Kenyan style Poussin sauce

Kenyan Poussin Sauce - Binny's Kitchen

Kenyan style Poussin sauce is my favourite spicy sauce that reminds me so much of home. It is hot and very addictive. If you’re from Kenya you definitely know what I am talking about.

It can be used for chips, which is my preferred way to eat it, or used as a marinade for chicken, which is where it’s name originated from, or other meats or vegetables. The best part is it is so quick and easy to make.

Here is my take on it 🙂


  • 4 tablespoons margarine
  • 1 teaspoon red chilli powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon white pepper powder
  • Juice of 1/4 lemon
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon vinegar
  • 1 clove garlic, finely chopped


  1.  In a small saucepan on medium heat, add the margarine and when it melts, add the garlic, vinegar and salt and stir together.
  2. Let this simmer for a minute and then add the red chilli powder, Cayenne pepper, white pepper, sugar and lemon juice.
  3. Remove from the heat and mix well.

This sauce is so versatile and can be used in a multitude of ways.

My favourite ways to use it are drizzled on chips, or baked potatoes or as a bbq marinade for Paneer.

If you use it please let me know what you made in the comments section below 🙂


Binita Shah-Patel

Hi, I’m Binny – a writer, dreamer, serial wanderluster and travel addict. I am originally from Kenya but now live in London. I set up this blog to share my experiences eating out as well as travelling.

I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way.

It’s my goal to get swept off my feet as often as possible.

Find me on: Web | Twitter

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  1. Devi Pandya
    April 14, 2016 / 3:16 pm

    How much Paprika?

    • Binny
      April 14, 2016 / 3:21 pm

      Haven’t used paprika 🙂 only cayenne pepper and red chilli powder

      • Devi Pandya
        April 14, 2016 / 3:36 pm

        oh ok. Step 2 mentioned paprika so I was confused 🙂

        • Binny
          April 14, 2016 / 3:37 pm

          Ahh that was my mistake have amended now 🙂

  2. Devi Pandya
    April 14, 2016 / 4:19 pm

    Can’t wait to make this tonight 🙂 I LOVE your blog. So many awesome recipes from my childhood days.

    • Binny
      April 14, 2016 / 4:21 pm

      Aww let me know if you have any requests 🙂

  3. Zareen Shah
    April 19, 2016 / 12:04 am

    Can butter be a substitute for margarine ? Also which vinegar do you use for this recipe ?

    • Binny
      April 19, 2016 / 2:54 am

      Yes but margarine tastes nicer. White wine vinegar x

  4. katy
    April 19, 2016 / 2:18 am

    difference between red chili powder and cayene

    • Binny
      April 19, 2016 / 2:55 am

      2 different types of chilli. Cayenne has slightly more flavor than red.

  5. May 6, 2016 / 3:43 pm

    Can’t wait to try this x

  6. Malti
    May 18, 2016 / 5:36 am

    Can you use just white vinegar

    • Binny
      May 18, 2016 / 5:40 am

      Yes you can 🙂

  7. Jai
    August 17, 2016 / 8:45 am

    I love the poussin sauce. A request for a yeast free mandazi or the instant version, where there is no resting the dough required. Please post.
    Thank you for this amazing sauce. J

  8. Abida
    March 22, 2020 / 12:53 pm

    Best ever poussin sauce .. thank u so much Binny
    Coated deep fried chicken in this sauce n it was a BIG hit with my very fussy beautiful family
    A must try

    My extra bit ..
    Cut chicken in four pieces n make deep gashes. Wash well n pat dry. Marinate with minced garlic, lemon juice n salt only . Refrigerate for 6-8 hrs. Deep fry on low to medium heat until crispy n golden brown . Prepare the sauce ( I tripled the sauce measurements for 11/2 chicken) n toss in once done ..Enjoy with French fries and a good salad .. I think it will be delicious with anything as Binny said ..

    • March 22, 2020 / 12:55 pm

      Thank you so much Abida! Your comment has made my day!

  9. Sherry Patel
    March 30, 2020 / 4:04 pm

    it was so good! i didn’t have the vinegar so i left it out, i added a teaspoon of minced ginger and it slapped!!! i made it and everyone at home liked it so much

  10. Richard Rigby
    May 5, 2020 / 2:26 pm

    Sounds like an amazing sauce. All of my favourite flavours. A Kenyan restaurant in my neighbourhood serves

  11. Richard Rigby
    May 5, 2020 / 5:55 pm

    That Kenyan restaurant makes tilapia in that sauce.

  12. Richard Rigby
    May 5, 2020 / 5:58 pm

    Hi Binny
    Can you recommend a Tamarind based sauce for Cassava, fish or chicken, please?

    • May 5, 2020 / 5:59 pm

      Hi Richard! Sure! Where do you live? If in the UK there are some fantastic ones out there I can recommend otherwise I’ll email you a recipe 🙂

      • Richard Rigby
        May 7, 2020 / 3:59 pm

        I actually live in Vancouver Canada
        Might be able to find some very limited selection of British brands of Tamarind dauce

        If youd like to send a recipe that would be great, please
        I think I can get Tamarind paste easier than Tamarind juice
        Thank you

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