Hot Pepper And Anchovy Sauce West African Recipes

HOT PEPPER AND ANCHOVY SAUCE - WEST AFRICAN

Steps:

• Soak the dried chillies over night, then drain and place in a pestle and mortar. Pound to a paste then add the anchovies and pound to a paste. Follow this with the other chillies a handful at a time and pound to a paste as well.
• Once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. Add the chilli paste carefully to the oil and mix inches Add the sugar then season.
• You will need to cook for a long time until all the water from the chillies have evapourated off and the only liquid left is from the oil. By this point the chillies will have blackened significantly.
• Spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.

WEST AFRICAN PEPPER SAUCE

Steps:

• Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
• Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
• Half way through cooking, pour in olive oil.
• Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
• Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.