RASKA SAUCE

Hanna, Raska's Founder and Chef, believes that "Health is Happiness, and Food is an important way to obtain that happiness." She understands just how complicated it can be to prepare ethnic food, as it is very time consuming and detail oriented to make from scratch. This became apparent to her when she was raising two children as a single mother while attending Colorado State University full time in addition to working full time. In attempt to provide her children with a healthy lifestyle, she came up with 7 various sauces that were inspired by her Ethiopian background, as well as her experiences with other related cultures. Like an alchemist, she would spend hours blending, cooking, and jarring the sauces on the weekend in order to have them prepared to use throughout the month. Due to this technique, cooking healthy dishes for her family became efficient and easy- only half an hour for a gourmet feast. Before she knew it, she was offering the sauce to her friends and holding cooking classes in the CSU student housing complex. The seed was planted, and Raska Sauce was officially born in 2003- first for friends and family, and then farmers markets, and now in stores. 

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What's in Raska Sauce and How Do We Use It?

Raska sauce is a tomato based sauce of garlic and onion, containing a plethora of hand selected herbs that are inspired by Ethiopian Cuisine. The sauce is all natural, non-GMO, gluten-free and provides a versatile taste, within an unforgettable exotic dining experience. 

Fun fact: We use locally produced sunflower oil!

The versatility of the sauce allows it to taste different from dish to dish. For example, when mixed with caramelized coconut milk and brown sugar, it carries a flavor similar to some Thai dishes. When combined with peanut butter, it presents itself as West African inspired dish. To taste these dishes come visit the restaurant, and for recipes scroll below. 

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Where Do We Buy the Sauce?

You can pick up a jar of sauce while dining at our restaurant. However we also advocate purchasing the sauce from other local stores such as The Fort Collins Food Co-op, Rams Bazaar: International Food Market, Ace Hardware, Natural Grocers, and limited Whole foods and Safeways- Call for more information! We will also be providing shipping very soon. 970-581-3894  

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Other Sauces to Come!

So far, Raska Sauce comes in a variation of either hot or mild. If you have not tried the sauce before, we recommend starting with Mild first. (Tip- If you want more of a kick after purchasing the Mild sauce, try adding some cayenne pepper to taste.)

We have a variety of other sauces that we produce as well and serve at the restaurant. We will be packaging the other sauces soon. The other sauces we serve at the restaurant include:

-Green "Zee" Sauce: Served Raw, it is jalapeño, ginger, and garlic based. 

-Raska Peanut Sauce: West African inspired

-Raska Caramelized Coconut Cream: the sweet and savory


 
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Recipes

Delicious meals that you can cook using Raska Sauce- Hot or Mild.

 

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Lentils (Misr Wat)

1. Heat 1/4 cup oil and 1/2 jar Raska in a pot until it sizzles, stirring constantly.

2. Add 2 cups water & boil.

3. Add 1 lb. washed lentils; simmer until done (45-60 minutes), stirring occasionally.

4. Add salt and pepper to taste.

5. Serve with rice or couscous.  Garnish with green onion and a sprig of fresh oregano.

Raska Mushrooms

1. Heat 1-2 Tbsp oil in a frying pan. 

2. When oil is hot, add 8 oz. sliced mushrooms and 1/2 onion, sliced or chopped.  Saute until done, and remove from pan.

3. Mix in 2 more Tbsp oil to pan and 1/4 cup Raska.  Heat until simmering.

4. Serve over rice and garnish with fresh basil leaves, parsley, and sliced yellow and red bell peppers.

Grilled Eggplant

1. Wash, then cut 1 small eggplant into 1/2" rounds. 

2. Soak in salt water for a few minutes, then drain.

3. Grill until eggplant slices are nicely browned outside.

4. Stir together in a frying pan until hot:

1 Tbsp Raska Sauce
1/3 cup water
2 Tbsp Peanut or other oil
2 Tbsp natural peanut butter

5. Add to sauce:

    1/4 – 1/2 T salt
    3 fresh torn basil leaves
    juice of 1/2 lemon
        (or 1 T. vinegar)
    pinch pepper

6. Stir grilled eggplant slices into Raska mixture.  Continue cooking until most of the liquid has evaporated. 

7. Pour into serving dish.  Drizzle with lemon juice and garnish with cilantro & lemon slices.

8. Serve over rice or couscous.


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Raska Sub-Sandwich

1. Cut a baguette to 6”.

2. Layer with:

spinach
lettuce
sliced red/yellow peppers
alfalfa sprouts
tomato slices
1-2 Tbsp Raska
avocado slices

3. Drizzle with olive oil

Raska Rice

1.  In a large pot, boil 6 cups of water mixed with 2 Tbsp Raska Sauce.

2. Add 1 1/2 lbs. Basmati (or other rice) to boiling water.

3. Cook about 20-25 minutes, until all water is absorbed.

4. Stir in 1 cup cooked peas and 6-8 cooked baby carrots.

Ethiopian Chicken

1. Heat together in a large pot, until boiling:

   3 Tbsp oil
   4 Tbsp Raska
   1/4 cup water
   1/2 tsp pepper
   1/2 tsp salt
   1 pinch clove
   1/2 tsp cardamom

2. Add 1/3 cup coconut milk; boil for about 1 more minute.

3. Add 1 lb. cut up, cooked chicken pieces.  Stir and let sauce thicken (about two minutes).


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Grilled Raska Salmon

Eggs, Hashbrowns and Raska

Raska Ethiopian Style Eggs

1. Grill salmon and place on a bed of lettuce

2. Grill 1/4 cup chopped onion, mushroom or both and place on top of salmon

3. Simmer in a frying pan for about 2 minutes, then drizzle on salmon, mushrooms, and onions:

    2 Tbsp Raska
    2 Tbsp butter
    1/4 lemon or lime juice, or both
    salt and pepper to taste

1. Heat 2 Tbsp oil and 1/2 jar Raska in a skillet.

2. Stir in 1 lb. prepared hashbrowns or "Tater-Tots”.

3. Add 1/4 –1/2 cups water, as needed, and cook mixture until hot.

4. With a spoon, “dig” 5 small holes into the potato mixture; they need to be large enough to each hold an egg.

5. Crack an egg into each hole and continue to cook mixture until eggs are ready to eat.

6. While egg mixture is cooking, chop:

    2 Tbsp. red peppers
    2 Tbsp. yellow peppers
    2 Tbsp. green onion

7. When egg/potato mixture is cooked through, sprinkle with chopped vegetables.

1. Warm half cup Raska Sauce in sauce pan

2. Add two cups diced tomato

3. Add 3 tablespoons of olive oil

4. Add Salt and Pepper to taste, if desired

5. Separately, hard-boil about 6 or 7 eggs

6. Peel eggs when finished cooking and add to the sauce. 

Serve over Injera (Ethiopian Bread), Rice, Quinoa, or Cuscus