Here is a typical Madagascar-style sauce that was served at the
Restaurant L’Exotic in Montreal. The sauce accompanied most of the
entrees at L’Exotic and it also can be added to soups or stews to spice
them up.

Ingredients

12 “bird’s eye” chiles (chiltepíns or piquins), crushed
3 tablespoons freshly ground ginger root
3 tablespoons freshly ground garlic
1 medium onion, diced
1/4 cup tomato paste
1 cup white vinegar
2 teaspoons salt
1 cup water
1 tablespoon freshly chopped thyme

Instructions

Mix all the ingredients together in a pan. Bring to boil, then reduce
heat and simmer for 15 minutes. Remove from the heat, cool, puree in a
blender, and place the sauce in a small jar. It keeps for up to a year
in the refrigerator.

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”

Ingredients

4 fresh pili pili chiles or red jalapeños, seeds and stems removed
1/4 teaspoon coriander seed
1/4 teaspoon cardamom seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 cloves
1 cinnamon stick
1/2 teaspoon salt
1 Ukwaju Kenyan lemon or 1 lime, juiced
Water

Instructions

Combine the chiles, spices, and the salt in a mortar and pound 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 marry.

Variations on this hot sauce appear all over Africa, with the key 
ingredient being peanuts in any form. Here, peanut butter works 
well--and it's the cook's choice to use smooth or crunchy! Ladle it over 
fried chicken or fish.

Ingredients

1/2 pound dried fish, such as salt cod, coarsely chopped
4 1/2 cups water
2 onions, chopped
2 teaspoons peanut oil
4 tomatoes, chopped
2 teaspoons cayenne powder
1 teaspoon curry powder (or to taste)
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 five 
minutes. Add the tomatoes and cook uncovered for 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.