Pilipili ya Kukaanga Swahili Fried Chilli Sauce
A fiery Swahili condiment made by frying red chillies, tomatoes, and onions in oil until they reduce into a thick, glossy paste. Also known as pilipili ya kukaangwa, it is the classic side sauce for pilau, biryani and nyama choma ready in under 30 minutes and keeps for weeks in the fridge.
Ingredients
Ingredients
- 4 ripe tomatoes chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon cooking oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ cup water
- Fresh chili finely chopped to taste
- 1 teaspoon fresh lemon juice
- Fresh cilantro chopped
Instructions
Instructions
- Heat the oil in a saucepan on the medium flame. Add some onion and cook untill soft and lightly golden.
- Add the garlic and sauté for about 30 seconds.
- Add the chopped tomatoes and fresh chili, if using, salt, and black pepper. Cook for 5–8 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Add the water, cover, and simmer for another 5–10 minutes until the sauce thickens but remains spoonable.
- Stir in the fresh lemon juice and cilantro. Taste and adjust the seasoning.
- Serve warm alongside pilau or fried tilapia and enjoy!
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based in the products used in the recipe.
Nutrition
Calories: 21kcalCarbohydrates: 1gProtein: 0.2gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 1mgPotassium: 19mgFiber: 0.2gSugar: 0.4gVitamin A: 5IUVitamin C: 1mgCalcium: 4mgIron: 0.04mg
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