Recipes Included On This Page West African Hot Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * West African Hot Sauce Recipe By : The Africa Cookbook by Jessica B. Harris Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil 1 medium onion -- chopped fine Habanero chile -- minced [amount to taste] 2 fresh bird chiles -- minced [or to taste] 1/2 cup tomato paste 1/2 cup water Salt and freshly ground pepper -- to taste Heat the oil in a heavy skillet and fry the onions until it is browned. Add the minced chiles. Combine the tomato paste and the water and add it to the mixture. Let the sauce simmer over low heat for 5 minutes. Add salt and pepper to taste. Let cool to room temperature and serve. Makes about 1 1/2 cups. "This all-purpose hot sauce can be served with akara or with almost anything that can use a dash of liquid fire. The heat and taste will depend on the type of chile you use. I prefer a mix of habanero and bird chiles, but pili pili chiles are good as well." Cuisine: "African" S(Formatted by Chupa Babi): "Feb 2009" Copyright: "1998" Yield: "1 1/2 cups" Contributed to the FareShare Gazette by Chupa; 8 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 2g Fat (69.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.

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