Explore the Rich Flavors of African Traditional Dishes and Other Famous Recipes with our Hot Sauce
Our first signature hot chili sauce that propelled us into the game. Crafted in small batches, this oil-free sauce features a perfect blend of indigenous habanero peppers, aromatic African garlic, and ginger. The result is a harmonious balance of heat and tanginess that will elevate your cuisine and awaken your taste buds with every tantalizing drop.
Jollof Rice
Doro Wat
Hot Wings
Spicy Jollof Rice is a flavorful and popular West African dish known for its vibrant red color and aromatic spices. It is a delicious and satisfying meal that can be enjoyed on its own or alongside other dishes.
Ingredients:
2 cups long-grain rice
1 pound chicken (cut into pieces) or your choice of meat or vegetables
1 onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can diced tomatoes
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon cayenne pepper (adjust according to your spice preference)
2 cups chicken broth or vegetable broth
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh cilantro or parsley, for garnish
Preparation Steps:
1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and cook until translucent.
3. Add the minced garlic, diced bell peppers, and chicken (or your choice of meat/vegetables). Cook until the chicken is browned or the vegetables are tender.
4. Stir in the tomato paste, diced tomatoes, paprika, dried thyme, curry powder, cayenne pepper, salt, and pepper. Mix well to combine all the ingredients.
5. Add the rinsed rice to the pot and stir to coat the rice with the tomato and spice mixture.
6. Pour in the chicken broth or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Avoid opening the pot too frequently to ensure even cooking.
7. Once the rice is cooked, remove the pot from the heat and let it sit covered for 5 minutes to allow the steam to settle.
8. Fluff the rice with a fork and garnish with fresh cilantro or parsley.
9. Serve the Spicy Jollof Rice as a main dish or as a side to complement your favorite protein or vegetables.
A delicious and spicy Ethiopian chicken stew that is rich in flavors and aromas. It is often enjoyed as a centerpiece dish during special occasions and celebrations. The combination of aromatic spices, tender chicken, and the richness of the sauce makes Doro Wat a truly satisfying and comforting meal.
Ingredients:
1.5-2 pounds chicken (preferably chicken legs or thighs), cut into pieces
2 large onions, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons berbere spice blend (can be adjusted based on spice preference)
2 tablespoons tomato paste
1 cup chicken broth
2 tablespoons vegetable oil
Salt to taste
Hard-boiled eggs (optional), peeled
Injera (Ethiopian flatbread), rice, or bread for serving
Preparation Steps:
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions to the pot and cook until they become soft and golden brown, stirring occasionally.
Stir in the minced garlic, grated ginger, berbere spice blend, and tomato paste. Cook for a few minutes to allow the spices to release their flavors.
Add the chicken pieces to the pot and stir well to coat them with the spice mixture. Cook for about 5 minutes to lightly brown the chicken.
Pour in the chicken broth and season with salt to taste. Stir to combine all the ingredients.
Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through. Stir occasionally and add a little water if needed to maintain the desired consistency.
Optional: Add peeled hard-boiled eggs to the pot and simmer for an additional 10 minutes to allow them to soak up the flavors.
Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
Serve the Doro Wat hot with injera, rice, or bread for soaking up the flavorful sauce.
Ingredients:
Chicken wings (quantity as desired)
Incuti Foods Hot Chili Sauce
Salt and pepper
Cooking oil for frying
Preparation Steps:
- Preheat your oven to 400°F (200°C) or heat a large skillet with cooking oil for frying.
- Season the chicken wings with salt and pepper according to your taste preference.
- If baking, place the seasoned wings on a baking sheet lined with parchment paper and bake in the preheated oven for 30-35 minutes or until the wings are golden brown and cooked through. If frying, carefully place the wings in the hot skillet and fry until they are crispy and fully cooked, approximately 8-10 minutes per side.
- Once the wings are cooked, transfer them to a large bowl.
- Drizzle the Incuti Foods Hot Chili Sauce over the wings. The amount can be adjusted based on your desired level of spiciness.
- Toss the wings in the hot sauce until they are evenly coated.
- Serve the hot sauce wings immediately as a delicious appetizer or main course. They pair perfectly with your favorite sides or can be enjoyed on their own.
African Peri-Peri Chicken is known for its bold and fiery flavors, making it a favorite among spice enthusiasts. The combination of tangy lemon, aromatic garlic, and the heat of Peri-Peri sauce creates a deliciously addictive taste. Enjoy the chicken with your favorite sides for a complete and satisfying meal.
Ingredients:
- Chicken pieces (drumsticks, wings, or breast)
- Lemon juice
- Garlic, minced
- Paprika
- Cayenne pepper
- Olive oil
- Salt and pepper
- African Peri-Peri sauce (either store-bought or homemade)
Preparation Steps:
- In a bowl, combine lemon juice, minced garlic, paprika, cayenne pepper, olive oil, salt, and pepper to create a marinade.
- Place the chicken pieces into the marinade and toss to coat. Make sure the chicken is well coated with the marinade. Allow the chicken to marinate for at least 2 hours, or preferably overnight, in the refrigerator.
- Preheat your grill or grill pan to medium-high heat.
- Remove the chicken from the marinade and let any excess marinade drip off.
- Place the chicken pieces on the preheated grill and cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and nicely charred on the outside.
- While grilling, brush the chicken with African Peri-Peri sauce on both sides to add flavor and heat. Continue to grill for a few more minutes, allowing the sauce to caramelize.
- Once the chicken is cooked and reaches an internal temperature of 165°F (74°C), remove it from the grill and let it rest for a few minutes before serving.
- Serve the African Peri-Peri Chicken hot, garnished with fresh herbs, and accompanied by your favorite side dishes such as rice, salad, or grilled vegetables.
