Pilipili ya Kukaanga (Kenyan Chilli Sauce) is a traditional Kenyan recipe for a classic hot sauce made from African birds' eye (piri-piri) chillies. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Kenyan Chilli Sauce (Pilipili ya Kukaanga).
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This is a classic hot chilli sauce from Kenya that can be served as a spicy dipping sauce or as a relish. The term pilipili refers to African birds’ eye peppers, though you can make this from others chillies as well. We’re luck in that we have African birds’ eyes at the bottom of the garden (the birds whilst foraging always deem to drop a few seeds each year so we have a continuing supply).
Add the vegetable oil to pan and place over medium heat. When hot, add the chopped onions and fry until lightly browned (about 5 minutes).
Stir in the ginger garlic paste then add the cayenne pepper and ground cumin. Fry for 2 minutes until the raw garlic smell disappears.
Now add in the grated tomatoes, mix well then cook for 2 minutes, frequently stirring. At this point stir in the tomato paste then add the chopped green chilies and salt.
Add lemon juice and stir vigorously to combine. Continue cooking (about 10 minutes) until the oil separates from the tomato mixture.
You can drain the excess oil in the pili-pili to use in other dishes. It gives a very distinct and delicious flavour to other dishes
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