Soutrou (Pepper Sauce)

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   (Note: Jumbo cubes are stock cubes available in African specialty stores. They have a unique flavor which cannot be replicated with standard stock cubes. Ground dried shrimp can be found in African and Asian markets.)

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   1. Place onion and garlic in food processor (or mortar and pestle) and grind to a fine paste.

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   2. Heat oil in a small saucepan over medium-low heat. Add onion and garlic paste to pan and cook until water has evaporated (about 5 minutes). Watch the sauce carefully and stir frequently, as the onions and garlic should not brown.

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   3. Add ground pepper powder, shrimp powder and water to pan. Boil until the water evaporates, sauce thickens and oil begins to separate into small pools at the surface.

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   4. Add the rest of the water. Boil until sauce reaches correct consistency (similar to tomato ketchup) and oil separates from the sauce once again.

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   5. Stirring constantly, add crumbled Jumbo cube. Saute for 1-2 minutes. Then remove from heat. When cool, sauce can be stored in the refrigerator for about a week. If the surface is covered with oil (similar to harissa), the pepper paste will keep longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.