Akabanga translates to “little secret” in Kinyarwanda, Rwanda’s official language. The sauce was first produced decades ago by its brand owner Sina Gerard. From humble beginning, the product is now shipped to many countries around the world.
Akabanga chili oil is made of 80% extract of mix color varieties of fresh African grown Scotch Bonnet peppers and 20% of vegetable oil (sunflower or olive). The product can both be used as a condiment or as a cooking ingredient.