5 red chili peppers (add more if you want it spicier)
1.5 teaspoons salt
2 star anise pods
1.5 teaspoons grated ginger
1 cinnamon stick
Recipe
Prepare the Kamado BONO grill for direct cooking. Light the charcoal with a fire starter, cover with the lid, and wait until the temperature reaches 150 degrees Celsius. Adjust the top and bottom vents to maintain an even temperature. Place a pot directly over the heat in the grill and heat it well.
Cut the plums, including the pits, and place them in the pot along with all the remaining ingredients. Heat over low heat, stirring until the sugar dissolves. Then bring to a boil and simmer, stirring occasionally, for 45 minutes until the plums soften. Strain through a sieve, discarding the pits, star anise, and cinnamon. Continue cooking for about 10 more minutes until the sauce slightly thickens.
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