Sosu Kaani – Senegalese Chile Sauce

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Last Updated on January 12, 2020 by Chef Mireille

Sosu Kaani – Senegalese Chile Sauce is a mild hot sauce that is perfect to dip your fried foods into.

Soso Kaani, Senegalese Hot Sauce

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

sauce -edit

Instead of ketchup, try this delicious hot sauce next time with your french fries!

Senegal Chile Sauce -edit

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
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Sosu Kaani – Senegalese Chile Sauce

Prep Time5 mins
Cook Time15 hrs
Total Time20 mins
Course: Condiments
Cuisine: Senegalese
Servings: 6
Calories: 64.23kcal

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Calories: 64.23kcal | Carbohydrates: 5.15g | Protein: 0.94g | Fat: 4.84g | Saturated Fat: 0.38g | Sodium: 212.28mg | Fiber: 1.28g | Sugar: 2.87g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Easy Layer Cream Cake with Fresh Berries & Custard for National Holidays

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Mark

    I am always looking for new dipping sauces and this looks great. Has a little bit of spice, not a bad thing! I think it might go well with my empanadas! Thanks for sharing.

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