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.
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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