Hot Pepper and Anchovy Sauce - West African

Recipe by Coasty
READY IN: 10mins
YIELD: 1 jar




  • 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.
  • 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.
  • 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.
  • Spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.