West African Pili Pili Sauce

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Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes.  Nearly any green chile can be used to make this sauce.  Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried.  To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.

Ingredients

  • 1 pound serrano or jalapeno chiles, seeds and stems removed, coarsely chopped
  • 1 medium onion, chopped
  • 1 clove garlic
  • Juice of one lemon
  • Water to thin

Instructions

Place all of the ingredients, except the water, in a food processor and blend them into a paste, adding water until the desired consistency is achieved.  Store in a jar in the refrigerator, where it will keep for two weeks.

Palaver Sauce

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From Sierra Leone, here is one of the more unusual hot sauces.  Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute.  Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over rice.

Ingredients

  • 1 cup red palm oil (found in Asian markets), or substitute peanut oil
  • 1/2 cup minced lean beef
  • 1 onion, chopped
  • 2 jalapeno chiles, seeds and stems removed, minced
  • 2 cups shredded spinach
  • 1/2 cup smoked fish, such as kippers

Instructions

Heat the palm oil in a large skillet and fry the beef until just brown.  Remove the beef and add the onion and jalapeno until soft, about 8 to 10 mniutes.  Add the spinach and stir fry for 2 minutes.  Return the beef to the skillet, crumble in the fish, and cook for 5 minutes ove medium heat, stirring constantly.  Add more palm oil if the mixture is too thick.

Nigerian Fried Red Pepper Sauce (Ata Dindin)

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Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun.  This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.

Ingredients

  • 10 dried red New Mexican chiles, seeds and tems removed, soaked in hot water for 1 hour
  • 1/2 cup peanut oil
  • 1 onion chopped
  • 1 8-ounce can tomato sauce
  • 1 teaspoon salt

Instructions

Remove the chiles from the water and puree them in a blender or food processor.  Heat the oil in a skillet, add the onion pureed chiles, tomato sauce and salt.  Fry over medium heat for 1 to 2 minutes, stirring constantly.  Add 1 chopped bell pepper and cook with the onion mixture.

 

Tsuma Nzole Kalu’s Special Sauce

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This recipe was collected in Mombasa, Kenya.  Serve it over grilled or barbecued meats and poultry.

Ingredients

  • 4 fresh pili pili chiles or red jalapenos, seeds and stems removed
  • 1/4 teaspoon coriander seed
  • 1/4 teaspoon cardamon seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 Ukwaju Kenyan lemon or 1 lime, juiced
  • Additional water if necessary

Instructions

Combine the chiles, spices, salt and water in a blender and puree to a thick paste.  Transfer to a jar, add the lemon or lime juice and enough water to make the mixture easily pourable.  Shake well and set aside for a few hours to let the flavors blend.

Ugandan Groundnut Sauce

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Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well–either smooth or crunchy.  Its most common usage is to spread over fried chicken or fish or serve it over rice.

Ingredients

  • 1/2 pound dried fish, such as salt cod, coarsley chopped
  • 4 1/2 cups water
  • 2 onions, chopped
  • 2 teaspoons peanut oil
  • 4 tomatoes, chopped
  • 2 teaspoons cayenne powder
  • 1 teaspoon Malawi Curry Powder
  • 1 cup peanut butter
  • Salt to taste

Instructions

Soak the dried fish in 2 cups of water until it becomes soft.  Drain and pat dry.  In a large skillet, fry the onions in the oil until brown, about 5 minutes.  Add the fish, curry cayenne, remaining water, peanut butter, and salt.  Simmer, uncovered, for 45 minutes, or until the sauce thickens to the desired consistency.