Kenyan style Poussin sauce

Kenyan style Poussin sauce

This is my favourite spicy sauce to have with chips and it is hot and addictive. 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. The best part is it is so quick and easy to make.

Here is my take on it 🙂

 Kenyan Poussin Sauce - Binny's Kitchen

Ingredients:

  • 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

Method:

  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 drizzled over chips or used as a marinade for chicken, fish or paneer.

My favourite ways to use it are 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 🙂

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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.

16 Comments

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

    How much Paprika?

    • 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 🙂

        • 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.

    • 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 ?

    • 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

    • 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

    • 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

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