Small Bowl of Kaani Sauce
(click to enlarge)

Kaani Sauce


Senegal
Makes:
Effort:
Sched:
DoAhead:  		 1-2/3 cups
**
1 hr
Yes		 Sauces of this sort are served with various street foods in Senegal and other West African countries. Adjust chili hotness to your preference, but it's not supposed to be mild.

1-1/2
6
1
4
1
1
1/2
1/3
#
oz
cl


T
t
t
Tomatoes
Onion
Garlic
Habanero (1)
Bay Leaf
Olive Oil (2)  
Salt
Pepper
Prep   -   (20 min)
  1. Chop ONION medium. Crush GARLIC and chop small. Mix.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop medium.
  3. Cap and seed HABANERO and chop small. Add to Tomatoes.
Run   -   (40 min)
  1. In a sauce pan, heat Olive Oil and fry Onion mix stirring until translucent.
  2. Stir in Tomato mix and Bay Leaf. Simmer covered about 30 minutes, stirring now and then.
  3. Stir in Salt and Pepper and boil out excess liquid (if any).
  4. Remove Bay Leaf and Run in a blender or processor until smooth.
NOTES:

  1. Habanero Chili:

      These are almost completely disarmed by seeding, so I consider 4 to be the minimum. Of course, chilis vary in heat, so your experience may differ. For details see our Chilis page.

  2. Olive Oil

      While most street vendors would be using Peanut Oil today, Olive Oil has certainly been available in West Africa since before peanuts came from the Americas. I see no reason not to use an Extra Virgin Olive Oil here. You could also try Red Palm Oil, which has been inexpensively available in West Africa for thousands of years longer than peanut oil.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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