African Yellow Chili Sauce

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

1. Prepare the vegetables

   Wash the peppers, remove the seeds and cut into large pieces. Mince the shallots, chop the garlic and ginger.

   Time: PT10M

2. 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

3. 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

4. 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

5. Add the stock

   Crumble the shrimp stock cube into the sauce and mix well until fully dissolved.

   Time: PT2M

6. Finishing with water

   Pour the final half‑cup of water (≈125 ml) and let simmer over low heat for 5 minutes.

   Time: PT5M

7. 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