Cinderbench Nigerian Pepper

Name: Cinderbench Nigerian Pepper
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: African
Ingredients: 2 red onions Red Onion; 5–6 hot chiles Thai Chile; salt (2 g) Salt; 1 cup veg oil (240 ml) Vegetable Oil; 1 tsp curry powder (5 ml) Curry Powder; 1 tsp dried thyme (5 ml) Thyme

Independent adaptation of a publicly published Ozoz Sokoh recipe. Not affiliated with, sponsored by, or endorsed by Ozoz Sokoh.

Heat and acid for eggs, tacos, and bowls.

Ratio

Vegetable Oil 240 mlCurry Powder 5 mlThyme 5 ml

Ingredients

Red Onion — 2 red onions
Thai Chile — 5–6 hot chiles
Salt — salt (2 g)
Vegetable Oil — 1 cup veg oil (240 ml)
Curry Powder — 1 tsp curry powder (5 ml)
Thyme — 1 tsp dried thyme (5 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Cinderbench Nigerian Pepper wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Ozoz Sokoh works in Nigerian at Chop Chop; credentials include James Beard Emerging Voice in Books 2026 (Chop Chop).

Originally published as Nigerian Pepper Sauce.

Adapted from a Ozoz Sokoh recipe (Ozoz Sokoh / Food52 (gin pepper sauce)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ozoz Sokoh / Food52 (gin pepper sauce) (published as “Nigerian Pepper Sauce”). Full citation lives in Provenance.

Companion jar