Sauce Series Module 4: Africa & Middle East - 4 Essential Sauces from Mozambique to Mali

Africa and the Middle East don’t separate sauces from food.

Sauces here are integrated—they’re cooked with the meat, simmered with vegetables, or served as essential accompaniments that complete the dish.

These regions mastered nuts, seeds, spices, and citrus long before Europe discovered them. And they created sauces that are bold, aromatic, and deeply connected to the land.

African sauces often center around groundnuts (peanuts) or seeds, creating rich, hearty bases for stews.

Middle Eastern sauces revolve around tahini (sesame paste), yogurt, and fresh herbs, balancing richness with acidity.

From Mozambique’s fiery peri-peri to Mali’s nutty maafe, from Morocco’s herbal chermoula to the Levant’s creamy tahini—these four sauces represent some of the world’s most ancient and enduring flavor traditions.

The Africa & Middle East Sauce Philosophy

Lesson 4.1: Peri-Peri (Piri-Piri)

Origin: Mozambique/Portuguese-African Flavor Profile: Fiery, lemony, garlicky Use Case: Chicken, seafood, vegetables

The Story

Peri-peri (or piri-piri, depending on who’s spelling it) is Africa meets Portugal meets chili peppers.

The history:

Portuguese explorers brought African bird’s eye chilies (pequenos piquantos, or “small fiery ones”) back from the Americas to their colonies in Mozambique, Angola, and other parts of Africa.

African cooks combined these intensely hot chilies with local ingredients—garlic, citrus, herbs—creating a sauce that’s become synonymous with Portuguese-African cuisine.

Today, peri-peri is everywhere: Nando’s (the South African-Portuguese chain) made it famous worldwide. But the real deal—made fresh, with proper African bird’s eye chilies—is a revelation.

What Makes It Work

The ingredients:

• African bird’s eye chilies (or Thai bird chilies as a substitute—small, red, intensely hot)
• Garlic (lots of it—raw and pungent)
• Lemon juice (for acidity and brightness)
• Paprika or red bell peppers (for color and body—not traditional, but common in modern versions)
• Olive oil (the base)
• Vinegar (optional—for tang and preservation)
• Bay leaves, oregano, basil (for aromatic complexity)
• Salt

The technique:

1. Toast the chilies (optional, but adds smoky depth)
2. Blend everything into a smooth paste (or leave it chunky)
3. Adjust consistency with more oil or vinegar
4. Let sit for at least a few hours (the flavors meld)
5. Use as a marinade or sauce

Why it works:

• The bird’s eye chilies deliver intense, clean heat (not smoky or sweet—just pure fire)
• The garlic adds pungency
• The lemon adds brightness that cuts through the heat
• The oil makes it spoonable and coating-friendly
• The result is fiery, tangy, and addictive

How to Think About It

Peri-peri is heat with purpose.

It’s not just hot for the sake of being hot. The lemon and garlic balance the fire. The herbs add complexity.

Compare it to:

• Harissa (North African—similar heat, but uses different chilies and spices like cumin and caraway)
• Jerk (Caribbean—similar heat, but with allspice and sweetness)
• Sriracha (Asian—similar heat, but with sugar and fermentation)

Peri-peri is Portuguese-African soul—simple, direct, and unapologetically spicy.

Heat Level

Let’s be clear: Traditional peri-peri is very hot.

African bird’s eye chilies clock in at 50,000-175,000 Scoville units (for reference, jalapeños are 2,500-8,000).

If you want it milder:

• Use fewer chilies
• Remove the seeds (where most of the heat lives)
• Add more red bell pepper or paprika for bulk without heat

If you want it hotter:

• Add more chilies
• Keep the seeds
• Let it ferment for a day or two (fermentation intensifies heat)

When to Use It

• Chicken (peri-peri chicken is iconic—grilled or roasted, slathered in sauce)
• Seafood (especially shrimp or grilled fish—Portuguese influence)
• Vegetables (grilled peppers, eggplant, zucchini)
• Bread (as a dipping sauce)
• Rice (a spoonful over rice adds instant fire)

Pro tip: Make extra. Peri-peri keeps in the fridge for weeks (the vinegar and lemon act as preservatives), and it gets better as it sits.

