Hot peppers are a common ingredient in many African dishes, and pepper sauce is an essential partner for puff-puff, grilled meat, fish, and eggs. Actually, it’s splendid with any food. Something about pepper sauce takes a dish from bland to flavorful and enjoyable. Discover how to make your own batch of this versatile condiment with these authentic recipes.
West African Pepper Sauce: Ata Bi Bo or Ata Din Din
This West African pepper sauce, also known as Ata Bi Bo or Ata Din Din in Nigeria, forms the base of almost all their spicy dishes! This recipe comes from my husband’s family, and I make a batch of it every week for him! This is super versatile, uses just four ingredients, and comes together in under 30 minutes!
Ingredients:
- Red bell peppers
- Onions
- Tomatoes
- Habanero peppers (or Scotch Bonnet pepper)
- High-heat cooking oil (vegetable oil, red palm oil or avocado oil) - optional
Note: This recipe was originally published on February 22, 2020 and updated on July 2, 2022 with pictures, notes and helpful tips.
Adjusting Spice Levels
Most West African pepper sauces are FIERY! This is due to habanero peppers. You can easily adjust this down by taking seeds out of the habanero, reducing the number of habanero peppers or leaving them out entirely! My recipe, as written, is medium-hot. If you want to make a milder but still have a kick, just add one habanero, or if you love the taste, but don’t want it to be spicy, just use bell peppers!
Preparation
- Remove the stem and seeds of red bell peppers and habanero peppers, and chop them up roughly (depending on your spice tolerance). Remove the stems and remove the seeds of the bell peppers. Chop into quarters. Remove the stem of the habanero peppers.
- Add a couple of tomatoes and half a onion. Add to a blender or food processor with 3 tomatoes, half a yellow onion, and either ½ cup of water or oil (depending on the type of sauce you want). Add water just to help the blender.
- Grind the ingredients at a high power level until you get a ground mixture. Blend or pulse to your desired consistency. Traditionally, the sauce is a bit coarse, so I pulse for a minute. If you want it smoother, you can also just blend it. You can have this as smooth or as coarse as you want!
- Transfer the blended mixture to a large saucepan or a pot. Transfer to a medium pot, and simmer on a low-medium flame for about 20-30 minutes. Start off on a medium heat or medium-low heat until the liquid is heated. Then, turn the heat down to low, and parboil it for 20-30 minutes until the sauce becomes more dense.
- If you used oil, it will float to the top when its done cooking. If you just used water, the sauce will reduce by half to the desired consistency. You’re done when you start seeing bubbles appear on the top, and the water has mostly evaporated. Turn off the stove when all the water has evaporated - store in an air tight container in a fridge and use for up to a week!
- If you want to store for longer, make sure to top off the sauce with oil so it avoids all contact with air.
Oil versus No Oil
This is a point of difference with my fiancé’s family. I like to simply parboil the sauce, but his mother fries the sauce in oil after it’s parboiled. Ata Bin Bo is when you just use water and parboil the sauce. Ata Din Din is when you fry the sauce with oil. Both taste great!
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Versatile Uses
Despite it’s name, this West African pepper sauce is super versatile. The possibilities are endless! I love using this as a base for pasta (e.g. my spicy alfredo sauce) or for my favorite Nigerian Jollof rice, or as fiery salsa replacement! I wrote a long post about making Nigerian jollof rice a while ago. I used the Nigerian version of the pepper sauce (with an extra habanero) as the base for that recipe. I’ve also made a terrific alfredo with this sauce, but you can also just use this as a great replacement for your favorite hot sauce or as a dipping sauce. Though it’s tangy, it’s super versatile.
I keep my sauce seasoning free so it can take on flavors best suited to the dish I make with the sauce (e.g. This sauce is super versatile because it doesn’t have any additional seasoning (so for instance, I can add bouillon or stock cubes to make this work for Jollof rice or add basil to make a pasta sauce). You can add other seasoning for extra flavor if you wish.
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Storage Tips
You can store the sauce in the fridge for up to a week regardless of whether you use water or oil in the base. If you want to store it for longer, I suggest using oil, and topping off the container with a thin layer of oil to make sure it avoids all contact with air. This way, it’ll last 2-3 weeks. You can also freeze this sauce for up to 4 to 6 months! Just make sure to portion and place in a freezer-safe container.
Ideal Consistency
The ideal consistency is actually a bit coarse and not super smooth! I often use a food processor instead of a blender (and traditionally, they’d blend this on a stone mill).