Ingredients:
- 2 cups of maize flour (cornmeal)
- 4 cups of water
- Salt (to taste)
Preparation Steps:
- In a large saucepan, bring the water to a boil.
- Gradually add the maize flour to the boiling water while stirring continuously to prevent lumps from forming.
- Keep stirring the mixture over medium heat until it thickens and starts to pull away from the sides of the saucepan.
- Reduce the heat to low and continue cooking the ugali for a few more minutes, stirring constantly. This helps to cook the flour thoroughly and remove any raw taste.
- Add salt to taste and continue stirring until the ugali reaches a thick and smooth consistency. The final texture should be similar to stiff mashed potatoes or playdough.
- Once the desired consistency is achieved, remove the saucepan from the heat.
- Wet your hands with water to prevent the hot ugali from sticking, then shape the mixture into individual serving portions or form a large mound in the center of a serving dish.
- Allow the ugali to cool for a few minutes before serving.
- Ugali is traditionally served with various stews, curries, or sautéed vegetables. It can be enjoyed by using your hands to scoop up small portions of ugali and combining it with the accompanying dishes.
their own.
Ingredients:
- Beef or chicken, cut into cubes
- Bell peppers, cut into chunks
- Onion, cut into chunks
- Cherry tomatoes
- Olive oil
- Garlic, minced
- Lemon juice
- Salt and pepper
- Skewers (either metal or bamboo, soaked in water if using bamboo skewers)
Preparation Steps:
- In a bowl, combine olive oil, minced garlic, lemon juice, salt, and pepper to create a marinade.
- Place the cubed beef or chicken into the marinade and toss to coat. Allow the meat to marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated meat onto skewers, alternating with chunks of bell peppers, onion, and cherry tomatoes. You can create different combinations based on your preference.
- Brush the skewers with a bit of the marinade or olive oil to prevent sticking to the grill.
- Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
- Once the brochettes are cooked, remove them from the grill and let them rest for a few minutes before serving.
- Serve the brochettes hot, accompanied by your favorite dipping sauce or a side of salad or grilled vegetables.
their own.
Peri-Peri
Ugali
Brochettes
African Peri-Peri Chicken is known for its bold and fiery flavors, making it a favorite among spice enthusiasts. The combination of tangy lemon, aromatic garlic, and the heat of Peri-Peri sauce creates a deliciously addictive taste. Enjoy the chicken with your favorite sides for a complete and satisfying meal.
Ingredients:
- Chicken pieces (drumsticks, wings, or breast)
- Lemon juice
- Garlic, minced
- Paprika
- Cayenne pepper
- Olive oil
- Salt and pepper
- African Peri-Peri sauce (either store-bought or homemade)
Preparation Steps:
- In a bowl, combine lemon juice, minced garlic, paprika, cayenne pepper, olive oil, salt, and pepper to create a marinade.
- Place the chicken pieces into the marinade and toss to coat. Make sure the chicken is well coated with the marinade. Allow the chicken to marinate for at least 2 hours, or preferably overnight, in the refrigerator.
- Preheat your grill or grill pan to medium-high heat.
- Remove the chicken from the marinade and let any excess marinade drip off.
- Place the chicken pieces on the preheated grill and cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and nicely charred on the outside.
- While grilling, brush the chicken with African Peri-Peri sauce on both sides to add flavor and heat. Continue to grill for a few more minutes, allowing the sauce to caramelize.
- Once the chicken is cooked and reaches an internal temperature of 165°F (74°C), remove it from the grill and let it rest for a few minutes before serving.
- Serve the African Peri-Peri Chicken hot, garnished with fresh herbs, and accompanied by your favorite side dishes such as rice, salad, or grilled vegetables.
Ingredients:
- 2 cups of maize flour (cornmeal)
- 4 cups of water
- Salt (to taste)
Preparation Steps:
- In a large saucepan, bring the water to a boil.
- Gradually add the maize flour to the boiling water while stirring continuously to prevent lumps from forming.
- Keep stirring the mixture over medium heat until it thickens and starts to pull away from the sides of the saucepan.
- Reduce the heat to low and continue cooking the ugali for a few more minutes, stirring constantly. This helps to cook the flour thoroughly and remove any raw taste.
- Add salt to taste and continue stirring until the ugali reaches a thick and smooth consistency. The final texture should be similar to stiff mashed potatoes or playdough.
- Once the desired consistency is achieved, remove the saucepan from the heat.
- Wet your hands with water to prevent the hot ugali from sticking, then shape the mixture into individual serving portions or form a large mound in the center of a serving dish.
- Allow the ugali to cool for a few minutes before serving.
- Ugali is traditionally served with various stews, curries, or sautéed vegetables. It can be enjoyed by using your hands to scoop up small portions of ugali and combining it with the accompanying dishes.
their own.
Ingredients:
- Beef or chicken, cut into cubes
- Bell peppers, cut into chunks
- Onion, cut into chunks
- Cherry tomatoes
- Olive oil
- Garlic, minced
- Lemon juice
- Salt and pepper
- Skewers (either metal or bamboo, soaked in water if using bamboo skewers)
Preparation Steps:
- In a bowl, combine olive oil, minced garlic, lemon juice, salt, and pepper to create a marinade.
- Place the cubed beef or chicken into the marinade and toss to coat. Allow the meat to marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated meat onto skewers, alternating with chunks of bell peppers, onion, and cherry tomatoes. You can create different combinations based on your preference.
- Brush the skewers with a bit of the marinade or olive oil to prevent sticking to the grill.
- Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
- Once the brochettes are cooked, remove them from the grill and let them rest for a few minutes before serving.
- Serve the brochettes hot, accompanied by your favorite dipping sauce or a side of salad or grilled vegetables.
their own.
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