A fiery condiment of blended scotch bonnet peppers, tomatoes, onions, and citrus, served alongside almost every Gabonese dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small bowl or jar
Garnishes: lime wedge
Accompaniments: grilled fish, brochettes, rice dishes
Instructions
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1
Roast scotch bonnet peppers and tomatoes over an open flame or in a dry pan until charred.
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2
Blend roasted peppers, tomatoes, onion, and garlic to desired consistency (chunky or smooth).
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3
Heat oil in a small pot, add the blended mixture.
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4
Cook 5 minutes, add lime juice and salt.
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5
Cool and store in a jar. Keeps refrigerated for one week.
Did You Know?
In Gabon, asking for extra sauce piment is a badge of honour, and refusing it entirely may raise eyebrows at the dinner table.
Chef's Notes
Equipment Tips
- blender or mortar
- small pot
- jar
Garnishing
lime wedge
Accompaniments
grilled fish, brochettes, rice dishes
The Story Behind Sauce Piment
Hot pepper sauce is the universal condiment of Gabonese cuisine, present at every table. The technique of roasting peppers before blending concentrates their heat and adds a smoky complexity. Every family has their own recipe, guarded and passed down through generations.
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