Akabanga is a chili oil hot sauce made in Rwanda. It is made from a mix of African grown Scotch Bonnets, habanero peppers, and vegetable oil.
Akabanga has an expected fiery flavor from the mixture of habanero and Scotch bonnet peppers, but the heat is not overwhelming if you use it sparingly. There is a fruity, earthy quality to the oil, and it is slightly smokey. It offers a unique flavor and kick, so is definitely something to try as a discerning chilihead or foodie.
Use akabanga chili oil sparingly, as a little bit goes a long way. It can be drizzled over just about any food where heat and a flavor kick are in order. I can add complexity to soups and stews, as well as grilled or smoked meats. Consider it as part of a marinade, as part of a salad dressing, or as a finishing oil.