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Sauce piment - hot chili sauce

Prep time 10 minutes
Total 10 minutes
Servings 6
No Cameroonian dish is complete without allspice. West African dishes are mostly very spicy.

Ingredients

  • 5  red Habanero or Scotch Bonnet
  • 1 small onion
  • 5 garlic cloves
  • 10 Djangsang ((Akpi nuts) )
  • 3 Quatre côtés piece 
  • 2 Bêpê
  • 1 Rondelles 
  • 1  Finger ginger 
  • 1 tbsp pepper (black and white)
  • 1/2 tsp coriander
  • approx. 100 ml cooking oil
  • approx. 1 tbsp salt

Instructions 

  • Clean all ingredients
  • Then put it in a blender and blend everything into a smooth paste

Notes

If desired, the sauce can be boiled for about 10 minutes. I prefer it raw. 
The sauce will keep for about a week in the refrigerator. It will keep longer in the freezer.
It's the perfect finishing touch to any dish.
Bon appetite!
Fadi♥
Course: Condiments, Sauce
Cuisine: African, Cameroonian, West African
Keyword: African, African cuisine, African food, Cameroonian cuisine, West African cuisine