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Kaw-Kaw
Kaolack — Mother recipe · en it
Kaw-Kaw is a traditional Senegalese spicy and bitter sauce, typically served with couscous.
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 200 g of red peppers
- 100 g of onion
- 50 g of zucchini
- 200 g of tomatoes
- 30 g of green peppers
- 20 g of capers
- 10 g of bay leaves
- 5 g of cayenne pepper
- 3 tablespoons of palm oil
- 2 tablespoons of wine vinegar
- 1 tablespoon of ginger
- Salt to taste
Method
- Prepare the peppers, onion, zucchini, and tomatoes by cutting them into small pieces.
- In a pan, heat the palm oil and sauté the onion until it turns golden brown.
- Add the peppers, zucchini, and tomatoes, and cook on medium heat for 10 minutes.
- Add the green peppers, capers, bay leaves, cayenne pepper, ginger, and salt. Stir well.
- Cook for another 5 minutes, adding a bit of water if the sauce becomes too thick.
- Finally, add the wine vinegar and let it sit for 5 minutes before serving.
The story
Originating from the Kaolack region in Senegal, the Kaw-Kaw is a special sauce prepared during festivals and celebrations to enhance the traditional couscous dish with its unique flavor.
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