PANTRYFLEX

On the jar: Senegalese Hot Sauce (Kani)

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Senegalese Hot Sauce (kani)

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

Serigne Mbaye's Senegalese Hot Sauce (Kani), from the published recipe.

Ratio

Ratio by volume: Lemon Juice 30 ml, Vegetable Oil 30 ml
Lemon Juice 30 mlVegetable Oil 30 ml

Ingredients

  • Habanero — 8–10 (80 g)
  • Onion — 1/2 (75 g)
  • Garlic — 4 cloves
  • Tomato — 2 (240 g)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Vegetable Oil — 2 Tbsp (30 ml)
  • Salt — 1 tsp (6 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Senegalese Hot Sauce (Kani) wants a blender — make it from this page.

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

4 kitchens · 3 stars · 5 national awards

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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.

Adapted from a Serigne Mbaye recipe (Dakar NOLA / West African hot sauce).

More from this kitchen

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 Dakar NOLA / West African hot sauce (published as “Senegalese Hot Sauce (Kani)”). Full citation lives in Provenance.

Companion jar