1 kg of cashews
5 cups of water
1/2 cup of grated ginger
juice from 1 lime
1/2 cup of vinegar
1 tablespoon of ground cinnamon
1 tablespoon of ground cumin
1 tablespoon of ground nutmeg (optional)
1 teaspoon of salt
2 tablespoons of Worcestershire sauce
1 kg of cashews
5 cups of water
1/2 cup of grated ginger
juice from 1 lime
1/2 cup of vinegar
1 tablespoon of ground cinnamon
1 tablespoon of ground cumin
1 tablespoon of ground nutmeg (optional)
1 teaspoon of salt
2 tablespoons of Worcestershire sauce
Remove the shells from the cashews
Peel the cashews
Pulse each one with a fork and gently squeeze them over a bowl
This juice can be used for refreshments
In a bowl, combine water and lime juice
In a pan, heat grated ginger until golden brown
Add 1 cup of water with lime juice and stir to dissolve the ginger
Combine cashews and an additional 2 cups of water
Cook over low heat, stirring and roasting cashews
Add remaining water and continue cooking until all liquid has evaporated
Add vinegar and continue cooking until it evaporates
Add seasonings
Stir well and remove from heat
Serve with roasted meat or poultry.
