Ingredients
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60
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150
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150
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50
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-
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1/2
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-
-
-
-
-
-
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Directions
Hot Pepper and Anchovy Sauce – West African, This is served as a condiment and is obviously hot and spicy The original recipe uses a mortar and pestle but you can make it easier by using a small food process Keep refrigerated , This is served as a condiment and is obviously hot and spicy The original recipe uses a mortar and pestle but you can make it easier by using a small food process Keep refrigerated
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Spoon Into an Air-Tight Jar Along With All the Excess Oil, Seal Allow to Cool and Store in the Fridge. |