African Pepper Sauce
Homemade African pepper sauce enjoys the flavors of habanero, garlic, onion, basil, and other spices. Every home cook or chef needs to have this West African pepper sauce recipe in their back pocket! This spicy sauce is one to always have on your table to serve as a condiment for meals or as a dip for appetizers. I have made this African Pepper Sauce countless times for African and non-African parties. It is one dipping sauce I learned how to make several years ago when I first learned how to cook. The main ingredient is hot peppers.
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Ingredients:
- Hot peppers: Use habanero or scotch bonnet peppers. You could also use other types of chili peppers.
- Tomatoes: The tomatoes help mellow the taste of the hot peppers, making the sauce truly enjoyable. With tomatoes, the sauce is spicy but not overwhelming.
- Seasoning cubes or bouillon powder: Add some chicken bouillon powder, beef bouillon powder, or seasoning cubes for authentic West African flavor.
- Herbs: Parsley, celery, and basil are a trio of herbs often used in Cameroonian cuisine. I often use a combination of 2 herbs for this pepper sauce. Either basil and celery or basil and parsley.
- Oil: Adding a neutral-tasting oil serves as a preservative and also adds flavor.
Preparation
- Prep the ingredients: Rinse all herbs and spices, then remove the leaves from the hard stems of the herbs. Cut the tomatoes into quarters and cut the onion into chunks.
- Blend the ingredients: Add ingredients to the blender in the following order: First, add the tomatoes, then add the onions, then add the herbs, garlic, and ginger. Blend on low speed into a slightly chunky paste. There’s no need to add water before blending. Only add water if you want a lighter consistency.
- Cook down the ingredients: Add the pepper mixture to a medium-sized pot on medium heat and add the oil, bouillon powder, salt, and pepper. Bring to a simmer and let it simmer covered and without stirring for 15 minutes. When the sauce starts to simmer, your house may smell peppery and cause you to sneeze. Do well to cover your pot to reduce the smell and only open it to stir. Reduce the heat before stirring so the mixture doesn’t splatter on you.
- Cool and store: Let it cool, then store it in an airtight container in the refrigerator.
Tips and Uses
- Double or triple the recipe depending on the quantity you want. Scaling the recipe: Double or triple the recipe depending on the quantity you want.
- When handling hot peppers, be sure to wash your hands often as they are quite spicy. Handling hot peppers: When handling hot peppers, be sure to wash your hands often as they are quite spicy.
- You could also use this sauce as a spicy marinade for meat, fish, or chicken. Alternatively, you could the pepper sauce by first heating up the oil and pouring in the blended ingredients to fry for a few minutes.
What is the Name of African Hot Sauce?
There are various kinds of hot sauce enjoyed in countries across the African continent. One common African hot sauce is called ‘pili pili’ or ‘peri peri’ which means ‘pepper pepper’ in Swahili or Lingala languages. Pili Pili is enjoyed in Mozambique, Angola, and the Democratic Republique of Congo.
Peri-Peri Sauce
Peri-Peri Sauce is a blend of spicy African bird’s eye chili mostly grown in African countries. The Portuguese brought this pepper to Africa from South America, and the name pilipili (pili-pili, piri-piri, and peri-peri) simply means pepper in Swahili. We also call it African bird’s eye chili.
Ingredients:
- Fresh Red Chili Peppers - Any hot red peppers that add flavor or heat to the sauce work fine: Piri piri, Thai bird’s eye peppers, cayenne, serrano, scotch bonnet, habanero, etc., whatever you can find.
- Jalapeños - The green has more flavor, while the red has more heat.
- Olive Oil provides a slightly fruity flavor.
- Acidity - Lemon juice and dark vinegar balance the spice and oil for a perfect hot sauce.
Preparation
- Blend. Add olive oil to facilitate blending. Then add smoked paprika, lemon juice, black pepper, and vinegar and mix well. Adjust for salt and seasonings.
Tips and Uses
- Make it mild. Lemon zest.
- Roasting your fresh peppers adds an extra layer of flavor.
- This recipe is an ideal make-ahead because it lasts about 2 weeks in the fridge.
- To freeze it for later, pour the sauce into ice cube trays. As soon as it freezes solid, pop the cubes into a freezer ziploc bag for tablespoon portions of hot sauce.
- The spicy goodness of this hot sauce pairs excellently with roasts, skewers, burgers, wraps, and fried foods. Peri-Peri marinated chicken skewers and peri-peri chicken are two classics.
