinegar
  • 1/4 cup dark rum *
  • 3 tablespoons of tomato paste
  • 3 tablespoons of lime juice
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 2 teaspoons of ginger
  • 1 green onion (white part)
  • 1/4 cup water salt and pepper to taste

* Can omit

instructions

  1. Mix everything. Make sure the guava and tomato paste are well incorporated.
  2. Cook over medium-high heat until the sauce thickens.
  3. Remove from heat and let cool.
  4. Use on all types of grilled meats. Enjoy!

Nutritional value per serving

Calories 187; Total fat 0g; Saturated fat 0g; 210 mg of sodium; Total carbohydrates 44g; Dietary fiber 2g; Sugars 39g; Protein 0g

* All recipes are available in English, Spanish, Hawaiian and Marshallese. To view other languages, please download the PDF recipe sheet below.

Ingredients

Side dish – Portuguese marinated onions:

  • 1 pint of white vinegar
  • 1 quart of water
  • 1/3 cup Hawaiian salt
  • 4 lbs Maui onions, cut into quarters
  • 1/2 cup of sugar
  • 2-3 large carrots (optional)
  • 1 large green pepper (optional)
  • Add some Hawaiian pepper (red pepper flakes are good too) if you want it spicy

* Can omit

instructions

  1. Bring the vinegar, water, salt and sugar to a boil.
  2. Pour over the onions (carrots and green pepper, if added)
  3. Use a gallon (glass) container to cool.
  4. Refrigerate 1 month before eating.

Healthy modifications

  • Use less salt if possible
  • Use less sugar if possible

* All recipes are available in English, Spanish, Hawaiian and Marshallese. To view other languages, please download the PDF recipe sheet below.

Be Well Utah 2021 offers virtual cooking demonstrations so you can learn how to prepare tasty and nutritious meals from your own home. Our University of Utah registered dietitians have partnered with PEAU to modify traditional Pacific Islander recipes that are easy to prepare, contain healthy ingredients and are suitable for the whole family. Watch the cooking demo on our Facebook page, or follow the recipe below. We encourage you to share a photo of your family with your completed Be Well Utah recipe and tag @BeWellUtah on Facebook and Instagram.

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