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Mama Africa’s Pili Pili Sauce $9.95

Former restaurateur and Mama Africa founder Cathy Tshilombo creates an ultra-hot version of this traditional hot sauce.

​Meaning “pepper pepper” pili pili sauce is a condiment that originated in the tropical region of Africa. And this one is based on Tshilombo’s mother’s recipe. Hailing from the Bakwa Kalonji Bakwa Mukendi Bena Bilonda Tribe, in the Kasai Region of the Congo DRC, Tshilombo’s mother would never eat without pili pili sitting on her table after refining her formula in 1966. In fact, she carries a jar with her everywhere.

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HOW TO USE

This sauce can easily be dropped and drizzled atop anything. Spice up your eggs, grilled meats or veggies. Drizzle into a pot of fluffy white rice to add heat and depth. Or mix a splash into ketchup to make a dip for crispy fried potatoes. We especially love it in our Fried Sweet Plantains with Pili-Pili Sauce:
Peel then slice 1 pound ripe plantains into ½-inch rounds. Line a large plate with paper towels. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons neutral oil until shimmering. Add the plantains in a single layer, then reduce to medium. Cook, occasionally flipping the pieces, until deep golden brown on both sides, 4 to 6 minutes total; reduce the heat as needed if the plantains brown too quickly. Transfer to the prepared plate and sprinkle with kosher salt. Serve warm with Mama Africa Pili-Pili Authentic African Hot Sauce on the side.

Kitchen Notes

It’s very important that we stress that this hot sauce is EXTREMLY HOT! It is not for the faint of heart! The bottle even has a warning on it!

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