cameroon pepper sauce

I love having pepper sauce at home because it makes a whole lot of meals and snacks more palatable. This is definitely a kitchen hack!

Try it on Fish Rolls:

Or on Scotch Eggs:
Or even on pies:
And it doesn’t work only for snacks. This sauce makes complete meals come alive! I add a little tomato to mine to intensity the vibrant red colour and water down the heat from the pepper. That way I can spoon a huge quantity on a hard boiled egg and enjoy the wonders of sweet combined with hot. Pure bliss! 
Please omit the tomatoes if that doesn’t work for you. Just know that your sauce will be fiery hot and you will need to offer a disclaimer to your table guests so they don’t sue you for making them cry involuntarily.

I equally bless my sauce with some garlic, ginger and onions because this trio bring an unbeatable dimension of taste. Then I add a seasoning cube and a little salt to bring out all those wonderful flavours. You need to have a jar, bowl, cup, bottle or whatever of this in your kitchen anytime. Forget the store-bought versions. This homemade sauce is the B.O.M.B.
And you know what? It only requires a handful of ingredients you probably already have at home.
Let’s get started!
Pepper Sauce Recipe

Prep: 5 mins
Cook: 5 mins
Total: 10 mins


I hot pepper (or more)
1 tomato
A handful of chopped onions
1/2 inch of peeled ginger root
5 cloves of peeled garlic
1 maggi cube
A pinch of salt to taste
1/4 cup vegetable oil
Prepare your ingredients; cut the stem off the tip of your pepper, chop your tomatoes, peel your maggi cube and throw in a blender. I do not add any water before blending because the juice from the tomato makes the other ingredients blend easily.
Blend them until everything is broken down completely. You might want to leave the mixture a little rough instead of too smooth. It depends on your preferences.
Pour into a pot and season with a little salt. Please ignore my dirty-looking stove top. These things happen in life and ministry.
Bring to a boil on medium heat. Half way through boiling, pour in vegetable oil. This helps to preserve your sauce and it makes it taste better. Ya!
When it cooks a little bit more with the oil, it is all done. Let it cool completely then you transfer into a container with a lid and keep for future or immediate consumption. I always begin my consumption immediately because my hard-boiled egg will be peeled and waiting.
  • You could store your sauce in a refrigerator if you want. This could keep for up to a month when properly stored with enough oil that covers the surface.
  • Double or triple the recipe depending on the quantity you want.
  • When the sauce starts to boil, your house may smell peppery and cause you to sneeze. Do well to cover your pot to reduce the smell and only open to add oil. Reduce your heat before adding oil so the mixture doesn’t splash on you. Thereafter, return your heat to normal.
  • You could also use this sauce as a marinade to spice up meat, fish or chicken. Delicious!
  • Alternately, you could start by heating up the oil and pouring in the blended ingredients to fry for a few minutes. Yum yum!
Do you plan on making this sauce? Do you make pepper sauce often? What is your recipe? Do let me know below. 
May you enjoy the joys of pepper sauce on your dining table!
Trust in the LORD with all your heart; do not depend on your own understanding.”



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  5. longchi theresia

    Easy and fast to do,thanks for the secret

  6. Hi Mam, very nice to see your blog.
    I am an Indonesian and trying to make Cameroonian dishes for my Cameroon’s boyfriend and it turns out well. Both of my country (Indonesia) and Cameroon have a similiarity regarding to the taste of food but different kind of flavor.
    I would love to send my regards and thank you cause your recipe is a life saver last time I try to make a birthday party for him. He loves it. I am trying to make others recipes from your blog and I found your blog interesting.
    Thank you really much!
    Keep up with the good works.


    • Hi Lyna, reading from you makes me so happy! So glad to hear of how much the recipes have helped you. Thank you for taking the time to let me know. All the best!

  7. Bryan Daniel

    Hello ma’am
    My name is Bryan
    I have found your recipes so helpful,
    honestly.I also want to ask you a question,
    How do you know the right quantity to use when baking
    For me I want to bake cakes meat pie and chin chin for 50 people each I’m a little bit confused cas I don’t want to mess it up.
    Thank you very much ma’am
    Expecting your reply

    • Hi Bryan, my recipes always tell the number of people the recipe can feed. That way, you can multiply the recipe to suit the quantity you need. Hope this helps.

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  9. Hey Precious, I lived in Yaoundé for a year and ate piment there almost every day… The taste of pepper sauce brings back so many memories. It’s been two years since I came back from Cameroon and the first time I finally made the sauce at home, it tastes exactly like I remembered, so delicious! Thank you so much for sharing this recipe, I can’t wait to eat it with fried plantains 🙂

  10. Renee Whitley

    I am trying this recipe tonight, and am super excited about it. Seems easy, but i just pray it comes out correctly. Thank you

  11. Dear Precious,

    A few weeks ago, on the birthday of one of my Cameroonian friends we ate traditional fish with this amazing sauce. I’m Mexican and I love my food really spicy, so since that day I couldn’t stop thinking about the sauce. Fortunately I found your blog and the delicious recipe. My stomach is happy! Thank you so much for sharing your secret. God bless.

  12. Dear Precious ,
    All your recipes are on point . I can never go wrong. Everything I tried so far my husband loves it and you know it’s not easy to satisfy a african man 😊 especially as a white woman trying to cook african food., but so far so good . Thank you xx

  13. My own recipe of pepper sauce are
    White and black pepper
    Garlic and Ginger
    Country onion and Bebe
    Salt , Maggi and oil
    And there is also one spices call 3 côté ( Which has 3 size I think) I usually add a bit of this too.
    And they taste amazing.

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