Akabanga – a golden Scotch Bonnet sauce from Rwanda
Akabanga is a hot chilli oil from Rwanda (Scotch Bonnet Chilli Sauce). It is the perfect ingredient for every chilli lovers kitchen. With Akabanga chilli oil, you only need a drip or two to give a fantastic kick. The recipe consists of 80% yellow chilli pepper (scotch bonnet) extract and 20% olive oil. It is one of the only chilli sauces available from Rwanda commercially.
“Akabanga” means “little secret” in Kinyarwanda and Kirundi (the native languages of Rwanda and Burundi.)
The sauce itself is a delicious accompaniement to most meals. Use this spicy sauce for frying meat, drizzling over salads, mixing with mayonnaise or simply dotted over the top of your dinner.
Rwandans often describe Akabanga as pili-pili sauce. Pili Pili is also the Kinyarwanda name for Scotch Bonnet. (Other African countries use peri-peri or piri-piri to describe chilli). Unlike other chilli sauces from the continent, it doesn’t contain bird’s eye chillies. This sauce should not to be confused with the many varieties of golden chilli oil found on traditional Rwandan dinner tables.
Dining tables in Rwanda usually have a pot of ‘Scotch Bonnet Chilli Sauce‘ often home made. However one of these small bottles of super hot chilli oil is often not far away too.
Each bottle contains 20ml of the Scotch Bonnet sauce. At each meal, you’ll only require a couple of drips. This means that the sauce lasts for quite a while. For those who like it really hot, we also often sell the larger Akabanga sauce too. This is sold in a 100ml bottle.
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