Inside Rio Salado College in west Phoenix, Arlette Gomez-Kponton is making a black chili sauce called ebesse, a Togolese word that translates to pepper.“We have fresh ginger, fresh onions, fresh garlic,” she said. “We have some dry fish.”And more, including an all-purpose seasoning she’s not willing to reveal.“It’s the taste of Africa," Gomez-Kponton said. “It has all the