Category: Sauce
Egusi Sauce
Egusi Soup, thickened with flour ground from seeds of a species of Cucurbitaceae (gourds, melons, pumpkins, and squashes) is common in Western Africa. In Central Africa, the […]
Read moreMoambé Sauce and Nyembwe Sauce
Palm nuts, the fruit of the African oil palm, are available only in the tropics. Moambé (or Mwambe) or Nyembwe Sauce (also called Palm Butter) is made by boiling the […]
Read moreNiter Kibbeh
Take unsalted butter and melt it slowly, cook it so that the moisture in the butter evaporates — the milk solids will sink to the […]
Read morePeanut Sauce
Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan Africa. This sauce can be served with any grilled chicken, meat, or fish, or with boiled Plantains, Yam, […]
Read morePeri-Peri Marinade
The words Pili-Pili, Piri-Piri, and Peri-Peri all refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot […]
Read morePili-Pili Sauce
An easy-to-make hot sauce. Pronounced “pee-lee pee-lee”, also spelled pilipili. From the Atlantic to the Indian Ocean, this word is used throughout tropical Africa to […]
Read moreSauce aux Champignons et Citron
In the Congo region, this sauce is made with wild mushrooms and green lemon. Since African mushrooms may not be available outside of Africa, substitute […]
Read moreSauce aux Crevettes
Dried shrimp or prawns are used to add flavor to many stews and soups in Western Africa and the western part of Central Africa. Sauce aux […]
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