West African Pepper Sauce Recipes

WEST AFRICAN PEPPER SAUCE

West African Pepper Sauce image

Make and share this West African Pepper Sauce recipe from Food.com.

Provided by Laka

Categories Peppers

Time 15m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno peppers, drained and washed
1 tomatoes, cut into small pieces
2 small onions, chopped
5 garlic cloves, peeled
1 -2 cm gingerroot, peeled
1/2 tablespoon ground cayenne pepper
2 teaspoons maggi liquid seasoning
1 pinch sea salt
1/4 cup olive oil (or more, if necessary)

Steps:

Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
Half way through cooking, pour in olive oil.
Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.

Nutrition Facts : Calories 64, Fat 5.5, SaturatedFat 0.8, Sodium 60.7, Carbohydrate 3.7, Fiber 0.7, Sugar 1.6, Protein 0.7

HOT PEPPER AND ANCHOVY SAUCE - WEST AFRICAN

Hot Pepper and Anchovy Sauce - West African image

This is served as a condiment and is obviously hot and spicy. The original recipe uses a mortar and pestle but you can make it easier by using a small food process. Keep refrigerated.

Provided by Coasty

Categories Sauces

Time 10m

Yield 1 jar

Number Of Ingredients 7

Ingredients

60 g piri-piri chilies, dried
150 g scotch bonnet chilies
150 ml vegetable oil
50 g habanero chilies
anchovy fillet
1/2 teaspoon sugar
salt and black pepper

Steps:

Soak the dried chillies over night, then drain and place in a pestle and mortar. Pound to a paste then add the anchovies and pound to a paste. Follow this with the other chillies a handful at a time and pound to a paste as well.
Once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. Add the chilli paste carefully to the oil and mix inches Add the sugar then season.
You will need to cook for a long time until all the water from the chillies have evapourated off and the only liquid left is from the oil. By this point the chillies will have blackened significantly.
Spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.

Nutrition Facts : Calories 1268.4, Fat 131.3, SaturatedFat 17, Sodium 18.2, Carbohydrate 26.7, Fiber 3.9, Sugar 15.4, Protein 5.2

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