Guinean Hot Pepper Sauce

I encountered this bold, fiery, and deeply flavoured pepper sauce when I worked in Conakry, Guinea. It is a staple in West African cuisine and pairs perfectly with grilled meats, rice, stews, and even fried plantains. Unlike some milder hot sauces, Guinean pepper sauce is unapologetically spicy,with layers of flavour from garlic, ginger, and aromatic spices.

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Keyword: African, Hot Sauce, Chilis, Condiments

Category: Basic Preparations, Sauces, Spice Blends & Seasonings

Course: Sauces, Cold, Spice Blends & Seasonings

Cuisine: African

Prep Time: 10

Cook Time: 10

Total Time: 25

Servings: Pint

Calories: 316kcal

Author: MJF

Cost: £2.00

Equipment

1 Cutting Board and Cooks Knife
1 Pot with Lid
1 Wooden Spoon
1 Preserving Jar

Ingredients

Main Ingredients:

10-12 each Scotch bonnet peppers or a mix of habanero and bird’s eye chilies
1 each medium onion chopped
4 cloves garlic peeled
1- inch piece ginger peeled and chopped
2 each large tomatoes chopped (optional, for a slightly milder version)

Spices & Seasoning:

2 tbsp red palm oil or neutral oil like peanut oil
1 tsp smoked paprika optional but adds depth
1 tsp ground black pepper
½ tsp ground cloves or allspice
½ tsp nutmeg a common West African spice
1 tsp salt or to taste
each Lemon, juice only or 2 tbsp vinegar, for balance

Extras for Depth (Optional but Recommended):

1 tsp Dried Shrimp Powder or 1 small piece of fermented fish for umami, as used in traditional sauces
½ tsp Mustard Seeds adds complexity

Instructions

Prepare the Peppers & Aromatics:

Remove stems from the peppers (keep seeds for extra heat).
Roughly chop the onion, garlic, ginger, and tomatoes (if using).

Sauté for Flavour Development:

Heat the red palm oil in a pan over medium heat.
Add the chopped onion, garlic, and ginger. Sauté until fragrant and lightly golden.
Stir in the spices (smoked paprika, cloves, black pepper, nutmeg).

Blend the Sauce:

Transfer the sautéed mixture to a blender.
Add the peppers and blend until smooth (or leave slightly chunky for texture).
If too thick, add 1-2 tbsp of water or lemon juice to adjust consistency.

Simmer & Develop Flavour:

Return the blended sauce to the pan.
Cook on low heat for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavours deepen.

Final Adjustments:

Stir in lemon juice or vinegar.
Adjust salt and spice levels to your taste.

Cool & Store:

Let the sauce cool before transferring to a sterilized glass jar.
Store in the fridge for up to 2 weeks, or freeze in small portions for longer storage.

Notes

Serving Suggestions:

With grilled meats – Perfect with Guinean poulet yassa (chicken in mustard-onion sauce)
As a side dip – Serve with fried plantains or sweet potatoes
With rice dishes – Especially Jollof rice or Guinean riz gras
Mix into stews & soups – For extra heat and depth

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