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.
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.
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).
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 .
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
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:
Nutrition Information:
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 ☺
ImmaculateBites says
Vanessa, just reduce the amount of pepper and increase the garlic,herbs and add Njangsa.
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.
ImmaculateBites says
Enough to cover the sauce . So oil is floating above the sauce
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.
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.
Lex says
I will chris.
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.
ImmaculateBites says
I glad you liked it Rayven. It really goes well with tilapia. Thanks for the feedback!
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
ImmaculateBites says
Kelsey, 1 tablespoon would be fine. However, you can omit basil leaves-I make it often without it.
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.
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
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
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.
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!
ImmaculateBites says
Thanks for the feedback, Jacquetta.
Ben MSISKA says
Immaculate Heart !.
Happy Friday.
Thank you for the recipe.
Ben
ImmaculateBites says
Ben, glad you enjoyed it
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
Africanbites says
Iris, puff-puff and beans and pepper sauce- Delicious!!!!
Rennata says
this is the best pepper source I ever made.The recipes are just great
Thanks
Africanbites says
Well thank you! Do appreciate the feedback . Thanks for stopping by Rennata
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?
Africanbites says
Yes Tiffiny, this is pimente sauce. Thanks for stopping by hope you take some time to browse through the recipes.
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.
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
Africanbites says
Kelsey , I know how bad you really wanted this recipe , let me know how it worked for you!