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West African Pepper Sauce

West African pepper sauce is a hot and spicy sauce made with habaneros, tomatoes, ginger, and strong onion and garlic notes. This African condiment is so addictive, and you will be happy to join the ranks of your must-have condiments!

African sauce  served in a bowl

 EXTREME HOT SAUCE RECIPE – Taste buds on fire!

This West African Pepper Sauce shouldn’t be mistaken with the Ghanaian Shitto, which is also a delicious hot sauce but it’s dried fish and prawns along with onions, chili, garlic, and some spices. It’s so delicious, and it’s makes everything better. I can’t just talk enough about how good it tastes. You can click here to see how it’s made. 


The African sauce is so versatile; it’s great on almost anything. It does wonders for flavor. Add a teaspoon or two to just about anything, and you won’t be disappointed with the result. 

I use this sauce as a condiment with rice, noodles, pasta, dipping for fries, yams, boiled eggs, drizzled over veggies, meat or tofu, and so much more. In short, you can use this sauce the way we use ketchup or Tobasco sauce.


Traditionally, the African sauce is very hot; however, it is highly customizable. For example, you can add more tomatoes to reduce the intensity of the heat.

This all-purpose sauce is one of those things that is super simple to make. The key to getting that extra flavor is not skipping out on fresh garlic and ginger. It makes a difference!

How To Make the African sauce

  • Put all the ingredients except the oil in the bowl of a food processor and blend till fairly smooth. 
  • If you really want it super smooth, use a blender and blend it to your desired consistency. 
  • Cook in the oil for 20 minutes, stirring often in order to prevent it from burning. 
  • Start enjoying it immediately or store it in an airtight container till needed. Easy!
African sauce sored in a jar


Once the sauce cools down, refrigerate, and always use a clean and dry utensil when dipping into the jar to prevent contamination. It will last in the fridge for months! 

  • Coarsely chop the tomatoes, onions, and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, Maggie in the food processor along with as much oil as desired.
  • Pour the pepper mixture into a small saucepan bring it to a boil and slowly simmer for about 15 minutes. Stirring frequently to prevent burns. Adjust for salt
  • Let it cool, pour in a mason jar or a container with a lid, and store it in a fridge for about a week or more. For your pepper sauce to last a long time, make sure it is fully covered in oil.


  • The saucepan keeps long due to the amount of oil used in the recipe. Reduce if desired, but the hot sauce won’t stay good for long.
  • Freeze the sauce can for up to four months.
  • Use as many or as few habanero peppers to match your taste.
  • Add herbs like Parsley or Cilantro can if desired.

Other delicious West African Recipes to try:

African sauce sored in a jar

African pepper sauce

African pepper sauce is a hot and spicy sauce made with habaneros, tomatoes, ginger, and strong onion and garlic notes. This African condiment is so addictive, and you will be happy to join the ranks of your must-have condiments!
5 from 4 votes
Print Pin Rate
Course: Condiment
Cuisine: African
Keyword: pepper sauce, sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 104.5kcal


  • 8 -10 Habanero peppers
  • 2 – 4 large tomatoes
  • 1 large onion
  • 1 bunch parsley
  • 1 inch ginger root
  • 4 cloves garlic
  • 1 tsp bouillon powder
  • salt to taste
  • Olive oil


  • Place the peppers, tomatoes, onion, parsley, ginger, and garlic in a blender. Blend all the ingredients till smooth.
  • Add the oil, blended mixture, salt, and bouillon powder in a large saucepan. Mix well and cover.
  • Cook the sauce for about 20 to 25 minutes, stirring occasionally. Adjust the seasoning to your taste.
  • Allow the mixture to cool down entirely and fill in your airtight glass containers.
  • Seal and store in the fridge. It will last about two weeks in the refrigerator.


  • You can adjust the heat by adding more or reducing the quantity of tomatoes.
  • Serve as a condiment with wings, beef, eggs, and much more.


Calories: 104.5kcal | Carbohydrates: 22.7g | Protein: 4.6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 1445.6mg | Potassium: 1017mg | Fiber: 5.6g | Sugar: 12.6g | Vitamin A: 3165.1IU | Vitamin C: 64.5mg | Calcium: 63.7mg | Iron: 1.3mg

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Recipe Rating


Sunday 22nd of October 2023

I tripled the recipe because my husband eats my green Kpakposhito sauce like water. 🀣🀣. His stomach is built like a wall. Trying it with habanero this time around was awesome πŸ‘ŒπŸ‘Œ. I added carrots for sweetness.

Chef Lola's Kitchen

Sunday 22nd of October 2023

🀣🀣 I am glad it came out well.


Thursday 29th of December 2022

Is there a non spicy onion and garlic sauce? You can add to fish?

Lola Osinkolu

Thursday 29th of December 2022

I don't have any other on the blog at the moment, but you can replace the hot peppers in this recipe with red bell peppers. It with turn out just as good without the heat.


Sunday 26th of December 2021

It was delicious! I made this to eat my African style baked whole tilapia fish with a side of firm ripe plantains. Felt like I was at a an African restaurant.

Lola Osinkolu

Friday 31st of December 2021

That’s so good to hear Katherine. Sounds like you absolutely nailed it!!! 😊😊😊😊😊😊