I was recently contacted by the folks at Kilimanjaro Foods with an offer to try some of their products in return for writing a review.
A quick bit of research revealed that they offer “African Inspired, American Made” (in Kentucky) products. Since I don’t know the first thing about African cooking I naturally agreed to give the products a try on the grill. After all, who would be better to try this out than someone that has no knowledge of what it “should” taste like?
The first product to arrive was a bottle of Jerk Sauce. I’ve had Jerk Chicken before, but it was Caribbean-based rather than “African-inspired”. Although if I recall my world history correctly, the Caribbean product was also “African-inspired”. At any rate, opening the bottle revealed a flavorful smell loaded with cinnamon and nutmeg, not something that seems to make it onto our grills all that often. The label on the bottle suggested it went well with pork, chicken, and fish, and so I grabbed some Mahi-mahi fillets from the freezer and put the sauce to the test. After all, Mahi-mahi is caught all over the world, surely someone in Africa might eat it with Jerk sauce, right?
The bottle said the sauce could be used as a marinade or brushed directly on the meat while cooking. It suggested a couple of hours for the marinade; naturally I didn’t give it that much time but compromised by thoroughly coating the fillets before grilling them over a direct flame. The fish was turned once while cooking, brushed with more sauce during the process, and left on the grill until it reached 125°F internally.
I served it up with a couscous mix (from North Africa) and a green bean mix that the French would sneer at, but Americans from my neighborhood seem to enjoy whenever they have it (in spite of the beans coming from a can). The meal was very good, and the sauce was a nice change from the usual offerings around here. It had a small kick (the bottle did say mild) from the cayenne in the sauce; around here we would refer to this as “Bob-friendly”. In other words, the next time I use it I will be adding cayenne pepper to bring it up to the heat levels we enjoy (and likely turn it into NoBob food).
To recap, we ate food from all over the map, and it was all very good. If the rest of their products are as good as this one was, we’re in for some treats over the next few months as more of them show up.
Disclaimer: The sauce came free from Kilimanjaro Foods in return for my opinions and words, which are my own. The top picture was modified from their site, the bottom one was my plate right before I picked up a fork and started eating. I have no relatives that I know of in Kentucky or Africa. Mahi-mahi gets served here a lot, and until I looked it up, I thought it was a Pacific Ocean fish. Wikipedia is your friend.