12 “bird”peppers (chiltepíns or piquins), crushed

3 tablespoons freshly ground ginger

3 tablespoons freshly minced garlic

1 medium onion, diced

¼ cup tomato paste

1 cup white wine vinegar

2 teaspoons salt

1 cup water

1 tablespoon freshly chopped thyme 

Mix all ingredients together in a pan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat, cool, purée in a blender, and place the sauce in a small jar.

Country: Madagascar

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