Tomato-Free Chili Sauce
Tomato-Free Chili Sauce is a medium African recipe that serves 4. 700 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 11 min | Cook: 26 min | Total: 47 min
Cost: $6.35 total, $1.59 per serving
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
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
Blending
Place the ginger, onions, garlic, both bouillon cubes (beef and shrimp), hot chilies and 60 ml vegetable oil into the blender.
Time: PT5M
Blending
Blend on high speed until a smooth, homogeneous paste forms.
Time: PT1M
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
Incorporating the mixture
Slowly pour the blender contents into the hot oil while constantly stirring with the wooden spoon.
Time: PT1M
Initial cooking
Let cook over medium heat, stirring regularly for 10 minutes.
Time: PT10M
Temperature: moyen
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
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
Dietary info: Non vegetarian, Non vegan, Lactose free, low-carb, keto-friendly
Allergens: Shrimp (shrimp bouillon), Gluten (possible in bouillon cubes)
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
The sauce burns at the bottom of the pan.
Reduce heat immediately, stir constantly and add a small spoonful of water or oil to loosen.
The mixture is too thick after cooking.
Gradually incorporate a little hot water or extra oil until desired consistency is reached.
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.
Last updated: August 21, 2026
