African Hot Sauce Food

AFRICAN HOT SAUCE

African Hot Sauce image

Posting this for ZWT 2006, this is my favorite hot sauce. It is NOT for the faint of heart and even if you love the heat use it sparingly. You can of course use milder peppers than I tend to use. This is great as a condiment for practically anything. A little bit stirred into almost anything is wonderful too.

Provided by JanetB-KY

Categories Sauces

Time 1h5m

Yield 1 batch

Number Of Ingredients 8

Ingredients

12 red chili peppers
1 small green pepper
1 garlic clove, chopped
1 medium onion, chopped
2 (6 ounce) cans tomato paste
4 tablespoons vinegar (I use cider vinegar)
1 1/2 teaspoons sugar
1 teaspoon salt

Steps:

Deseed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway.
Combine all ingredients in the bowl of a food processor or your blender; puree until smooth .
Cook over medium low heat for about an hour, stirring occasionally.
Store in a non-reactive bowl in the refrigerator -- simple huh?

Nutrition Facts : Calories 597.7, Fat 4.2, SaturatedFat 0.7, Sodium 5089.9, Carbohydrate 134.3, Fiber 26.4, Sugar 83.2, Protein 26.8

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

AFRICAN PEANUT BUTTER SAUCE

African Peanut Butter Sauce image

This sauce recipe comes from some missionaries in Africa. It's usually eaten with rice and I'm sure it would taste nice with some additional vegetables, tofu, or chicken as well.

Provided by Enjolinfam

Categories Sauces

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup oil
2 onions, chopped
2 -4 garlic cloves, chopped
5 tomatoes, chopped
3 tablespoons tomato paste
2 1/2 tablespoons peanut butter
1/4 teaspoon pepper
1 -2 vegetable bouillon cube
1/2 teaspoon salt, to taste
1/2 cup water

Steps:

In a skillet heat oil, onions, and garlic for about 2-4 minutes.
Add the remaining ingredients and cook for about 8-10 more minutes.
Serve hot over rice.

AFRICAN CHICKEN IN SPICY RED SAUCE

African Chicken in Spicy Red Sauce image

This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time Additional tip- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!

Provided by Debi9400

Categories Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs boneless chicken breasts
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
1 teaspoon olive oil
1 1/2 cups chopped onions (2 medium)
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 tablespoons fresh cilantro
4 lemon wedges
2 tablespoons ground red pepper
1 tablespoon fresh ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

Berbere:.
Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
Chicken:.
Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
Add wine, broth, and tomato paste; stir until well blended.
Add chicken mixture; bring to a boil.
Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
Stir in cilantro. Serve with lemon wedges.

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