Pilipili ya Kukaanga (Swahili-style Fried Chili Sauce)

My first ever encounter with Pilipili ya Kukaanga was when we went to visit one of our cousin. She is "Coastarian" what we like to refer those guys who live on the Kenyan Coast like Mombasa, Lamu, Diani among other towns. They are well known for their spicy, fragrant and yummy Swahili cuisines. From bhajia, biryani, achari, mabuyu, mahamri, pilau, samosa, pilipili ya maembe... yaani, mapochopocho! 😋Our cousin had cooked Pilau and she says pilau is incomplete without Pilipili ya Kukaanga. Thus was the beginning of my love for this spicy hot delicious sauce! Pilipili ya kukaanga is simply a delicious chili sauce that is used to accompany dishes like Pilau, Biryani among other delicious Coastal delicacies. This is my simpler version but you can get as detailed as you like, you can add different spices, herbs, and even vegetables like bell peppers. Anything goes but the chillies are what is constant, so it depends how hot 🌶 you wanna go! I literally ate a few spoonfuls before I could cook the main meal, its that delicious. I also have a video on how I made this Pilipili ya Kukaanga, do check it out and SUBSCRIBE if you have not, thanks Loves!

INGREDIENTS

1 Onion
3 Tomatoes
1/4 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
1 Tablespoon Ginger Garlic Paste
Salt to Taste
3 Green Chillies
1 Tablespoon Tomato Paste
1/4 Cup Vegetable Oil

METHOD

Add vegetable oil to pan

Add the chopped onions

Fry onions until lightly brown

Add the ginger garlic paste

Add the cayenne pepper

Add the cumin spice

Fry 2 minutes until raw garlic smell disappears

Add in the grated tomatoes

Mix and cook 2 minutes stirring

Add tomato paste

Add chopped green chillies

Add salt

Add lemon juice and stir vigorously

Cook until the oil separates from the tomato mixture

You can drain the excess oil in the pilipili to use in other dishes. It gives a very distinct delicious flavour to other dishes

PILIPILI YA KUKAANGA

Recipe by Mulunga Alukwe

Prep time: 10 Minutes
Cook time: 45 Minutes
Total time: 55 Minutes
Yield: 1 Jar
Ingredients

• 1 Onion
• 3 Tomatoes
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Cayenne Pepper
• 1 Tablespoon Ginger Garlic Paste
• Pinch Salt
• 3 Green Chillies
• 1 Tablespoon Tomato Paste
• 1/4 Cup Vegetable Oil

Cooking Directions

1. Add vegetable oil to pan. Add the chopped onions. Fry onions until lightly brown
2. Add the ginger garlic paste. Add the cayenne pepper. Add the cumin spice. Fry 2 minutes until raw garlic smell disappears. Add in the grated tomatoes. Mix and cook 2 minutes stirring. Add tomato paste. Add chopped green chilies. Add salt. Add lemon juice and stir vigorously. Cook until the oil separates from the tomato mixture
3. You can drain the excess oil in the pili pili to use in other dishes. It gives a very distinct delicious flavour to other dishes

Pilipili ya Kukaanga (Swahili-style Fried Chili Sauce)

A bold, spicy, and aromatic fried chili sauce made with fresh chilies, garlic, ginger, and spices. Perfect as a condiment for nyama choma, samosas, fries, ugali, and more.

FAQs 

What is Pilipili ya Kukaanga?
Pilipili ya Kukaanga is a traditional East African chili sauce made by frying a mixture of hot chilies, garlic, ginger, and sometimes tomatoes or onions in oil until richly aromatic. The sauce is deeply flavorful, spicy, and slightly tangy, depending on the ingredients used.

How spicy is it?
It’s typically quite hot, but you can control the heat level by adjusting the number and type of chilies you use. For mild heat, mix in red bell peppers or deseed the chilies. For fiery results, use bird’s eye chilies or Scotch bonnets.

What oil is best for frying?
Neutral oils like sunflower, canola, or vegetable oil are ideal because they allow the chili flavors to shine. Avoid oils with low smoke points like extra virgin olive oil.

How long can it last?
Stored in a sterilized glass jar and refrigerated, it can last up to 2 weeks. The oil layer on top acts as a natural preservative. Always use a clean spoon to scoop.

Can I use dried chilies?
Yes. Soak dried chilies in hot water until soft, then blend. They add a smoky depth that fresh chilies don’t have. A mix of both works beautifully.

What dishes go well with it?
Pilipili ya Kukaanga is great with grilled meats (especially nyama choma), rice dishes, chapati, fried fish, boiled eggs, and street food like bhajias and samosas.

Is there a version without oil?
This specific style is oil-based and fried, which enhances flavor and shelf life. For an oil-free version, try a fresh chili chutney instead.

Printable Nutrition Card (1 Tbsp serving)

Nutrient	Amount	Notes
Calories	~45 kcal	Mostly from the oil used in frying
Fat	~4.5 g	Rich in healthy fats if made with sunflower or canola oil
Carbohydrates	~1.2 g	Mainly from chili peppers and garlic
Protein	~0.2 g	Minimal amount
Fiber	~0.4 g	Comes from chili skins and seeds
Sugar	~0.5 g	Natural sugars from garlic and chilies
Sodium	~95 mg	Varies with added salt
Vitamin C	~8% DV	Chilies are a great source
Iron	~1% DV	From spices and garlic

Notes:

• Can be made salt-free for dietary needs
• Use red chilies for a slightly sweeter flavor
• Add a dash of vinegar for tang and preservation
• For a thicker sauce, include tomato paste or onion

Dietary Information Table

Diet Type	Status	Notes
Gluten-Free	✅ Yes	Naturally free from gluten
Dairy-Free	✅ Yes	No dairy involved
Nut-Free	✅ Yes	As long as no peanut oil is used
Egg-Free	✅ Yes	Completely egg-free
Vegetarian	✅ Yes	100% plant-based
Vegan	✅ Yes	No animal products used
Low-Carb/Keto	⚠️ In moderation	High in fat, low in carbs, but check ingredient proportions
Paleo	✅ Yes	If made with paleo-approved oil and salt
Diabetic-Friendly	✅ Yes	Very low glycemic impact, use in small portions

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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