Kani sauce

Name: Kani sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Cuisine: Sénégal
Ingredients: 60 g food-grade hot red chilies, stems removed; 150 g peeled onion; 2 peeled garlic cloves; 20 ml oil; 30 ml food vinegar, 5% acidity; 100 ml potable water, plus a little if needed; ¼ teaspoon salt, adjusted

🌶️ A cooked red-chili, onion and garlic condiment served in tiny amounts.

Ingredients

60 g food-grade hot red chilies, stems removed
150 g peeled onion
2 peeled garlic cloves
20 ml oil
30 ml food vinegar, 5% acidity
100 ml potable water, plus a little if needed
¼ teaspoon salt, adjusted

Preparation

Ventilate and wear food-safe gloves. Wash and stem chilies, weighing 60 g. Prepare onion and garlic on a dedicated board.

Chop roughly and briefly blend with 100 ml water in a closed jug, leaving fine texture. Wait before opening.

Warm oil gently in a small pan. Add the mixture away from your face and stir with a long spoon.

Simmer gently about 20 minutes partly covered, stirring the bottom and adding water if it catches.

Add vinegar and salt and simmer 5 minutes more, until sauce is soft and onion no longer raw-crunchy.

Cool a tiny drop on a clean spoon before cautiously tasting. Avoid repeated tasting. Expected yield is about 240 g.

Serve tiny amounts with a dedicated spoon. Cool the rest rapidly in a shallow container and refrigerate within two hours in a clean closed jar. Wash tools and hands.