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African Pepper Sauce

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Author: Imma
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Homemade African Pepper Sauce that is primarily made with habanero, garlic, onion, basil and other spices. A versatile sauce that can be used as a condiment, dip, or appetizer component.

African Pepper sauce

In West Africa, pepper sauce is an essential partner for puff-puff, grilled meat , fish and eggs or splendid with any food. There is just something about pepper sauce that takes a dish from bland, boring to flavorful and enjoyable. As you might have guessed pepper sauce is sparkingly hot because of the refreshing taste of the hot pepper used in the blend.

African pepper sauce

Although the ingredients varies with the cook one thing is constant, – Hot pepper .There are so many kinds of pepper you can use in this sauce; habenera, scotch bonnet, chili I do prefer scotch bonnet -if available, however , in my neck of the woods, habenera is a good replacement. one huge  difference between hot sauce and pepper sauce ( African style).

African Pepper Sauce

Most  authentic West African pepper sauce , I have had the pleasure of trying,  contain very negligeable  amount of vinegar- if any at all. The basic ingredients  usually consists of  pepper, salt, vegetable oil and or maggi , ranging from  mild to ferocious with a thick structure . I am a wimp…so am in between .

African Pepper Sauce

In this sauce, I added extra  tomatoes, onions, garlic, basil and parsley, to create a  versatile sauce that can be used as a condiment, dip, or appetizer component. Adjust the tomatoes to suit your taste buds and spice tolerance or just omit them.

Watch How to Make It

 

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African Pepper Sauce

Homemade African Pepper Sauce that is primarily made with habanero, garlic, onion, basil and other spices. A versatile sauce that can be used as a condiment, dip, or appetizer component.
4.9 from 19 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
African
Servings 1 bottle

Ingredients

  • 10 peppers Habenero, scotch bonnet pepper
  • 1 medium onion
  • 4 garlic cloves
  • 2 tablespoon bouillon powder or Maggi
  • 2 basil leaves
  • 2 tablespoon parsley
  • 1-3 roma tomatoes adjust to for spiciness
  • 1/2 -1 cup vegetable oil
  • salt

Instructions

  • 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.
  • Pour the pepper mixture into a small sauce pan bring to a boil and slowly simmer for about 15 minutes. Stirring frequently to prevent burns. Adjust for salt
  • Let it cool, pour in a mason jar or a container with a lid and store in a fridge for about a week or more. In order for your pepper sauce to last a long time make sure it is fully covered in oil

Tips & Notes:

Another way to make pepper sauce is to boil the ingredient with a little of water , for about 15 minutes then blend with oil and serve.

Nutrition Information:

Calories: -625kcal (-31%)| Carbohydrates: 72g (24%)| Protein: 13g (26%)| Fat: -107g (-165%)| Saturated Fat: -88g (-550%)| Polyunsaturated Fat: -1g| Monounsaturated Fat: -12g| Sodium: 50mg (2%)| Potassium: 2485mg (71%)| Fiber: 23g (96%)| Sugar: 35g (39%)| Vitamin A: 5639IU (113%)| Vitamin C: 988mg (1198%)| Calcium: 185mg (19%)| Iron: 5mg (28%)
Author: Immaculate Bites
Course: Main
Cuisine: African
Keyword: homemade sauce, pepper sauce, quick and easy
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Pepper sauce

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Pepper sauce

 

PEPPER-SAUCE

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Comments & Reviews

  1. Tracy says

    I always add fresh ginger, cilantro, and my own sundried tomatoes in olive oil, plus I use jalapeños because they’re less spicy but full of flavour. And a good dash of Bragg’s liquid aminos.

    Reply

  3. Nicole Akers says

    So simple and delicious! I only added one tomato, as I wanted to keep it spicy. However, one more would probably have been just right. I’m going to stir in some tomato paste to calm it down a bit.

    Reply

  5. John says

    You list Maggi(Maggie?) as an ingredient, but when I went looking for it, I found that that is actually a brand name with several different types of sauces. Which one should I be using, specifically.
    You also suggest bouillon as an alternative, but which type? Beef? Chicken? Vegetable?
    Sorry, but I like to make new(to me) recipes exactly by the instructions the first time, and make my own changes, if any, in subsequent attempts.

    Thanks!
    JR

    Reply

    • imma africanbites says

      Hi, Maggi granules or cubes is an alternative to bouillon powder. Any type would work, but I usually use chicken.