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Sweet Chili Sauce
Sweet chili sauce is a popular condiment enjoyed around the world. It is a sweet and spicy sauce made from a blend of red chili peppers, sugar, vinegar, and various other ingredients. This versatile sauce is often used as a dipping sauce for appetizers, a marinade for meats, a glaze for vegetables, and a topping for salads.
Ingredients
- Red Chilli Peppers: The main ingredient in sweet chilli sauce is red chilli peppers. These peppers provide the sauce with its signature spicy flavor.
- Sugar: Sweet chilli sauce is also known for its sweetness. This sweetness comes from sugar, which is added to balance out the spiciness of the chilli peppers.
- Vinegar: Another key ingredient in sweet chilli sauce is vinegar. The acidity of the vinegar helps to balance out the sweetness of the sugar and provides a tangy flavor to the sauce.
- Garlic: Garlic is often added to sweet chilli sauce to provide an additional layer of flavor.
- Cornstarch: Cornstarch is often used as a thickening agent in sweet chilli sauce.
- Other ingredients that may be added to sweet chilli sauce include ginger, lime juice, fish sauce, soy sauce, and sesame oil.
Uses
- Use it as a substitute for ketchup: Sweet chili sauce can be used as a substitute for ketchup in recipes such as meatloaf, sloppy joes, and burgers.
- Pair it with creamy sauces: Sweet chili sauce pairs well with creamy sauces such as mayonnaise or sour cream.
- Use it as a glaze: Sweet chili sauce can be used as a glaze for roasted meats or vegetables.
- Add it to stir-fry dishes: Sweet chili sauce can be used as a stir-fry sauce for vegetables and meats.
- Mix it with vinegar for a salad dressing: Mix sweet chili sauce with vinegar or lime juice to make a salad dressing.
- Use it as a marinade: Sweet chili sauce can be used as a marinade for meats such as chicken or shrimp.
- Combine it with soy sauce: Sweet chili sauce and soy sauce make a delicious combination for a stir-fry or marinade.
- Use it as a topping for pizza: Sweet chili sauce can be used as a topping for pizza instead of tomato sauce.
- Mix it with cream cheese for a dip: Mix sweet chili sauce with cream cheese for a sweet and spicy dip.
Regional Variations
- In South Africa, sweet chilli sauce is often used as a dip for chips, fried chicken, and other fast foods.
- In Nigeria, sweet chilli sauce is often used as a dip for fried plantains and other snacks.
- In Ghana, sweet chilli sauce is commonly used as a dip for kebabs, fried plantains, and other street foods.
Sweet Chili Sauce vs. Other Condiments
Sweet chili sauce is a condiment made from a blend of red chili peppers, sugar, vinegar, and various other ingredients. Chutney, on the other hand, is a type of relish that originated in India. It is made from a variety of fruits, vegetables, and spices, and can be sweet or savory depending on the ingredients used.
While both sweet chili sauce and chutney may contain sugar and spices, they are different in terms of their ingredients and traditional uses. Sweet chili sauce is commonly used in Asian cuisine, while chutney is a staple of Indian cuisine.
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Jam is a type of spread made from cooked fruit and sugar. It is typically used as a breakfast spread or a condiment for toast, muffins, and other baked goods. Sweet chili sauce, on the other hand, is a condiment made from chili peppers, sugar, vinegar, and various other ingredients. It is a sweet and spicy sauce that is often used as a dipping sauce for appetizers, a marinade for meats, a glaze for vegetables, and a dressing for salads.
The primary difference between jam and sweet chili sauce is their intended use and the ingredients used to make them.
Chermoula
Chermoula is a bold and zesty North African condiment, traditionally used as a marinade for seafood, but its versatility goes far beyond that. Use it to marinate steak or chicken, toss with grilled vegetables, or spoon over roasted meats. It’s just as good as a finishing sauce as it is a marinade.
Ingredients:
- Fresh Herbs: A combination of fresh parsley and cilantro for brightness and depth.
- Chilies: Serrano pepper adds a nice kick.
- Shallot: For a milder, slightly sweet onion flavor.
- Garlic Cloves: Essential for bold flavor.
- Fresh Lemon Juice: Adds zesty acidity to balance the richness.
- Seasonings: A fragrant mix of paprika, cayenne, cumin, salt, and optional saffron threads gives the sauce its signature warmth and complexity.
