West African pepper sauce Recipe

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Deliciously hot, this versatile West African sauce can be used as a condiment, dip, or appetizer.
Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.

Prep time:
Cook time:
Servings: 10 servings


Cost per serving $0.15 view details
  • 3 - 4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno slices, drained and washed
  • 1 tomato, cut into small pieces
  • 2 small onions, chopped
  • 5 cloves garlic, peeled
  • 1 - 2 cm ginger root, peeled
  • 1/2 tbs cayenne pepper powder
  • 2 tsp Maggi liquid seasoning
  • A pinch of sea salt
  • 1/4 cup of olive oil, or more, if necessary


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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 25g
Recipe makes 10 servings
Calories 57  
Calories from Fat 48 84%
Total Fat 5.48g 7%
Saturated Fat 0.76g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 44mg 1%
Total Carbs 2.03g 1%
Dietary Fiber 0.4g 1%
Sugars 0.73g 0%
Protein 0.31g 0%
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