Sosu Kaani – Senegalese Chile Sauce is a mild hot sauce that is perfect to dip your fried foods into.
Just about every country in Africa, Asia, the Caribbean and much of Latin America has their own version of hot sauce. Some are more acidic, some are sweeter, some are only mildly hot while others put your mouth on fire. It’s interesting to see these subtleties and discover your favorite. While most of the hot sauce eating world has gone crazy over Sriracha, I much prefer the less acidic Sambol Olek. It’s all a matter of preference. Today I am presenting the Senegalese version of hot sauce, commonly eaten with fried foods and to add a little heat to any Senegalese dish.
It’s only necessary to rough chop the vegetables since everything will be pureed in the food processor.
IN THE MAKING – HOW TO MAKE SOSU KAANI – SENEGALESE CHILE SAUCE
Instead of ketchup, try this delicious hot sauce next time with your french fries!
This hot sauce is mild by my standards, however, some palates may consider it quite spicy. For me, it is mild enough to be used as a dipping sauce for fried foods, which is how they enjoy it in Senegal.
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!