Almost every country in Africa, Asia, the Caribbean and Latin America has their own version of a hot sauce. Some are more acidic, some are sweeter, some are only mildly hot while others put your mouth on fire. It’s interesting to see these subtleties between countries and to discover your favorite. The Senegalese version of hot sauce is commonly eaten with fried foods, especially for dipping akara in, and to add a little heat to any West African dish.

Sosu Kaani- Senegalese Hot Sauce

This hot sauce is comparatively mild as African and Caribbean hot sauces go, but heat-adverse eaters might consider it quite spicy. For most, though, it is mild enough to be used as a dipping sauce for fried foods, which is how it's enjoyed in Senegal, or anything else crying out for a little kick.

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Course: Condiment, Dip, Sauce

Cuisine: African, Senegal, West Africa

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: cups

Author: My Hungry Traveler

Equipment

Medium saucepan

Ingredients

2 tbsp Vegetable oil
1 medium Onion, roughly chopped
1 clove Garlic, roughly chopped
1 tbsp Tomato paste
14 oz Can diced tomatoes
1 Habanero pepper, stemmed, seeded, and minced
1 Bay leaf
Kosher salt and black pepper

US Customary – Metric

Instructions

Heat oil in saucepan over medium heat. Add onion and garlic. Cook until soft, about 6 minutes. Add tomato paste and stir until lightly caramelized, around 2 minutes. Add tomatoes, chilies, and bay leaf. Cook, stirring often, until reduced and thickened, another 5 minutes.
Remove from heat and discard bay leaf. Puree sauce in a processor or blender. Add salt and pepper to taste. Let cool and store in the refrigerator in a sealed container for up-to 2 weeks.