Ivorian aubergine sauce

Aubergine is commonly used in West Africa. This recipe takes smoked aubergines and adds scotch bonnet and spice to create a smoky creamy sauce, packed with heat and umami. In this recipe we use Ayo Adeyemi’s kani hot sauce and the Akoko concentrated chicken broth recipes as ingredients.

Creation by Ayo Adeyemi, Restaurant Akoko*, London, UK.

Makes 20 servings.