Lesson 4.2: Chermoula

Origin: Morocco/North Africa Flavor Profile: Herbal, lemony, cumin-forward Use Case: Fish, lamb, couscous

The Story

Chermoula (also spelled charmoula or chermoulla) is North Africa’s universal marinade and sauce.

It’s not a single recipe—every family, every region has their own version. But the core is always the same: fresh herbs, spices, lemon, and olive oil.

Traditionally, chermoula is used with fish—especially grilled or baked whole fish—but it works with lamb, chicken, vegetables, and even as a sauce for couscous.

Think of it as North African chimichurri: herb-forward, bright, and endlessly versatile.

What Makes It Work

The ingredients (the flexible list):

Core:

• Fresh herbs (usually cilantro and parsley, sometimes just cilantro)
• Garlic (lots of it)
• Olive oil (the base)
• Lemon juice (or preserved lemon—more on that below)
• Cumin (the defining spice)
• Paprika (sweet or smoked)
• Salt

Optional (but common):

• Coriander (ground)
• Saffron (for color and aroma)
• Cayenne or chili flakes (for heat)
• Preserved lemon (salty, tangy, intensely lemony—see below)

The technique:

1. Chop herbs finely (or pulse in a food processor—don’t purée)
2. Mix with spices, garlic, lemon juice, olive oil
3. Adjust consistency (add more oil for a looser sauce, less for a thick paste)
4. Let sit for at least 30 minutes (the flavors meld)
5. Use as a marinade, basting sauce, or finishing sauce

Why it works:

• The herbs add freshness and brightness
• The cumin adds earthy warmth
• The lemon (or preserved lemon) adds tang
• The garlic adds pungency
• The olive oil makes it rich and coating-friendly
• The result is aromatic, tangy, and vibrant

The Preserved Lemon Question

What is preserved lemon?

Lemons packed in salt and their own juice, fermented for weeks or months. The process breaks down the rind, making it soft, intensely lemony, and slightly funky.

In chermoula:

• You use the rind, not the flesh (the rind is the prize)
• Rinse it to remove excess salt
• Chop it finely and add it to the sauce

The result: A depth of lemon flavor that fresh lemon juice can’t match—tangy, salty, slightly bitter, intensely aromatic.

If you don’t have preserved lemon:

• Use fresh lemon juice + lemon zest
• It won’t be the same, but it’ll still be good

How to Think About It

Chermoula is Moroccan freshness in a bowl.

It’s not cooked. It’s not aged. It’s herbs, spices, and citrus, combined and ready to transform whatever it touches.

Compare it to:

• Chimichurri (similar freshness, but chermoula uses cumin and paprika instead of oregano)
• Italian salsa verde (similar herbs, but chermoula is more spice-forward)
• Pesto (similar herb base, but pesto uses cheese and nuts)

Chermoula is North African sunshine.

When to Use It

• Fish (grilled, baked, or fried whole fish with chermoula is a Moroccan classic)
• Lamb (roasted or grilled lamb with chermoula)
• Chicken (as a marinade or finishing sauce)
• Vegetables (roasted carrots, cauliflower, or eggplant)
• Couscous (as a sauce or topping)

Pro tip: Make it at least 30 minutes ahead, but use it within a day or two. The herbs lose their brightness if it sits too long.

Lesson 4.3: Tahini Sauce

Origin: Levant (Lebanon, Syria, Palestine, Israel) Flavor Profile: Nutty, creamy, tangy Use Case: Falafel, shawarma, roasted vegetables

The Story

Tahini is sesame paste—ground sesame seeds, sometimes with a little oil.

