Busy weeknights don't have to mean boring dinners. Keep these international pantry essentials on hand and you'll be able to quickly and easily transform simple ingredients into a meal to savor.
• 1 Black Bean Garlic Sauce - This savory Chinese sauce is made from salted, fermented black beans. Add it to stir-fried vegetables and meats, noodles, and marinades for an umami kick. A little goes a long way.
• 2 Thai Curry Pastes - Red, yellow, green, and Panang curry pastes can be used to make Thai dishes, of course, but be sure to check out these 5 Unexpected Ways to Use Curry Paste for more dinner ideas.
• 3 Ethiopian Spiced Clarified Butter (Niter Kibbeh) - Similar to ghee, this aromatic and versatile butter can be used to cook and season everything from roasted chicken to sautéed greens, lentils, potatoes, and more.
• 4 Harissa - Harissa is made from hot peppers and spices like coriander and caraway. Use this North African condiment to spice up roasted vegetables, chickpeas, marinades, soups, and grain salads.
• 5 Indian Curry Pastes - From korma to vindaloo, Indian curry pastes can be used with meat and vegetables, rice pilafs, and casseroles. Leftovers can take on new life with the addition of curry paste.
What sauces, condiments, or other pantry items would you add to the list?
Related: 5 Make-Ahead Pantry and Freezer Staples
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This isn't quite a pantry staple, but it is a sneaky shortcut. When I get take out Indian food, I like to use the leftover tamarind sauce (the red sauce they give you to dip your appetizers in) to make a sauce for veggies, like this sesame tamarind broccoli. My boys love it too!
http://outoftheordinaryfood.com/2012/06/04/sesame-tamarind-broccoli/
umami kick = awesome cover band name
i second the black bean sauce, great as beef bouillon substitute in vegan dishes.
My go-to flavorizer is the Chili Garlic Sauce from Lee Kum Kee (same make as the black bean garlic sauce above). For me, it's more versatile than the black bean sauce. It's my secret ingredient in just about anything with a tomato base, including pizza sauce.
Gochujang!
One of my favorite combos is tahini + Ethiopian berbere! I put this on all grains and vegetables. The berbere alis great on my favorite soup- Kabocha Carrot http://www.sweetpotatosoul.com/2013/02/vegan-kabocha-and-carrot-soup-beauty-of.html
Great list!
Don't forget Sriracha sauce. Nice some, too.
What about fish sauce? I see that everywhere.
The hands-down best use for niter kebbeh is...(drumroll, please)....french toast! Whether you believe me or not, try it, and you will never cook french toast with anything else, ever again! I know that's not technically a "dinner food", but sometimes breakfast-for-dinner is just what a person needs.
=)