From Serigne Mbaye's kitchen · Dakar NOLA, New Orleans
blend · hot sauce
NATIONAL AWARD WINNERSenegalese Hot Sauce (Kani)
From an award-winning kitchen
Ratio
LEMON JUICE 30VEG OIL 30
Ingredients
- HABANERO80 g
- ONION75 g
- GARLIC20 g
- TOMATO240 g
- LEMON JUICE30 ml
- VEG OIL30 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Senegalese / West African–Creole chef of Dakar NOLA in New Orleans; James Beard Best Chef: South 2026. Touches of Wolof cooking meeting Louisiana Gulf pantry.
Originally published as Senegalese Hot Sauce (Kani).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Dakar NOLA / West African hot sauce (published as “Senegalese Hot Sauce (Kani)”). Full citation lives in Provenance.