The Kambuzi, literally translated as little goat since these animals enjoy eating its leaves, originates from Malawi, a district in the southeast of Africa.
It is a small, round fruit of yellow, orange, or red color whose flavor resembles the habanero and is mainly used to prepare sauces and seasonings.
This chili is very hot, with a value on the Scoville scale ranging from 50,000 to 175,000 units.
Kambuzi Sauce
Ingredients
- 40 large fresh kambuzi chilies, halved
- 3 medium tomatoes, chopped
- 3 small red onions, chopped
- 9 cloves of garlic, roughly chopped
- Ginger root (about 7.5 cm long), chopped
- 1 small bunch of parsley
- 2 tablespoons of Royco powder (tomato and garlic flavor)
- 1 cup of vegetable oil
- Salt to taste
Preparation
- Pour all the ingredients except the salt into a pot and heat until boiling.
- Reduce the heat to low and simmer until the oil separates from the sauce.
- Stir continuously to prevent sticking or burning.
- Add the salt and let the sauce cool completely before storing it in the refrigerator.