      Reply

  6. Shanel says

    Great sauce, left out the parsley and basil added a piece of ginger instead. Great flavour. Thanks for the recipe will definitely make it again

    Reply

    • ImmaculateBites says

      Hi Stephanie! Sorry, I haven’t tried making this with a longer shelf life in mind. This Pepper sauce should be stored in the fridge and it lasts for a week.

      Reply

  9. Katherine says

    This was perfect and so convenient than the long process of the main method.
    Tips: if you don’t have Maggie liquid, use soy sauce and add a pinch of Maggie to it. If you don’t have chicken stock you can use chicken broth from the store and add a pinch of Maggie
    add Maggie and salt while combining everything (shrimp, liver, veggies, seasoning, and rice) for taste and if it’s still bland, add extra curry! If it’s still not quite there yet, then repeat the process of adding Maggie, salt and curry but don’t overdo the curry! Curry will deepen the flavors immensely. This tasted just like the one my mom makes without the extra hassle of cooking the rice during the process. I cooked over 6 cups probably 9 for my family of 4. Thank you so much. The pepper sauce is delicious. I used store bought basil and parsley in a container instead of fresh ones and it was still amazing

    Reply

    • ImmaculateBites says

      Hi Katherine! Thank you so much for taking the time to leave this feedback 🙂 ! Glad it worked out well for you.

      Reply

  10. Anna says

    Hi Imma, I made the pepper sauce and it was so delicious. The flavor goes with everything and it was easy to make.
    I have tried many of your recipes and all of them were great. Thanks so much

    Reply

  12. Toyin says

    Hello! I am wondering why you blended oil and the bouillon with pepper. Can it be added while simmering or does it taste better if added that way. Just trying to know if there is a reason for doing it that way.

    Reply

    • ImmaculateBites says

      Hello Toyin. Usually, when using a blender, you would need to add some water to ease the blending process. But adding water to this recipe will lead to one having to cook the pepper sauce for a little longer and before you know it, you would have a coughing fit due to all hot fumes from the pepper sauce. Hence, it is better to use the oil when blending the other ingredients. Also, it is way easier to just throw everything into the blender and be over and done with ; ).

      Reply

      • Ads says

        I make loads of different styles of chilli sauce,I stumbled across this thanks to Google. Used Trinidad Scorpion chillies and rapeseed oil, was delicious shall definitely be making more like this. Thanks!

        Reply

    • ImmaculateBites says

      Hello,
      Cut back on the pepper. Put half or quarter of the required amount of pepper(depending on your heat tolerance) and add 1-2 more tomatoes. This will help .

      Reply

    • malkit singh says

      you can add yogourt,milk or cream to reduce the heat of chillis,but the sauce may not stay long. Fungi may develop. So try adding oil right up to the top

      Reply

  16. bebe says

    So insomnia cooking and saw this African Pepper Sauce. So easy to throw together and prepare. Delicious result. Can’t stop putting this on everything. Next time i won’t remove seeds from all the habaneros as i was anticipating too much heat. Not the case. Love this site and Imma’s recipes. Next up Puff Puff.

    Reply

  17. john c says

    UM, Why do u callhabanero – Haberana (a couple of times in this recipe)?
    Also, how do we contact you to buy a cookbook and see what else you are up to?

    Reply

  18. Maxine says

    Sensational! I tasted this in church and wanted to find a recipe for a novice. This is just that. Simple clear and best of all delicious.

    Reply

  20. Nek says

    Have you ever tried using red bell pepper in addition to tomatoes? Some of the other recipes that I have seen online use bell pepper instead and I am just wondering. Thanks for reading 🙂

    Reply

    • ImmaculateBites says

      I have not, but am sure it adds another layer of flavor to it. This is the version I grew up making .

      Reply

  21. Maureen Quaranto says

    Hi my name is Maureen and I am just wondering if the hot pepper sauce African hot pepper sauce can be canned and how long it would last if it’s canned and put in storage. Thank you very much

    Reply

    • ImmaculateBites says

      Hi Maureen! Sorry I haven’t experimented with canning food , so I don’t have much to offer.

      Reply

      • Susan says

        I keep my sauce in a tight sealing canning jar in the refrigerator. We use it after two fish dinners (two weeks). If I double the recipe, I freeze one jar. Then I let it thaw in the refrigerator for about two days when we are having fish again.

