Doctor up an Average Meal With The Saucy African

PHOTO COURTESY OF THE SAUCY AFRICAN

For Ghana native Dr. Janet Digber-Williams, the cure for homesickness is a hearty, West African meal.

Since her ancestors didn’t leave behind detailed recipes, preparing time-honored dishes is more of an art than a science.

“The emphasis is on quality of ingredients and flavoring, layering and depth,” she says. “African food is heritage. African food is connection. African food is not just about being spicy; it’s about celebrating every bite.”

Digber-Williams puts in 70 to 80 hours a week at UPMC Children’s Hospital, which means making a masterpiece from scratch isn’t always an option. Several years ago, she spent her days off slow-simmering African-inspired base sauces and stockpiling them in the freezer for future feasts.

Eventually, the assistant professor of pediatrics began sharing her off-duty handiwork with her students at the University of Pittsburgh School of Medicine. Friends, neighbors and church members also reaped the benefits of the good doctor’s culinary skills.

In 2024, she launched a small business with her husband, James Digber, a fellow Ghanaian, giving everyone in Pittsburgh the opportunity to bring the flavors of Africa to their dinner table.

PHOTO COURTESY OF THE SAUCY AFRICAN

The Saucy African sells jarred simmer sauces and spice blends that are available online, at the company’s facility in Cranberry or at local retailers such as Local Provisions Market & Cafe in O’Hara, Mort’s Fresh & Local in Sewickley, Dylamato’s Market in Hazelwood, the North Side’s Mayfly Market & Deli and Salem’s Market & Grill in the Strip District. While driving for a ride-sharing company, James even peddled The Saucy African products to his passengers.

A few weeks ago, I met Digber-Williams at the Oakmont Farmers Market, where I bought both the chicken-based and vegetarian simmer sauces.

Thanks to a recipe card included with my purchase, I was able to doctor up boring tenderloins into Marry Me Chicken. With minimal effort, I had a meal that featured tomatoes, onions, garlic and African spices. I served it over rice, but it also works with pasta, mashed potatoes or crusty bread. Eating the sauce straight from the jar is better than anything I could make from scratch.

I proposed to myself after taking the first bite of Marry Me Chicken.

My Italian family will love these sauces, which are similar to marinara, but with a pleasantly piquant kick. They’ll also say “I do!” to Digber-Williams’ line of dry blends that range from spicy to savory to grill-friendly.

Forge Fried Peanuts, a North Side company specializing in peanuts you eat shell-and-all, recently collaborated with Digber-Williams on a flavor called Piri Party. The legumes are deep-fried in peanut oil and dusted with salt and a signature medley of powdered African Bird’s Eye chili (also known as piri piri), cayenne pepper, granulated red bell pepper and paprika.

After I consumed half a bag of the scorching snacks, my stomach was ready to file for divorce. Perhaps we can reconcile over some cool treats at Cookie Cookie Ice Cream in Kennedy, where a sprinkle of The Saucy African spice goes into some dairy-free flavors such as coconut mango.

Digber-Williams came to the United States in 2012, a decade after her parents made the move to lay the foundation for a better life.

Today, she’s carrying on that legacy of hard work at the hospital — and in the kitchen.