Pumpkin Hot Sauce (Yedubba We’t)

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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.

Ugandan Groundnut Sauce

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Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well–either smooth or crunchy.  Its most common usage is to spread over fried chicken or fish or serve it over rice.

Ingredients

  • 1/2 pound dried fish, such as salt cod, coarsley chopped
  • 4 1/2 cups water
  • 2 onions, chopped
  • 2 teaspoons peanut oil
  • 4 tomatoes, chopped
  • 2 teaspoons cayenne powder
  • 1 teaspoon Malawi Curry Powder
  • 1 cup peanut butter
  • Salt to taste

Instructions

Soak the dried fish in 2 cups of water until it becomes soft.  Drain and pat dry.  In a large skillet, fry the onions in the oil until brown, about 5 minutes.  Add the fish, curry cayenne, remaining water, peanut butter, and salt.  Simmer, uncovered, for 45 minutes, or until the sauce thickens to the desired consistency.

Tsuma Nzole Kalu’s Special Sauce

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This recipe was collected in Mombasa, Kenya.  Serve it over grilled or barbecued meats and poultry.

Ingredients

  • 4 fresh pili pili chiles or red jalapenos, seeds and stems removed
  • 1/4 teaspoon coriander seed
  • 1/4 teaspoon cardamon seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 Ukwaju Kenyan lemon or 1 lime, juiced
  • Additional water if necessary

Instructions

Combine the chiles, spices, salt and water in a blender and puree to a thick paste.  Transfer to a jar, add the lemon or lime juice and enough water to make the mixture easily pourable.  Shake well and set aside for a few hours to let the flavors blend.

Nigerian Fried Red Pepper Sauce (Ata Dindin)

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Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun.  This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.

Ingredients

  • 10 dried red New Mexican chiles, seeds and tems removed, soaked in hot water for 1 hour
  • 1/2 cup peanut oil
  • 1 onion chopped
  • 1 8-ounce can tomato sauce
  • 1 teaspoon salt

Instructions

Remove the chiles from the water and puree them in a blender or food processor.  Heat the oil in a skillet, add the onion pureed chiles, tomato sauce and salt.  Fry over medium heat for 1 to 2 minutes, stirring constantly.  Add 1 chopped bell pepper and cook with the onion mixture.

 

Palaver Sauce

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From Sierra Leone, here is one of the more unusual hot sauces.  Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute.  Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over rice.

Ingredients

  • 1 cup red palm oil (found in Asian markets), or substitute peanut oil
  • 1/2 cup minced lean beef
  • 1 onion, chopped
  • 2 jalapeno chiles, seeds and stems removed, minced
  • 2 cups shredded spinach
  • 1/2 cup smoked fish, such as kippers

Instructions

Heat the palm oil in a large skillet and fry the beef until just brown.  Remove the beef and add the onion and jalapeno until soft, about 8 to 10 mniutes.  Add the spinach and stir fry for 2 minutes.  Return the beef to the skillet, crumble in the fish, and cook for 5 minutes ove medium heat, stirring constantly.  Add more palm oil if the mixture is too thick.