        Reply

  22. Susan says

    Hi! Just wanted to give an update! I harvested 6 Fish Peppers from my garden and bought 1 large banana pepper (hot) to make this sauce. My family loved it! So good! Not to spicy, just enough kick. We had pollock fillets over brown rice and a salad with Vidalia onion dressing. This sauce was amazing with the fish fillets. Best meal of the week!

    Reply

  23. Susan says

    I am growing Fish Peppers in my garden and needed a sauce recipe. This great recipe came up first! Can’t wait to make it and serve it with a nice fish dinner!

    Reply

  24. Eduard says

    Thnx! Great recipe! It really tastes like being back in Cameroon. My Dutch family likes it a lot.
    Very attractive pictures by the way. I love the way you put it all together. Easy to follow.

    Un grand merci.

    Reply

  26. Erin says

    Imma! You have changed my life!!! With a huge smile I presented the Pinyin man with a large jar of your pepe and he says “where did you buy this!?!?” LOL. Yessss!!! I love it! He has put it on EVERYTHING. Your recipe is so delicious. I honestly can’t thank you enough, not just because my husband has a full belly, but more so because I’m finally able to make all of these amazing dishes for my children. It really means the world to me. We are literally working our way through every recipe you have day by day. So exciting. Thank you!

    Reply

  27. Amy says

    Hello! I am a crazy fan of hot sauce, the hotter the better and im gonna try this recipe! However, im just wondering, can i use less oil? as I am dieting at the moment so I really want to cut down on oil where possible.
    I usually finish half pint of hot sauce in one month, so if it should stay reasonably fresh even without that much oil right?
    If i can reduce oil quantity, whats the lowest quantity i must use?
    Your help is much appreciated!
    thank you!

    Reply

    • ImmaculateBites says

      Hi Amy, I would say cut the oil in half. This is what I do sometimes- make a big batch with 1/3 of the oil , then divide in 4 portions and freeze, every week I remove a portion – so it last about a week each. Let me know how it works for you.

      Reply

  28. Erika says

    Hi, is your sauce more of a yellowish or orange tint before boiling? I followed the recipe almost to the letter but I was unable to get a rich red hue like what’s in your picture. I even added more tomatoes to see if that would help, but it altered the tate and not to my liking. I’m wondering if it’s just user error, lol…or a fluke batch. Thanks!

    Reply

    • ImmaculateBites says

      Hi Erika, am not going to lie and say it is a fluke batch. I would love for it to come out with a rich hue color, every single time but in reality it never does . It all depends on the tomatoes, the color of the pepper and the other ingredients. I focus on the taste- that’s what counts. Sometimes, I add some paprika -maybe about a 1/2 teaspoon. Hope this helps

      Reply

  29. Lufann says

    Hi, I just want to know if I would need plenty of ventilation while cooking? If i make a small amount of this would I be able to stay in the house and breathe?….lol Does boiling it in water first help with this?

    Reply

    • ImmaculateBites says

      Yes, you would be able to breathe, just open the windows. It is not that bad. AND boiling definitely helps. Sometimes, I boil all the ingredients and just grind and store. Still taste good.

      Reply

  30. chantal says

    WOW this sauce is amazing!!! Its the best hot sauce ever. its better than hot sauce, i used it over the bbq talapia as she suggested but also with rice, as salsa, its very versatile! I THINK I will be making this a staple cooking it in large batches! I think my husband will love it also. Thanks Your blog is my new favourite, I wasn’t very aware of african cooking until now 🙂 thank you

    Reply

    • ImmaculateBites says

      Hi Chantal! Glad to hear enjoyed this pepper sauce – it really tastes GREAT! A staple at my household.
      P.S your tastebuds are going to love you… African food sure is tasty.

      Reply

  31. Alexandria Williams says

    I was interested in making pepper sauce to put in the african spinach and cabbage I love. I recieved the african spinach recipe from some Liberians in my God moms family. They always made the sauce but the person we got it from in the family just passed away. So do you think this is the correct pepper sauce to place in spinach and cabbage?

    Reply

    • ImmaculateBites says

      Sorry to hear about your loss. I can’t say for sure if this is the correct pepper sauce – what I can attest to is that it taste really good. Give it a try!

      Reply

  34. Ashley says

    ……. Good afternoon immaculate, I am just coming to the end of my previous batch of Harrisa paste, I look forward to attempting to make and trying your pepper sauce, sounds yummy…… Once sealed and batched how long will the sauce last?….. Well wish me luck, i’ll be sure to let you know how I get on……….

