African Yellow Chili Sauce
African Yellow Chili Sauce is a medium West Africa recipe that serves 4. 350 calories per serving. Recipe by AMA'S KITCHEN on YouTube.
Prep: 15 min | Cook: 32 min | Total: 57 min
Cost: $11.40 total, $2.85 per serving
Ingredients
- 3 pieces African yellow peppers (Lightly roasted, seeded and cut into pieces)
- 2 pieces Shallots (Can be replaced by 1.5 large onions if unavailable)
- 6 cloves Garlic cloves (Peeled)
- 100 g Fresh ginger (Peeled and coarsely chopped)
- 120 ml Water (for blending) (½ cup)
- 150 ml Vegetable oil (About 1 cup, neutral oil (sunflower, canola, or peanut))
- 1 cube Shrimp stock (seafood flavor) (Can be replaced by vegetable stock or fish sauce)
- 125 ml Water (for finishing) (Additional ½ cup)
- 1 tsp Salt (Adjust to taste)
Instructions
Prepare the vegetables
Wash the peppers, remove the seeds and cut into large pieces. Mince the shallots, chop the garlic and ginger.
Time: PT10M
Blend the puree
Place the peppers, shallots, garlic, ginger and ½ cup water in the blender. Blend until a smooth puree is obtained.
Time: PT5M
Initial cooking
Pour the puree into a saucepan. Heat over medium heat, stirring constantly until the water evaporates completely (about 10‑15 min).
Time: PT12M
Incorporate the oil
Add the vegetable oil (≈150 ml) in a stream while continuing to stir. Cook over medium heat for 15 minutes, stirring occasionally.
Time: PT15M
Add the stock
Crumble the shrimp stock cube into the sauce and mix well until fully dissolved.
Time: PT2M
Finishing with water
Pour the final half‑cup of water (≈125 ml) and let simmer over low heat for 5 minutes.
Time: PT5M
Cool and serve
Remove the saucepan from the heat, transfer the sauce to a small bowl and let cool completely before serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 2 g
- Carbohydrates
- 8 g
- Fat
- 38 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten‑free (if gluten‑free stock), Dairy‑free, low-carb, keto-friendly, low-calorie
Allergens: Shellfish (shrimp stock), Peanuts (if peanut oil used)
Ingredient Substitutions
- Instead of African yellow peppers: Orange peppers, Red peppers
- Instead of Shallots: Yellow onion
- Instead of Garlic cloves: Garlic powder (1 tsp)
- Instead of Fresh ginger: Ground ginger (1 tsp)
- Instead of Water (for blending): Light broth
- Instead of Vegetable oil: Olive oil, Peanut oil
- Instead of Shrimp stock (seafood flavor): Vegetable stock, Fish sauce (1 tsp)
- Instead of Water (for finishing): Light broth
- Instead of Salt: Sea salt
Equipment Needed
- Chef's knife
- Cutting board
- Immersion blender or regular blender
- Medium saucepan
- Wooden spoon or spatula
- Measuring cup (ml)
- Cooling bowl (optional)
Critical Steps — Do Not Skip
- Blend the ingredients until a smooth puree is achieved.
- Cook the puree until all the initial water has evaporated.
- Incorporate the oil slowly while emulsifying the sauce.
Chef Tips from the Video
- Choose fully ripe yellow peppers for a sweeter, less bitter flavor.
- Lightly grill the peppers before blending to add a smoky note.
- Taste the sauce at each seasoning stage to adjust salt and heat.
Troubleshooting
The sauce separates after adding the oil.
Remove from heat, let cool slightly, then whisk vigorously. Add a little warm water if needed.
The sauce is too thick.
Incorporate hot water, one tablespoon at a time, until the desired consistency is reached.
Not spicy enough.
Add a few drops of hot sauce or a small chopped fresh chili during cooking.
Storage
Refrigerator: Store in an airtight jar, up to 2 weeks maximum.
Freezer: Not recommended; the oil texture may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce in bulk and store in the refrigerator for future meals.
- The sauce pairs well with grilled chicken, fish or rice.
Last updated: August 24, 2026
