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
- Medium saucepan
- 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
- 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.