How To Make African Pepper Sauce: Spicy And Delicious

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In Africa, where the spices are abundant and flavors vary from region to region, African pepper sauce can be found in many African homes. It’s made up of a mixture of habanero peppers or scotch bonnet peppers mixed with other ingredients such as tomatoes, garlic, red-ball pepper, onions, and vegetable.

You can also choose to add fresh herbs such as parsley or basil. It is spicy, tangy, and flavorful. The sauce is a versatile condiment that can be used in countless recipes like white rice, puff puff, grilled or fried meat, and fish, chicken, roasted plantains, etc.

It’s super hot and one of my favorites, it’s steady in my refrigerator. My first son who’s also a partner in this ministry of eating spicy foods wouldn’t stop asking for it especially in winter.

So this makes it a regular sauce in my home and we do enjoy it a lot. What are puff puff and chicken without this sauce? Absolutely nothing! The taste can never be complete.

This recipe will teach you how to make the perfect African pepper sauce. It’s easy to do! It will walk you through how to make it at home with ingredients that are common in most kitchens.

The cooking process takes about 30 minutes in total but it’s well worth the wait because this dish is restaurant-quality! So get ready to learn how to make your favorite new meal today!

Ingredients

• 2 fresh tomatoes.
• 5-6 Scotch bonnet peppers. (depending on how hot you want it)
• 2 medium red bell pepper.
• ½ cup vegetable oil.
• Handful fresh parsley. (any herbs of your choice is ok too)
• 2 garlic cloves.
• 1 small fresh ginger.
• 2 seasoning cubes ( I used bouillon)
• ½ tsp salt or to taste

If you’re on the lookout for a new condiment to try, this African pepper sauce is worth considering. The blend of peppers and spices will add some flavor to any dish. For those with sensitive palates, it may be an acquired taste at first; but as they say, everything tastes better with time!

How To Make African pepper Sauce

This is a one-pot Sauce from start to finish, so let’s proceed.

1. Assebly all the ingredients at once, wash and place in the blender, the tomatoes, redball pepper, ginger, garlic cloves, onions, fresh parserly, and the habanero or scotch bonnet pepper ( I used mostly the scotch bonnet pepper, do not remove the seeds if you want it hotter) blend them until nice and smooth.
2. Place your cooking pot on medium heat, turn in your blended pepper and allow it boil for about 10-15 minutes or until the water is slightly dried.
3. Go ahead to pour your vegetable oil over the pepper, now add your other spicies and seasoning one after the other; Curry, thyme, seasoning cubes or powder, and salt to taste, cover everything to simmer and fry, but check and stir from time to time to avoid it getting burn.
4. Allow this to go on for about 10 minutes or until you see the oil floating on top, then it means it’s ready and good to go.
5. Remove from heat and allow it cool down, go ahead to pair with any dish of your choice. Turn the remaining sauce in a jar or tight container and preserve it in the refrigerator. It an stay there for several days dependingon how you use it.

This quantity usually lasts me for about 7 days, I use it as a condiment for bread, puff puff, boiled and roasted yam, boiled and roasted plantains, white rice, and a host of lots of recipes.

So if you eventually try this recipe and you love it, let me know how you feel about it in the comments section. Any questions and suggestions are also welcome.

If you like this recipe, you might also like these soups

Ogbono Soup Recipe

Banga Soup Recipe

Efo Riro Recipe

Egusi Soup Recipe

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