The famous food writer M. F. K. Fisher described this sauce as follows: 
“A peppery concoction suited to the taste of bouillabaisse, served 
separately from the soup to be ladled in at the discretion of the 
individual diner.”

Ingredients

2 small bell peppers, seeded and cut in small squares
2 small, hot dried chiles, such as piquin or Thai, crushed
1 cup water
2 pimientos, drained and dried (optional)
4 cloves garlic, coarsely chopped
6 tablespoons olive oil
1 to 3 teaspoons fine dry bread crumbs
Salt to taste

Instructions

In a saucepan, combine the bell peppers, dried chiles, and water. Simmer 
until the bell peppers are soft, then drain the peppers and pat dry. 
Place the peppers, pimientos (optional) and garlic in a mixing bowl or 
mortar and mash the ingredients together until they become a smooth 
paste. Slowly beat in the olive oil and bread crumbs until the mixture 
becomes just too thick to pour. Or, add the peppers, pimientos, and 
garlic to a blender and purée while adding the olive oil and bread 
crumbs. Then add salt to taste.

This is not the commercial sauce from Jamaica but rather a specialty 
from Georgetown, Guyana. It is served over seafood or used to spice up 
gravies and salad dressings. Note: This recipe requires advance preparation.

Ingredients

12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed, 
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry

Instructions

Combine all ingredients in a bottle and refrigerate for at least a week 
to blend the flavors. Shake at least once a day.

This recipe is from Zaire, where its is know as “Senegalese Quiche.”  Feel free to choose another hot sauce to serve over this dish.

Ingredients

• 4 hard-boilded eggs
• 1/4 cup milk
• 1/4 cup lime juice
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/3 cup vegtable oil
• 2 tablespoons olive oil
• 1/2 pound smoked fish, such as salmon
• 2 large ripe avocados
• 1 red bell pepper
• 1 can pimentos (cut in strips)
• 1/4 cup West African Pili-Pili Sauce

Instructions

Peel the hard-boiled eggs and take out the egg yolks.  Mash the egg yolks in a large bowl.  Mix in the mild and stir until if forms a smooth paste.  Add 1 tablespoon of the lime juice, the sugar and salt.  Mix well.  Pour in the vegetable oil and olive oil.  The stir in the rest of the lime juice.  In a separate bowl, place the chipped egg whites and flaked smoked fish.  Make sure all of the skin and bones are removed.  Then add the fish and egg whites into the sauce; toss gently and thoroughly.  Refrigerate mixture and then just before serving, cut avocados in half, take out seeds and all brown fibers.  Spoon mixture into avocado halves and top with either pepper strips or pimento strips.  Spoon the hot sauce over the dish and serve immediately.

There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia.  Sever this sauce over starchy dishes such as plantains, yams, or rice.

Ingredients

• 1 cup chopped onion
• 1 cup vegtable oil
• 1 teaspoon crush garlic
• 1/2 cup chopped red serrano chiles, or substitute jalapenos
• Salt to taste
• 4 cups cubed pumpkin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 5 cups water

Instructions

In a skillet, brown the onion in the oil, stirring constantly to prevent sticking, for 5 to 10 minutes, stirring constantly.  Add the garlic, red chiles, cumin and salt and cook for 20 more minutes, stiring occasionally.  Add a little boilng water as needed to prevent sticking.  Add pumpkin, garlic powder, ginger powder, and water and bring to a boil.  Cook until the pumpkin is tender.  Puree in a blender for a smooth sauce.