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.
Akabanga’s heat ranges largely over 150,000 Scoville Heat Units. Scotch Bonnet is from the Capsicum Chinense hot pepper varieties. It is mostly cultivated in Guyana, Jamaica, Maldives and in many African countries. If compared to its cousin from the same pepper variety Habanero (mainly cultivated in South America), Scotch Bonnet is by far the better tasting pepper with a fruity flavor though Habanero heat level is known to be far more edgy.
Akabanga’s flavor is truly amazing with lots of food recipes, soup , afritada, salad, barbecue, fish, pizza, omelettes, brochettes, kare-kare… Feel free to try it on anything that needs a spicy kick.
