Hot Pepper And Anchovy Sauce - West African – a delicious recipe with chilies, scotch bonnet chilies, vegetable oil, habanero chilies, anchovies, anchovy fillet. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak the dried chillies over night, then drain and place in a pestle and mortar. Pound to a paste then add the anchovies and pound to a paste. Follow this with the other chillies a handful at a time and pound to a paste as well.
2
Once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. Add the chilli paste carefully to the oil and mix inches Add the sugar then season.
3
You will need to cook for a long time until all the water from the chillies have evapourated off and the only liquid left is from the oil. By this point the chillies will have blackened significantly.
4
Spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.
334
kcal
Calories
38
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 60 g piri-piri chilies, dried, 150 g scotch bonnet chilies, 150 ml vegetable oil, 50 g habanero chilies, and more.
Yes, Hot Pepper And Anchovy Sauce - West African falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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