African Hot Pepper Sauce

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.

A bowl of African hot pepper sauce 

Enjoy this!


Serves 10


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.

Nutritional Info

Calories - 37.5, Total Fat - 1.7g, Protein - 1.0g, Carbohydrate - 5.6g

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