Recipe by Xexe
posted by request from congo cookbook
Top Review by Zurie
MADE FOR AFRICAN COOKING FORUM, TAG GAME, FEB 2012: Of course there are about a thousand recipes for tomato sauce! I chose this one because it's from the Congo Cookbook, but being in Africa I am not sure how authentic it is. The nutmeg is a doubtful spice to use with tomatoes. I made your recipe x 10, because I am drowning in lovely organic tomatoes right now! I managed to fill 5 bottles, with some sauce left over. I liked the idea of adding tomato paste for thickening, but the line about "adding water" is strange because tomatoes are always watery when cooked!! I pressed out as much juice from mine as I could (I also peeled them), and then reduced the sauce for about 1 1/2 hours to get rid of excess liquid. Did not use nutmeg, and added 1 chopped pickled cayenne pepper. Normally such a sauce also needs a little sugar, but my vine-ripe tomatoes didn't need it this time. The sauce tasted great. Thanks!
- 3 teaspoons oil (for frying, palm oil is most authentic)
- 2 medium onions, finely chopped
- 1 (4 ounce) can tomato paste
- 3 tomatoes, chopped and mashed
- 1 bay leaf
- grated nutmeg (to taste)
- salt (to Taste)
- cayenne pepper (to taste)
Directions See How It's Made
- Heat oil in a frying pan.
- Fry onions for a 3 minutes.
- Stir in all other ingredients.
- Add water as necessary to make a smooth sauce.
- Season to taste.
- Bring to a slow boil, reduce heat, simmer for ten minutes.
- Serve with grilled or roasted chicken, fish, or meat, or fried Plantains or Yams.