by Otieno Lynn
Habanero chilies make one of the hottest chili peppers in the world. This is not your ordinary pepper and before you go all the way in for all the hot and spice, test your endurance ( pun intended ).They are named after the Cuban city of La Habana and even though they are able to grow just about anywhere, they grow mainly on the Yucatan Peninsula in Mexico.
Meet Akabanga, Rwanda’s hot and spicy habanero chili sauce. The sauce is made of 80% Habanero and 20% vegetable oil, sunflower oil being the most commonly used. The heat level of Akabanga is medium to hot depending on your tolerance; there is no mild…LOL. I’m feeling sweaty just thinking about how hot it is.

Photo: akabanga.net
Akabanga conveniently comes in two bottle quantities, the smallest being a little eye drop container of 20mls. I guess the eye drop nip was adopted by the manufacturers of Akabanga to ensure that you do not ruin your food 😜😜😜.
There are two ways through which you can consume Akabanga. You can either prepare your food along with it as an ingredient or you can put it right on your ready to eat food as a condiment. Just be careful not to put too much because even a drop can be mental. Its heat ranges considerably over 150,000 Scoville Heat Units…but then again it all depends on how much heat you can take. More interesting, It is not just about the heat but Akabanga has a characteristic distinct spicy flavor that most chili peppers don’t.
In my kitchen shelf I have a 100mls bottle of Akabanga that was gifted to me as a souvenir and I am loving every savory, spicy drop of it. Sometimes I’m tempted to put a drop in my tea just to get how that would taste. It is perfect for every chili lover. Today I am having chikabanga (deep fried chicken with akabanga) and ugali.

Now, forget about everything I wrote in this blog post about Rwanda and the next time you visit, just ask for Akabanga. Better still,you can order online from their website at www.akabanga.net
Happy Labor Day and enjoy the rest of the photos

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