The name alone attracted me to this sauce from Robert Oliver's cookbook Me'a Kai. The taste has made it a staple in my fridge.
Ingredients
| 4 | Spring onions, chopped |
| 4 cups | Pineapple juice (Main) |
| 1 cup | Passionfruit pulp, unsweetened |
| 3 | Oranges, juiced and zested |
| 3 | Limes, juiced and zested |
| 3 cups | Soy sauce |
| 3 cups | Raw sugar |
| 6 | Garlic cloves, chopped |
| 7 cm | Fresh ginger, sliced |
| 8 | Star anise |
Directions
- Put all ingredients into a pot and reduce until almost as thick and dark as a treacle.
TIPUse it to baste chicken, duck or pork as you cook. Thin with water if you are braising or roasting kumara, yams or Maori