Kenyan style Poussin sauce

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 🙂

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 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 🙂

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About Binny

Hi, I'm Binny - a writer, dreamer and serial wanderluster with a love for Wildlife Conservation. I am originally from Kenya but I now live in London. 'Karibu' to Binny's Food and Travel! I regularly share my experiences eating out, cooking and travelling, both in the UK and globally, as well as educate on the plight of Wildlife. I am an ambassador for World Animal Protection and regularly support the work of The Born Free Foundation, Four Paws and Dreams Come True Charity. 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!

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29 Comments

  1. This sounds amazing

    Posted 4.14.16 Reply
  2. Devi Pandya wrote:

    How much Paprika?

    Posted 4.14.16 Reply
    • Binny wrote:

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

      Posted 4.14.16 Reply
      • Devi Pandya wrote:

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

        Posted 4.14.16 Reply
        • Binny wrote:

          Ahh that was my mistake have amended now 🙂

          Posted 4.14.16 Reply
  3. Devi Pandya wrote:

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

    Posted 4.14.16 Reply
    • Binny wrote:

      Aww let me know if you have any requests 🙂

      Posted 4.14.16 Reply
  4. Zareen Shah wrote:

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

    Posted 4.19.16 Reply
    • Binny wrote:

      Yes but margarine tastes nicer. White wine vinegar x

      Posted 4.19.16 Reply
  5. katy wrote:

    difference between red chili powder and cayene

    Posted 4.19.16 Reply
    • Binny wrote:

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

      Posted 4.19.16 Reply
  6. Ms.Dada wrote:

    Can’t wait to try this x

    Posted 5.6.16 Reply
  7. Malti wrote:

    Can you use just white vinegar

    Posted 5.18.16 Reply
  8. Jai wrote:

    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

    Posted 8.17.16 Reply
  9. Abida wrote:

    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 ..

    Posted 3.22.20 Reply
  10. Sherry Patel wrote:

    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

    Posted 3.30.20 Reply
  11. Richard Rigby wrote:

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

    Posted 5.5.20 Reply
  12. Richard Rigby wrote:

    That Kenyan restaurant makes tilapia in that sauce.

    Posted 5.5.20 Reply
  13. Richard Rigby wrote:

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

    Posted 5.5.20 Reply
    • 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 🙂

      Posted 5.5.20 Reply
      • Richard Rigby wrote:

        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

        Posted 5.7.20 Reply
  14. richard wrote:

    Finally trying this now. Hoping go recreate the Stavrose chicken experience so will marinade the chicken and have some sauce to drizzle once cooked.

    Figers crossed.

    Posted 6.21.20 Reply
  15. Faisal Memon wrote:

    Hi Binny,
    Thanks for sharing the recipe. It brought back my memories of Nairobi. We used to order Poussin chips from Hashmi’s. Wanted to make sauce tonite, missing white pepper. Will try next week.
    Poussin Chips with extra poussin sauce and butter naan was my kids go to meal.
    .

    Posted 6.24.20 Reply
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