- Extra Virgin Olive Oil: This is your base, so use the best quality you can.
Preparation
- Add all the ingredients except the olive oil to your processor, blender, or bowl.
- For Chunkier Chermoula: Add the olive oil and mix by hand until well combined.
- For Smoother Chermoula: Add the oil and pulse in a food processor or blender to reach your desired consistency. For the Smoothest Chermoula: Blend all ingredients without the oil first, then slowly drizzle in the olive oil with the machine running.
Tips and Uses:
- For this recipe, I've included the fiery serrano pepper for a bit of zing and kick, but if you're able to obtain local African chili peppers, please use those instead.
- Let it Rest. After blending or mixing, let the chermoula sit for at least 15-20 minutes before using.
- Marinade. Chermoula is perfect for marinating chicken, especially bone-in thighs or whole roasted cuts. Let it soak overnight for maximum flavor and moisture. It’s also excellent on fish, shrimp, lamb, or even tofu before grilling or roasting.
- Use it as a Finishing Sauce. Drizzle it over grilled or roasted meats like steak, chicken, pork, or lamb for a vibrant, herby kick. It’s especially good on dishes like my Ancho Crusted Porterhouse or Grilled London Broil Steak.
- As a Dip. Serve it as a dip with warm pita bread, naan, or crunchy vegetable sticks.
- Stir it In. Mix chermoula into cooked rice, couscous, or quinoa for a fast flavor upgrade.
- Seafood! Traditionally used with fish, chermoula pairs wonderfully with grilled shrimp, salmon, cod, or any firm white fish.
Storage
- Store your chermoula in an airtight container in the refrigerator for up to 2 weeks. The olive oil may solidify slightly when chilled, but it will return to its pourable consistency at room temperature.
- Freezing Instructions. Chermoula freezes beautifully for longer storage, up to 3 months or more. For easy portioning, spoon it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer-safe bag or container.
West African Hot Red Pepper Sauce Recipe
Adapted from Evi Aki’s Flavors of Africa, this West African Hot Red Pepper Sauce recipe makes 1½ to 2 cups.
Ingredients:
- ¼ C. olive oil
- 1 tsp. salt or to taste
- 4 campari tomatoes (approx. 6 oz.), green stems removed
- 1 orange bell pepper (approx. 6 oz.), trimmed and de-seeded
- 1 sweet vidalia onion (approx. 10 oz.) (can substitute a small yellow onion), trimmed and peeled
- 2 cloves garlic, peeled, germs removed, and minced
- About 1 oz. (around 4) red habanero peppers, trimmed and de-seeded; see notes on safe handling below
Preparation:
- Measure out the olive oil and set it aside. Measure out the salt and set aside.
- Prepare the tomatoes, bell pepper, onion, and garlic first. Cut the tomatoes, bell pepper, and onion into large chunks. Add them all to the blender pitcher.
- Put a piece of parchment paper over the cutting board. Put on clean food gloves and protective eyewear before preparing the habanero peppers. If using frozen peppers, dunk them briefly in warm water to thaw, and then pat them dry. Remove the stems, ribs, and all seeds. Put the peppers into the blender with the other vegetables. Carefully discard the parchment paper with the seeds and stems. Remove gloves.
- Put the lid on the blender or food processor and pulse until the mixture is smooth. Now add the salt and olive oil, put the lid back on, and blend on medium-high until fully incorporated. It’s okay if the mixture looks pale pink at this point.
- Keeping protective eyewear on, carefully pour the entire mixture into a medium-sized saucepan. Set the heat to medium and, once the sauce starts bubbling, set a 30-minute timer. Lower heat slightly if needed to avoid big splatters. Stir the mixture about once every 5 minutes or until it’s thicker and darker orange.
- Allow the sauce to cool slightly before tasting it and adding more salt if desired.
This recipe happens to be vegan and gluten free. And, unlike my homemade Mexican orange sauce, it reheats nicely. To make a pasta sauce, set some in a small pan over medium heat until bubbling. Mix it into your cooked pasta of choice, and add a little more salt to taste. Alternatively, when the sauce begins to bubble, whisk in a few tablespoons of heavy cream, add a sprinkle of salt, and continue stirring until it thickens slightly.
These African chili sauce recipes offer a delightful way to spice up your meals. Whether you prefer the fiery kick of habaneros or the sweet heat of chili peppers, there’s a sauce for every palate. Experiment with these recipes and discover your favorite way to add an African twist to your kitchen!