On its own, it’s thick, bitter, and not particularly pleasant.

But mix it with lemon juice, garlic, and water, and something magical happens: it transforms into a creamy, nutty, tangy sauce that’s the backbone of Levantine cuisine.

Tahini sauce is everywhere in the Middle East:

• Drizzled over falafel
• Spooned over shawarma
• Served with grilled meats
• Poured over roasted vegetables
• Used as a dip for pita

It’s simple, versatile, and utterly essential.

What Makes It Work

The ingredients:

• Tahini (hulled sesame paste—buy a good brand; quality matters)
• Lemon juice (lots of it—the key to the transformation)
• Garlic (raw or roasted)
• Water (to thin the sauce)
• Salt
• Cumin (optional, but common)

The technique:

1. Mix tahini and lemon juice (it will seize up and look broken—this is normal!)
2. Add water, a little at a time, whisking constantly (the sauce will magically smooth out and become creamy)
3. Add garlic, salt, cumin
4. Adjust consistency (add more water for a thinner sauce, less for a thick dip)
5. Taste and adjust (more lemon for brightness, more salt for depth)

Why it works:

• The tahini provides nuttiness and body
• The lemon juice adds tang and brightness
• The garlic adds pungency
• The water thins it to a pourable consistency
• The result is creamy, tangy, and nutty—perfect for rich, fried, or grilled foods

The Transformation

Here’s the weird part: When you first mix tahini and lemon juice, it seizes up and becomes thick, grainy, and unappetizing.

Don’t panic.

As you add water, it transforms—becoming smooth, creamy, and light.

This is not magic. It’s chemistry:

• The lemon juice causes the sesame proteins to tighten
• The water loosens them, creating an emulsion
• The result is a sauce that’s thicker than water but thinner than tahini paste

How to Think About It

Tahini sauce is the Middle Eastern mayo.

It’s rich, creamy, and tangy. It makes everything it touches taste better.

Compare it to:

• Hummus (similar tahini-lemon base, but with chickpeas for body)
• Baba ganoush (similar tahini base, but with roasted eggplant)
• Aioli (similar creaminess and garlic, but made with olive oil instead of tahini)

Tahini sauce is pure, simple, and essential.

When to Use It

• Falafel (the classic pairing—tahini sauce is essential for falafel)
• Shawarma (drizzled over chicken or lamb shawarma)
• Roasted vegetables (especially cauliflower, eggplant, or carrots)
• Grilled meats (kebabs, lamb chops, chicken)
• Salads (as a dressing)
• Pita bread (as a dip)

Pro tip: If your tahini sauce is too thick, add more water. If it’s too thin, add more tahini. The consistency is infinitely adjustable.

Lesson 4.4: Maafe (Groundnut Sauce)

Origin: Mali/Senegal/West Africa Flavor Profile: Rich, nutty, tomato-enhanced Use Case: Rice, lamb, vegetables

The Story

Maafe (also spelled mafé or maffe) is West African peanut stew.

But it’s not like Thai peanut sauce or satay sauce—there’s no coconut milk, no sweetness, no soy sauce.

Instead, maafe is built on groundnuts (peanuts), tomatoes, and spices, creating a thick, hearty, savory sauce that’s traditionally served with rice and meat.

This is comfort food: rich, warming, and deeply satisfying.

The history:

• Peanuts are native to South America but were brought to Africa by Portuguese traders in the 16th century
• They thrived in West Africa’s climate and became a staple crop
• African cooks incorporated them into traditional stews, creating maafe

Today, maafe is found across West Africa, with each country and region adding their own variations.

