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 as you will have had it at Hashmi and other BBQ places.
It can be used for chips, which is my preferred way to eat it, or used as a marinade for chicken, which is where its name originated from, or other meats, vegetables and even paneer. The best part is it is so quick and easy to make and can be stored for up to a week.
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:
- In a small saucepan on medium heat, add the margarine and when it melts, add the garlic, vinegar and salt and stir together.
- Let this simmer for a minute and then add the red chilli powder, Cayenne pepper, white pepper, sugar and lemon juice.
- 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.
Poussin chips
If you use it please let me know what you made in the comments section below 🙂
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This sounds amazing
How much Paprika?
Haven’t used paprika 🙂 only cayenne pepper and red chilli powder
oh ok. Step 2 mentioned paprika so I was confused 🙂
Ahh that was my mistake have amended now 🙂
Can’t wait to make this tonight 🙂 I LOVE your blog. So many awesome recipes from my childhood days.
Aww let me know if you have any requests 🙂
Can butter be a substitute for margarine ? Also which vinegar do you use for this recipe ?
Yes but margarine tastes nicer. White wine vinegar x
difference between red chili powder and cayene
2 different types of chilli. Cayenne has slightly more flavor than red.
Can’t wait to try this x
Can you use just white vinegar
Yes you can 🙂
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
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 ..
Thank you so much Abida! Your comment has made my day!
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
Thank you so much Sherry! That has made my day
Sounds like an amazing sauce. All of my favourite flavours. A Kenyan restaurant in my neighbourhood serves
Thanks so much Richard!
That Kenyan restaurant makes tilapia in that sauce.
Hi Binny
Can you recommend a Tamarind based sauce for Cassava, fish or chicken, please?
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 🙂
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
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.
Enjoy! Hope it is a delicious meal 🙂
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.
.
Hi
Thanks for this recipe and have to say it’s a super easy sauce to make. Quick question. I made the sauce early to use later in the day (am Uk based). Sauce has obviously thicker as the margerine has cooled down. I am using the sauce with chips, so should I reheat it so it’s runny consistency again?
Our friends from Kenya made this sauce and bought it along for thanksgiving.We used as a sauce for turkey during thanks giving. It was simply great!