Here’s a recipe for Saffron-Infused South African-Style Green Hot Sauce with White Beans, Golden-Brown Pâté, and Coriander:
Ingredients
For the Green Hot Sauce
1 cup fresh green chilies (mild or hot, depending on preference)
1 cup fresh cilantro leaves and stems (reserve a few for garnish)
2 garlic cloves
1 tablespoon olive oil
2 tablespoons white vinegar
Juice of 1 lime
1 pinch saffron threads (steeped in 2 tablespoons warm water)
1 teaspoon salt
1 teaspoon sugar (optional, for balance)
For the White Beans
1 cup cooked white beans (or canned, drained and rinsed)
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon cumin powder
½ teaspoon smoked paprika
Salt and pepper to taste
For the Golden-Brown Pâté
1 cup chicken liver or mushrooms (for vegetarian option)
1 small onion, finely chopped
1 tablespoon olive oil or butter
1 teaspoon thyme leaves
Salt and pepper to taste
Assembly
Fresh coriander (for garnish)
A brown ceramic bowl (for serving)
Steps to Prepare
1. Make the Green Hot Sauce
1. Blend green chilies, cilantro, garlic, olive oil, vinegar, lime juice, and salt until smooth.
2. Add saffron water to the mixture and blend briefly to combine. Adjust salt or lime juice if needed.
2. Cook the White Beans
1. Heat olive oil in a skillet over medium heat.
2. Sauté garlic for 30 seconds until fragrant.
3. Add white beans, cumin, smoked paprika, salt, and pepper. Cook for 3–5 minutes until beans are heated through and slightly crispy.
3. Prepare the Golden-Brown Pâté
1. Heat oil or butter in a skillet over medium heat.
2. Sauté onions for 2–3 minutes until softened.
3. Add chicken liver or mushrooms and thyme. Cook for 5–7 minutes until golden brown.
4. Season with salt and pepper. If desired, blend into a smoother pâté.
4. Assemble the Dish
1. Place the cooked white beans in a brown bowl as the base.
2. Add a dollop of the green hot sauce over the beans.
3. Place a scoop of the golden-brown pâté on top or alongside.
4. Garnish with fresh coriander leaves.