Mama Africa’s Pili Pili Sauce

Name: Mama Africa’s Pili Pili Sauce
Brand: A Priori Distribution
SKU: MSMMAAPILIPILI
Price: 8.21 USD
Availability: InStock
Rating: 4.7 (14 reviews)

$8.21

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Not to be confused with the Portuguese piri piri, which this sauce inspired, pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, it got its name because the sauce is so spicy you have to say pepper twice. Pili pili’s flavor centers on the powerful heat of the African bird’s eye chili, rounded out with savory garlic and onion. This one has a golden hue and thick texture—punctuated with bits of the pepper and alliums. It has a slight, bright acidity from the vinegar, which makes it more nuanced and interesting than a typical hot sauce. But don’t let the other flavors fool you—this pili pili packs an extreme amount of heat.

Ingredients

Ingredients: African bird’s eye chili, onion, garlic, vegetable oil, water, salt, vinegar
Specifications

Net Weight: 5 ounces
Place of Origin: USA
How to use

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.