Dry Rub #2 (Row)

Categories: None

Serves: 1 Servings

Ingredients:

1 ts Cumin seed
1 ts Fennel seed
1 ts Onion powder
1 ts Garlic powder
1 ts Paprika
1/2 ts Chili powder
1/2 ts Black pepper
1/2 ts White sesame seeds
1/2 ts Dry thyme
1/2 ts Dry mustard powder
1/2 ts Ground allspice

Instructions:
I got these from the "Recipe of the Week" on the Mind Body Soul Network.
Thought you might enjoy them. Don't know if they will beat Wild Willy's
Number One-derful Rub, but they sould be worth a try.

This Pan-African rub is adapted from a recipe given to me by Chef Dumi of
Londolozi.

Combine the ingredients until well blended. Rub on chicken, fish, beef or
lamb and grill. Store leftover rub in an airtight jar.

HINTS: For stronger flavor let the chicken, meat or fish marinate with the
rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack
of lamb. The recipe called for plain yogurt to top the rub. For two racks,
I used the entire dry rub recipe and 1 cup of yogurt. Try this same
procedure on chicken or fish for a moist, scrumptious result. If you wish,
eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give
as a hostess gift.
Posted to CHILE-HEADS DIGEST by Tod Ransdell
on May 23, 1998

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