Chilli Ginger and Garlic Sauce

Name: Chilli Ginger and Garlic Sauce
Total time: 7200 s
Yield: Many
Cuisine: Nigerian
Ingredients: 1 kg Scotch bonnet / Attarugu or more; Handful Garlic; Handful ginger; 3 onions; Table spoon sugar; Table spoon monosodium glutamate; 1 stick cinnamon (optional); 1 cup water; 1/4 cup Vinegar

Jamila Ibrahim Tunau @Jamitunau

Sokoto State

Use as condiment or add to marinades sauces and casseroles, just a dash will add zing to dips pate and salad dressing also delicious when served with grill fish, potatoes or yam.

Jamila Ibrahim Tunau @Jamitunau

Sokoto State

Use as condiment or add to marinades sauces and casseroles, just a dash will add zing to dips pate and salad dressing also delicious when served with grill fish, potatoes or yam.

Saved

Ingredients

2hours

Many

1 kgScotch bonnet / Attarugu or more
HandfulGarlic
Handfulginger
3onions
Table spoonsugar
Table spoonmonosodium glutamate
1 stickcinnamon (optional)
1 cupwater
1/4 cupVinegar

Saved

Steps

2hours

1

Peel garlic, peel ginger, peel onion remove stalk from scotch bonnet
2

Put in a pot, add sugar, monosodium glutamate and cinnamon stick
3

Add vinegar and water, cover pot and allow to cook until all water is soaked up
4

When cooked remove from heat allow to cool and remove the cinnamon stick
5

Add to blender and blend until smooth
6

Add cooking oil to pot then add the blended mixture and return the cinnamon stick fry until oil is at top and boiling in spoon when you scoop
7

Now this sauce is a bomb with a zing you can store for a month with out refrigeration in a bottle jar or 3 months plus in a fridge
8

I got my inspiration from this jar of maggi chili garlic sauce