“Sauce Africaine” (African Sauce) is a savory brown sauce commonly used in European and African cuisine, often characterized by a rich blend of tomatoes, onions, peppers, and herbs. It is derived from sauce espagnole (a traditional French brown sauce) and is typically used to complement meats like steak, chops, and chicken. 
Based on the 500g, here is a breakdown of what this likely refers to:
Culinary Definition: It is a, hearty sauce that includes tomatoes, onion, bell pepper, reduced wine, and herbs like basil, thyme, and bay leaf.
Commercial/Recipe Context (500g): While specific branded 500g jars may vary, it is often prepared in this quantity as a base for dishes, such as in professional cooking (e.g., OSCAR® Sauce Africaine) which is designed to be added to meats and vegetables.
Alternative “African Sauce” Types:West African Pepper Sauce: A spicy mixture of blended tomatoes, habanero peppers, onions, garlic, and ginger.
TROFAI Palm Seed Sauce: A West African staple made from palm fruit pulp, used in stews and soups.
Ghana Shito: A dark, spicy, umami-rich hot pepper sauce made with dried fish, prawns, and spices. 
A 500g jar or package is usually intended for multiple servings as a cooking sauce or condiment.