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.
Sosu Kaani – Senegalese Chile Sauce
- 2 tablespoons oil
- 1 chopped onion
- 1 chopped garlic clove
- 1 tablespoon tomato paste
- 4 small tomatoes chopped
- 1 chopped Habanero chile/ Scotch Bonnet pepper
- 1 bay leaf
- salt and ground black pepper to taste (approximately 1/2 teaspoon each)
- In a skillet, heat oil.
- Add onion and garlic. Cook on low heat for about 5 minutes until onions are very soft and begin to brown.
- Add tomato paste, tomatoes, pepper and bay leaf. Simmer for 10 minutes, until the tomatoes are softened and sauce is thickened.
- Add salt and pepper, to taste.
- Discard bay leaf and puree.