WEST AFRICAN PEPPER SAUCE
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
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
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
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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- Coarsely chop the tomatoes, onions , and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, Maggie in the food processor along with as much oil as desired.
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