Tomato‑based sauces are a cornerstone of Ghanaian home cooking, especially for dishes like Jollof rice, stews, and soups. They reflect the West African tradition of blending tomatoes with aromatic spices, creating a rich, versatile base that can accompany many meals.

In coastal Ghana, the sauce often includes smoked fish or shrimp, while inland versions may rely more on palm oil and local spices like prekese. In neighboring Nigeria, the sauce is spicier with more Scotch bonnet chilies, and in Senegal it may feature a touch of peanut paste.

It is typically ladled over steamed rice, served alongside fried plantains, or used as the simmering base for Jollof rice and stews. It can also be a dipping sauce for fried snacks such as kelewele (spicy plantain cubes).

The sauce is a staple at family gatherings, birthdays, and festivals like Homowo and Eid, where large pots of Jollof rice or stews are prepared for many guests.

Traditional ingredients include fresh onions, ginger, garlic, Scotch bonnet or red chilies, smoked paprika (or local smoked pepper), palm oil or neutral oil, and canned peeled tomatoes. Substitutes can be regular paprika, olive oil, or fresh tomatoes blended, without compromising the core flavor.

It pairs perfectly with Jollof rice, fried rice, banku with tilapia, kelewele, grilled chicken, and vegetable stews. The sauce also works as a base for bean soups (red red) and as a topping for boiled yam.

Common errors include burning the smoked paprika, letting the tomato concentrate scorch, adding too much baking soda which can make the sauce soapy, and not stirring enough during the long simmer, which leads to uneven texture.

Baking soda neutralizes excess tomato acidity quickly without altering the flavor profile, whereas adding more onions would change the balance of aromatics and could make the sauce overly sweet.

Yes, the sauce can be prepared up to 5 days in advance. Store it in an airtight glass jar in the refrigerator, or freeze in portion‑size containers for up to 3 months. Reheat gently on low heat before serving.

The sauce should be thick but still pourable, with a deep reddish‑orange color and a glossy sheen. Aromas of smoked paprika, rosemary, and a subtle hint of curry should be evident.

When the sauce has reduced to the desired thickness, the raw tomato taste has disappeared, and the flavors have melded (about 20 minutes of simmer after adding the tomatoes), it is ready. A quick taste test should reveal balanced acidity and seasoning.

The YouTube channel LA CUISINE D’AMA focuses on simple, home‑cooked African and Caribbean recipes, offering step‑by‑step tutorials that blend traditional flavors with modern cooking techniques for everyday cooks.

LA CUISINE D’AMA emphasizes quick, all‑purpose sauces and versatile dishes that can be used across multiple meals, whereas many other channels focus on single‑purpose recipes. Ama also shares personal tips, like using baking soda to tame tomato acidity, which is less common elsewhere.

Ama is known for her Jollof rice tutorial, Kelewele (spicy fried plantains), Ghanaian groundnut soup, and a simple palm‑oil fish stew, all presented with clear visuals and practical home‑cooking advice.