In most parts of Africa, a meal is not complete without a side plate of Pepper sauce. This versatile sauce goes with just about everything - meats, fish, vegetables - you name it!
It's easy to see why - this sauce is so flavoursome, packs a punch in terms of taste and is one quick and sure way to turn a bland dish into a stunner.
But be warned - this sauce is not for the faint-hearted. It is HOT and SPICY...and a little sure goes a very very long way. As you probably guessed it from the name, one of the main ingredients is -yes- chilli. It doesn't matter what type of chilli you use, as long as you feature some chilli in the recipe, although the favoured variety in West Africa is scotch bonnet.
For this recipe, I have used ripe tomatoes, bell peppers and onions as the base to create an even more versatile sauce, and combined this with a blend of Ethiopian spices comprising paprika, ginger, coriander seeds and marjoram.
AFRICAN HOT PEPPER SAUCE
3 x medium-sized ripe tomatoes
1 medium-sized red bell pepper
1 small-sized green bell pepper
1 scotch bonnet (de-seeded) flesh only
1 large onion
3 cloves of garlic
2 teaspoons mild paprika
1 teaspoon ground coriander seeds
1 teaspoon ground fresh ginger
a handful of fresh or dried marjoram
1 tablespoon olive or groundnut oil
1 stock cube
Chop the tomatoes, onions, and bell peppers, and peel the garlic.
Sprinkle the tablespoon of oil onto the vegetables. Pre-heat grill to 200* centigrade and grill vegetables for 15 minutes.
Remove vegetables from grill and add to a blender or food processor. Add your spices and pulse until finely blended.
Transfer to a pan and cook on low to medium heat stirring frequently to avoid burning.
Add the stock cube and let simmer for a further 15 minutes.
Your pepper sauce can be stored for up to a week in the fridge.
Calories - 37.5, Total Fat - 1.7g, Protein - 1.0g, Carbohydrate - 5.6g