Soutrou (Pepper Sauce)

• 4 tablespoons vegetable oil
• 1 med. yellow onion
• 3 cloves garlic
• 4 tablespoons ground cayenne pepper powder
• 3 tablespoons ground dried shrimp*
• 3 1/2 cups water, divided in two
• 1 Jumbo cube, crumbled*
• 1 teaspoon salt

1. (Note: Jumbo cubes are stock cubes available in African specialty stores. They have a unique flavor which cannot be replicated with standard stock cubes. Ground dried shrimp can be found in African and Asian markets.)
2. 1. Place onion and garlic in food processor (or mortar and pestle) and grind to a fine paste.
3. 2. Heat oil in a small saucepan over medium-low heat. Add onion and garlic paste to pan and cook until water has evaporated (about 5 minutes). Watch the sauce carefully and stir frequently, as the onions and garlic should not brown.
4. 3. Add ground pepper powder, shrimp powder and water to pan. Boil until the water evaporates, sauce thickens and oil begins to separate into small pools at the surface.
5. 4. Add the rest of the water. Boil until sauce reaches correct consistency (similar to tomato ketchup) and oil separates from the sauce once again.
6. 5. Stirring constantly, add crumbled Jumbo cube. Saute for 1-2 minutes. Then remove from heat. When cool, sauce can be stored in the refrigerator for about a week. If the surface is covered with oil (similar to harissa), the pepper paste will keep longer.

vegetable oil, yellow onion, garlic, ground cayenne pepper, ground dried shrimp, water, jumbo cube, salt

Taken from www.epicurious.com/recipes/member/views/soutrou-pepper-sauce-50141540 (may not work)