Tomato-Free Chili Sauce

Ingredients

• 150 g Fresh ginger (peeled and coarsely chopped)
• 6 pieces Garlic cloves (peeled)
• 2 pieces Medium onions (peeled and quartered)
• 2 pieces Hot chilies (seeded if you want less heat)
• 1 piece Beef bouillon cube (crumbled)
• 1 piece Shrimp bouillon cube (crumbled)
• 310 ml Vegetable oil (250 ml for cooking, 60 ml for the blender)
• to taste Salt (add at end of cooking)

Instructions

1. Ingredient preparation

   Peel the ginger, garlic cloves and onions. Cut the ginger into large pieces, the onions into quarters and keep the garlic whole.

   Time: PT5M

2. Blending

   Place the ginger, onions, garlic, both bouillon cubes (beef and shrimp), hot chilies and 60 ml vegetable oil into the blender.

   Time: PT5M

3. Blending

   Blend on high speed until a smooth, homogeneous paste forms.

   Time: PT1M

4. Heating the oil

   Pour 250 ml vegetable oil into a saucepan and heat over medium heat until it is hot but not smoking.

   Time: PT3M

   Temperature: moyen

5. Incorporating the mixture

   Slowly pour the blender contents into the hot oil while constantly stirring with the wooden spoon.

   Time: PT1M

6. Initial cooking

   Let cook over medium heat, stirring regularly for 10 minutes.

   Time: PT10M

   Temperature: moyen

7. Seasoning and final cooking

   Add salt to taste, then continue cooking 10 to 15 minutes until the sauce thickens, takes on a light golden color and the oil rises to the surface.

   Time: PT12M

   Temperature: moyen

8. Jar and cooling

   Remove the saucepan from heat, let cool slightly then transfer the sauce into airtight glass jars. Seal the jars and let cool completely before placing them in the refrigerator.

   Time: PT2M

Nutrition Facts

Calories

700

Protein

2 g

Carbohydrates

5 g

Fat

78 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh ginger: Ground ginger (1 teaspoon)
• Instead of Garlic cloves: Garlic powder (1 teaspoon)
• Instead of Medium onions: Green onions (4 stalks)
• Instead of Hot chilies: Cayenne pepper powder (1 tablespoon)
• Instead of Beef bouillon cube: Liquid beef broth (1 teaspoon)
• Instead of Shrimp bouillon cube: Liquid seafood broth (1 teaspoon)
• Instead of Vegetable oil: Peanut oil, Sunflower oil
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Blender
• Saucepan
• Wooden spoon
• Measuring cup or glass
• Airtight glass jars
• Stovetop burner

Critical Steps — Do Not Skip

• Blending with all ingredients
• Blending until smooth consistency
• Pouring the mixture into hot oil (splash risk)
• Final cooking until coloration and thickening

Chef Tips from the Video

• Use fresh chilies preferably for a more authentic flavor.
• Lightly roast the chilies before blending for a slightly smoky taste.
• Serve the sauce with rice, cassava, grilled meats or as a condiment for African soups.

Troubleshooting

Storage

Refrigerator: Store in an airtight jar in the refrigerator, up to 2 weeks.

Freezer: The sauce freezes well: up to 3 months in an airtight container.

Room temperature: Do not store at room temperature, risk of rapid spoilage.

Make-Ahead Tips

• Prepare the sauce the day before and let it rest in the refrigerator: flavors develop further.
• Sterilize jars before filling for longer preservation.
• The sauce improves after 24 h in the fridge.