The first sauces the traveller made, was the original 'Big Four': Zulu Fire Sauce, Swazi Mama Mamba, Malawi Gold and the 'Purple Heat' called Umsobu Iyababa (as in the 'daddy of the sauces' - a sauce for brave old men - not "childrens' food"). The name sounds benign, but Umsobo Iyababa had to be discontinued - it was so hot, even the people making it felt threatened!

In time, other sauces joined the family - most on the moderate/mild side of hot sauce. The taste of Africa is about so much more than just heat: its about rich, well developed, complex flavours.

... and that, by the way, is why one adds a flavouring sauce (as opposed to building the flavours with spices and herbs etc) - the flavours in sauces are already developed.