SAUCE TOMATE TOUT USAGE AFRICAINE (RECETTE GHANA)

Ingredients

• 2 medium Onion (peeled and roughly chopped)
• 10 g Fresh Ginger (peeled and sliced)
• 2 pieces Red Chili Pepper (seeds removed for less heat, finely chopped)
• 3 cloves Garlic (peeled)
• 250 ml Water (room temperature)
• 30 ml Oil (any neutral oil – sunflower, canola, coconut or olive oil)
• 2 tbsp Onion Granules (dried onion flakes; can substitute fresh minced onion)
• 1.5 tsp Smoked Paprika Powder (if unavailable, use regular paprika)
• 200 g Tomato Double Concentrate (Tomato Paste) (or thick tomato purée)
• 1 tsp Dried Rosemary (or 1 tbsp fresh rosemary, chopped)
• 400 g Canned Peeled Tomatoes (drained; can also use crushed tomatoes or fresh tomatoes blended)
• 1 tsp Magic Seasoning (All‑Purpose Seasoning) (store‑bought all‑purpose seasoning blend)
• 1 tsp Curry Powder (Madrasse) (West African style curry powder)
• 1 piece Bay Leaf (dried)
• 0.25 tsp Baking Soda (just a pinch to reduce acidity)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare aromatics

   Peel and roughly chop the onions, ginger, red chilies, and garlic. Set aside.

   Time: PT5M

2. Blend aromatics with water

   Add the chopped onions, ginger, chilies, garlic and 250 ml water to the blender. Blend until smooth.

   Time: PT2M

3. Heat oil and toast onion granules

   In a saucepan, heat 30 ml oil over medium heat. Add the onion granules and 1 tsp smoked paprika. Stir and fry for about 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Add tomato concentrate

   Stir in the tomato double concentrate (or thick purée). Fry, stirring frequently, for 10‑12 minutes until the mixture darkens slightly. Watch closely to prevent burning.

   Time: PT12M

   Temperature: Medium heat

5. Add rosemary

   Add 1 tsp dried rosemary (or fresh). Fry for 1 minute, then set aside briefly.

   Time: PT1M

   Temperature: Medium heat

6. Cook blended aromatics

   Pour the blended onion‑ginger‑chili mixture into the saucepan. Cover and simmer over medium heat for 10‑12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Medium heat

7. Add canned tomatoes

   Blend the canned peeled tomatoes (or use crushed tomatoes) until smooth and add them to the pot. Stir well.

   Time: PT2M

8. Season the sauce

   Add the magic all‑purpose seasoning, 1 tsp curry powder, 1 bay leaf, an extra ½ tsp smoked paprika, and a pinch (¼ tsp) of baking soda. Mix thoroughly.

   Time: PT2M

9. Simmer final sauce

   Cover the saucepan and let the sauce simmer over medium heat for 20 minutes, stirring once halfway through. Adjust salt and pepper to taste.

   Time: PT20M

   Temperature: Medium heat

10. Finish and store

    Remove the bay leaf, give the sauce a final stir, and let it cool slightly before transferring to a clean jar.

    Time: PT3M

Nutrition Facts

Calories

145

Protein

2 g

Carbohydrates

20 g

Fat

6 g

Fiber

3 g