This is the Ivorian recipe for the pepper (chilli) sauce that’s typically served as an accompaniment to fermented cassava couscous, attiéké.
Prep time: 20 minutes/Cook time: 25 minutes/Serves: 8
Ingredients:
20 small habanero chillies
3 onions
1 large, ripe, tomato
1 garlic clove
2 bay leaves
salt and freshly-ground black pepper, to taste
60ml (1/4 cup) vegetable oil
4 tbsp Dijon mustard
Method:
Combine the chillies and garlic in a food processor and pulse to chop finely (do not process to a purée). Slice the onion finely. Chop the tomato finely.
Heat the oil in a pan, add the onions and fry for 3-4 minutes, until soft and translucent. Stir in the chopped chillies and garlic and fry for 2 minutes to soften. Add the tomato and bay leaves and season to taste with salt and black pepper.
Bring to a simmer and cook for 5 minutes, until the tomatoes start to break down. Add the mustard, stir to combine, cover and cook for 10 minutes.
Your sauce is now ready.