    Reply

    • ImmaculateBites says

      Ashley, I have some in the fridge that has been there for about 1 1/2 month. I usually freeze half of the sauce and it can last for about 3 months. A friend said it stayed fresh for about 4 months in the fridge drenched in oil.Hope this helps. Please let me know how it works for you.

      Reply

  35. Vanessa says

    Hi I love this sauce please Im looking for a hot green sauce with njangsang in ther please can you give me the recipe sorry for me English my English is Not so Good ☺

    Reply

  36. Sia Koquima says

    Kushe-oh! Can you please elaborate as to how much oil to cover or immerse the pepper sauce in to keep in the fridge? I can’t wait to make this for my sweet cakes.

    Reply

  37. Mohamed Coulibaly says

    Hi.
    I just wanted to thank you for taking the time and effort to post this awesome pepper sauce recipe.
    I haven’t tasted it yet, but I could tell from the piercing aroma that it will taste great.
    Thanks again.

    Reply

  38. Chris says

    Would anyone be willing to make a jar of this for me and ship it to my home in Texas? I work in Cameroon and absolutely love this stuff, but am not much of a cook. I will pay handsomely and make it worth your time and effort.

    Reply

  39. Rayven says

    I recently had this sauce with baked tilapia at a friend’s house. I had to find the recipe for this and finally I have… I have made it TWICE since finding it here… EXCELLENT Recipe!! Thank you for sharing.

    Reply

  40. Kelsey says

    Just wondering, can I also use dried basil leaves; if so, how much? Sometimes I don’t have fresh at home. We have fallen in love with this pepper. Have it all the time at home. Thanks

    Reply

    • ImmaculateBites says

      Kelsey, 1 tablespoon would be fine. However, you can omit basil leaves-I make it often without it.

      Reply

  41. Penny says

    The only hot sauce I’ve ever known was from my sister in law, origin, Trinidad and, she lives close by me.
    My daughters brother in law origin, Cameroon Africa, lives here as well and says his mom was sending hot sauce for him from Cameroon, so I gave him some trini hot sauce. He ate it but prefers one from mom. My mission, to find a hot sauce from Cameroon with the best reviews. I made this one and even my trini girl thought it was great. No vinegar!…..so now I’ve made enough for the cameroon boy and will send it to him via my daughter cause he lives about 2 hours from us. He’s going to be surprised what a Québec Canada girl can do with hot peppers. Thanks for the recipe.

    Reply

  42. Jacquetta says

    My fiance loved this so much, I doubled the batch. Is this something I can freeze? If so, how do you recommend packaging it for the freezer? Thank you

    Reply

  43. Jacquetta says

    My fiance loved this so much I doubled the batch. Is this something I can freeze? If so, how do you recommend packaging for the freezer? Thank you

    Reply

    • ImmaculateBites says

      Jacquetta, put it in a freezer safe container and freeze. When ready to use defrost overnight, in the fridge . Bring to a boil in a sauce pan with additional oil or just microwave. Sometimes, I add some sliced onions and adjust taste with maggie. It usually last a long time in the fridge- about a month , immersed in oil.

      Reply

      • Jacquetta says

        Thank you! I froze some this weekend. I’ll let you know how it turns out. Additionally, thank you for sharing these wonderful recipes! Keep them coming!

        Reply

  45. Iris says

    I just made this and it was easy and delicious! And by some miracle it didn’t choke me to the point that I had to evacuate the house! I’ll be eating this with my puff puff and beans tonight! Thanks for the recipe

    Reply

  47. Tiffiny says

    I had some wonderful Nigerian friends while living in France. I LOVED their cooking and am so happy to have found your blog! Do you know, would this recipe be “pimente” in French?

    Reply

    • Africanbites says

      Yes Tiffiny, this is pimente sauce. Thanks for stopping by hope you take some time to browse through the recipes.

      Reply

  48. kelsey says

    Thank you so much for this recipe because is what i have been looking for a long time. I did boil mine as you suggested and loved it. I will try it without the tomatoes and see if it makes a big difference. I used less pepper because i don’t like it very hot. Thanks again for bringing to us only the best.

    Reply

  49. kelsey says

    Thanks so much for this recipe. I have been waiting for this patiently for quite sometime. Will try it and let you know

    Reply