African Tomato Sauce

"posted by request from congo cookbook"
 
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photo by Zurie photo by Zurie
photo by Zurie
Ready In:
25mins
Ingredients:
8
Yields:
1 cup
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ingredients

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directions

  • 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.
  • Stir.
  • 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.

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Reviews

  1. 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!
     
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