Interesting! For anyone else who doesn’t know what that is.
I think I will pass on the sugar with the preserved lemons.
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Looked that one up too! 
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This is the preserved lemon puree from my last batch of preserved lemons. Not really a recipe. I added a bit of dried red pepper, olive oil, and fresh lemon juice.
I can see using this more often than I use preserved lemons, especially with chicken and fish, and in salad dressings.
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Loving this in a vinaigrette.
Includes vinegrette and other uses from the New York Shuk website
Found this searching for “mimrach limon kavush” (Hebrew)
Thanks! I think the article describes the taste of Akabanga very accurately. I put a few drops on anything to elevate the taste. Just this morning I added a few drops to my breakfast sandwich.
My sister, who lives in spice-deplete Switzerland, absolutely adores Akabanga. I send her several bottles a year.
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Interesting! It s sounds like Akabanga is 80% scotch bonnet “juice” and 20 percent olive oil? I’ve also seen habanero and African bird’s eye chilies.
Should I assume it uses dried peppers, or is there another way the flavor might be extracted? .
I grow a lot of scotch bonnets and use the excess frozen, and I am wondering if the oil retains the aroma. The fresh peppers have some aroma when stored in vinegar.
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I would put that ish on everything from the sounds of it. There are a few African markets in Berlin where I’ll check for this!
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I think Akabanga is easily available to order online in Europe.
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No doubt, but I’d prefer to support a small business if I can 
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I watched that earlier and you know what I kept thinking to myself?
Eating mayo straight out of a jar. Repeatedly.
Dunno if I could do that.
And I love mayo.
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I did that once, when I was a kid.
Once.
I still like mayonnaise, but not in globs. Sandwiches get made with extreme care.
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There’s a fun prank where you put vanilla pudding in an empty mayo jar, then go out in public and start digging in.
No, I have not personally done this.
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AND WHY NOT???!!!
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I may be a jester, but I am not a prankster.
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!!!
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Thanks for the idea for next year’s April Fool’s Day. 
I think I’ll use the ‘cheesecake’ flavor as it is whiter in hue.
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A friend who teaches 9th/10th grade did something similar this year for April Fool’s Day. She cleaned out a spray bottle, filled it with a blue sports drink, pasted a Windex label to it, and put it on her desk. Periodically throughout the day, she’d pick it up and spray 2-3 shots into her mouth. Her students thought she’d gone crazy.
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I just ordered two more of the great big jars of Roland Dijon. I go through that stuff almost as quickly as I go through mayonnaise. Ketchup lasts a long time.
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Does anyone here eat peanut butter and mayo sandwiches?
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