Spicy tomato sauce is a base for most Gambian dishes, it is a versatile base to build a dish. It is made with caramelised tomato paste, onions, scotch bonnet, sweet peppers, and spices. This is the side dish for eating the Akara.
The Spicy tomato sauce is a versatile dish that is the foundation of many dishes in Gambian cuisine. This includes some of our beloved breakfast sandwiches such as Akara. This dish is delicious, sweet, slightly spicy, and tangy.
The spicy tomato sauce is served with the Akara and freshly made baguette for breakfast. They pair very well and you cannot have one without the other. You can also serve it as an appetiser with the Akara. For breakfast or brunch, you can either pair it with Ginger and Lemon Tea or Bissap (Hibiscus Juice) for refreshments.
Ingredients
- Onions
- Sweet pepers
- Garlic
- Scotch bonnet
- Tomatoes
- Tomato paste
- Rapeseed oil
- Bayleaves
- Black pepper
- Knorr (Aromat seasoning)
- Fresh basil
See recipe card for quantities.
Instructions
- Step 1: Blend the onions, scotch bonnet, sweet peppers and tomatoes, then set aside.
Step 2: Add oil to a medium saucepan and heat it until hot.
Step 3: Add the blended vegetables and leave to saute until most of the water has evaporated.
Step 5: When most of the water has evaporated and the oil has started forming on top, the spicy tomato sauce is ready.
Step 4: Now add the tomato paste and leave to caramelise until the colour has changed and becomes dark red. Then add some water.
Storage
Fridge: Add the Spicy tomato sauce to a tight-lid container and store it in the fridge for a maximum of one week.
Freezer: You can store it in the freezer for a maximum of one month, thaw it in the fridge and use the sauce within two days. Please do not refreeze.
Top Tip
Gradually caramelise the tomato sauce on low to medium heat until you have a caramelised sauce.
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Recipe
Spicy tomato sauce
- Total Time: 50 minutes
- Yield: 4-5 1x
Description
Spicy tomato sauce is a base for most Gambian dishes, it is a versatile base to build a dish. It is made with caramelised tomato paste, onions, scotch bonnet, sweet peppers, and spices. This is the side dish for eating the Akara.
Ingredients
- 70 grams of double-concentrated tomato paste
- 2 large white or brown onions
- 2 large sweet peppers ( 1 yellow and 1 red)
- 3 medium vine tomatoes or any tomatoes
- 3 garlic cloves
- 1 scotch bonnet
- 140 ml of Rapeseed oil
- 2 bay leaves
- 1 teaspoon of black pepper
- 1 teaspoon of dry parsley
- 1 teaspoon of knorr Aromat (or any bouillon)
- pinch of salt (using your index finger and thumb) Optional
- 1 teaspoon of chilli flakes
- ¾ cup of water (180ml)
- bunch of fresh basil for garnish
Instructions
- Prepare the vegetables by peeling the onions, garlic, and deseed sweet peppers. Rinse thoroughly including the scotch bonnet and tomatoes, then set aside. Now get your blender or food processor, Cut the onions in halves, sweet peppers and tomatoes, then add them into the blender. Also, add the scotch bonnet and garlic. Pulse them until you have medium-blended vegetables, then set aside.
- In a medium saucepan, add the oil and heat it on medium heat until it is hot. Add the blended vegetables, stir with a wooden spoon and leave to saute until most of the water from the vegetables has evaporated. Add the bay leaves and dry parsley and stir it gently.
- Now add the tomato paste, stir it until thoroughly combined and reduce the heat to medium-low. Occasionally stir to gently scrape any caramelised bits at the bottom of the saucepan. This will take about 4-5 minutes, until the sauce has changed colour to reddish dark red, then add the water. Add the black pepper, chilli flakes, knorr and pinch of salt. Also, add fresh basil. Reduce the heat to low, half cover the saucepan and leave it to a gentle simmer.
- Remember to taste the sauce to make sure the seasoning is enough. When most of the water has evaporated you are left with a medium-thick sauce, and the oil has started to flood on top of the sauce, it is ready. Off the flames, serve it with freshly made Akara and garnish with fresh basil. Bonne appetite.
- Prep Time: 10
- Cook Time: 40
- Category: Mains
- Method: Saute
- Cuisine: African
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