What Makes It Work

The ingredients:

Core:

• Peanuts or peanut butter (natural, unsweetened—this is not Skippy)
• Tomatoes (crushed or tomato paste)
• Onions (lots of them—cooked until soft)
• Garlic and ginger
• Stock (chicken, beef, or vegetable—for thinning)
• Oil (for cooking)

Spices (varies by region):

• Cayenne or chili flakes (for heat)
• Paprika (for color and mild spice)
• Bay leaves (for aroma)
• Thyme (fresh or dried)

Protein and vegetables (traditional):

• Lamb or beef (stewed until tender)
• Chicken (also common)
• Sweet potatoes or yams (for sweetness and bulk)
• Okra or eggplant (for texture)

The technique:

1. Cook onions in oil until soft and golden
2. Add garlic, ginger, spices and cook until fragrant
3. Add tomatoes (crushed or paste) and cook until thickened
4. Add peanut butter and stir until combined
5. Add stock gradually, stirring to create a smooth, thick sauce
6. Add protein and vegetables, simmer until tender (1-2 hours for lamb/beef, 30-45 minutes for chicken)
7. The sauce should be thick, rich, and clinging to the meat

Why it works:

• The peanuts add richness and nuttiness
• The tomatoes add acidity and sweetness
• The onions add depth
• The spices add warmth
• The long simmering melds everything into a unified whole
• The result is hearty, savory, and deeply satisfying

How to Think About It

Maafe is West African soul food.

It’s not fancy. It’s not delicate. It’s rich, hearty, and meant to be eaten with rice, using your hands (or a spoon).

Compare it to:

• Thai peanut sauce (similar peanut base, but maafe is savory, not sweet, and uses tomatoes instead of coconut milk)
• Indonesian satay sauce (similar peanut base, but maafe is thicker and more stew-like)
• American peanut butter soup (similar richness, but maafe is more complex and spice-forward)

Maafe proves that peanuts belong in savory cooking.

Regional Variations

Senegalese maafe:

• Often includes fish instead of meat
• Uses more tomatoes
• Spicier

Malian maafe:

• Usually made with lamb or beef
• Thicker, more paste-like
• Includes sweet potatoes

Gambian maafe:

• Called domoda in Gambia
• Often includes okra or eggplant
• More liquid, more stew-like

When to Use It

• Rice (always—maafe without rice is unthinkable)
• Lamb (the traditional protein—stewed until tender)
• Chicken (faster cooking, lighter)
• Vegetables (sweet potatoes, okra, eggplant, carrots)
• Fufu or couscous (less common, but works)

Pro tip: Use natural, unsweetened peanut butter (just peanuts and maybe salt). The kind with added sugar and oils won’t work—it’ll make the sauce too sweet and greasy.

The Africa & Middle East Sauce Mindset

After exploring these four sauces, a few patterns emerge:

1. Sauces are integrated, not separate

Unlike French sauces (which are made separately and plated), African and Middle Eastern sauces are cooked with the food or served as essential accompaniments.

Maafe is a stew. Chermoula is a marinade. Tahini is a dressing. Peri-peri is a coating.

The sauce and the dish are inseparable.

2. Spices are layered and complex

Cumin, coriander, paprika, cayenne, saffron—these aren’t used individually, they’re combined in complex blends that create depth.

Chermoula uses cumin + paprika + coriander. Maafe uses cayenne + paprika + bay leaves + thyme.

The spice blend defines the sauce.

3. Nuts and seeds are foundational

Tahini (sesame paste) is the backbone of Levantine cuisine. Maafe (groundnut sauce) is West African comfort food.

In these regions, nuts and seeds aren’t garnishes—they’re the base.

4. Freshness and acidity are essential

Lemon juice in chermoula, tahini, and peri-peri. Tomatoes in maafe and peri-peri.

The acidity balances the richness and cuts through fat, heat, and spice.

5. Heat is intentional

Peri-peri uses African bird’s eye chilies for clean, intense heat. Maafe uses cayenne for warmth without overwhelming. Chermoula can be mild or spicy, depending on preference.

Heat is not the point—balance is.

Next up: Module 5: Modern Fusion - 3 Essential Sauces Where Traditions Collide

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