Sauce Tomate Tout Usage Africaine (recette Ghana)
SAUCE TOMATE TOUT USAGE AFRICAINE (RECETTE GHANA) is a easy Ghanaian recipe that serves 4. 145 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $42.89 total, $10.72 per serving
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
Prepare aromatics
Peel and roughly chop the onions, ginger, red chilies, and garlic. Set aside.
Time: PT5M
Blend aromatics with water
Add the chopped onions, ginger, chilies, garlic and 250 ml water to the blender. Blend until smooth.
Time: PT2M
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
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
Add rosemary
Add 1 tsp dried rosemary (or fresh). Fry for 1 minute, then set aside briefly.
Time: PT1M
Temperature: Medium heat
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
Add canned tomatoes
Blend the canned peeled tomatoes (or use crushed tomatoes) until smooth and add them to the pot. Stir well.
Time: PT2M
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
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
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
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: None
Ingredient Substitutions
- Instead of Onion: Shallot, Leek
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Red Chili Pepper: Bird's eye chili, Paprika for milder flavor
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Oil: Vegetable oil, Coconut oil
- Instead of Onion Granules: Fresh minced onion (1 tbsp)
- Instead of Smoked Paprika Powder: Regular paprika, Chipotle powder (½ tsp)
- Instead of Tomato Double Concentrate (Tomato Paste): Tomato purée, Passata
- Instead of Dried Rosemary: Fresh rosemary
- Instead of Canned Peeled Tomatoes: Crushed tomatoes, Fresh ripe tomatoes (blended)
- Instead of Magic Seasoning (All‑Purpose Seasoning): Seasoned salt, Herbes de Provence (½ tsp)
- Instead of Curry Powder (Madrasse): Regular curry powder
- Instead of Bay Leaf: Dried thyme (½ tsp)
- Instead of Baking Soda: More onion, No substitute needed
Equipment Needed
- Blender
- Saucepan
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Lid for saucepan
Critical Steps — Do Not Skip
- Do not let the smoked paprika burn during the initial fry (Step 3).
- Watch the tomato concentrate closely; it can scorch within minutes (Step 4).
- Adding baking soda causes fizz – ensure the pot is not over‑filled (Step 8).
- Simmer the final sauce uncovered enough to prevent burning, stirring occasionally (Step 9).
Chef Tips from the Video
- Toast the dried rosemary briefly before adding to release its essential oils.
- For a smoother texture, pass the finished sauce through a fine mesh sieve.
- If you like extra heat, keep the chili seeds or add a dash of cayenne pepper.
Troubleshooting
Sauce is too acidic.
Add a pinch more baking soda or increase the amount of onion granules to balance acidity.
Sauce sticks to the bottom and burns.
Reduce heat to low, stir more frequently, and add a splash of water or broth.
Sauce is too thick.
Thin with a little water or vegetable broth, adding 1‑2 tbsp at a time.
Sauce lacks depth of flavor.
Increase smoked paprika or add a small amount of soy sauce or miso for umami.
Storage
Refrigerator: Up to 5 days in an airtight container.
Freezer: Up to 3 months; thaw in refrigerator before use.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce improves in flavor after 24 hours; make it a day ahead for best taste.
- Cool the sauce completely before sealing the jar to avoid condensation.
Frequently Asked Questions
What is the cultural significance and history of All-Purpose Ghanaian Tomato Sauce in Ghanaian cuisine?
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.
What are the traditional regional variations of Ghanaian tomato sauce in West African cuisine?
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.
How is All-Purpose Ghanaian Tomato Sauce traditionally served in Ghana?
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).
During which celebrations or occasions is All-Purpose Ghanaian Tomato Sauce commonly prepared in Ghanaian culture?
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.
What authentic traditional ingredients are essential for All-Purpose Ghanaian Tomato Sauce versus acceptable substitutes?
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.
What other Ghanaian dishes pair well with All-Purpose Ghanaian Tomato Sauce?
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.
What are the most common mistakes to avoid when making All-Purpose Ghanaian Tomato Sauce?
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.
Why does this All-Purpose Ghanaian Tomato Sauce recipe use baking soda instead of adding more onions to reduce acidity?
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.
Can I make All-Purpose Ghanaian Tomato Sauce ahead of time and how should I store it?
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.
What texture and appearance should I look for when the All-Purpose Ghanaian Tomato Sauce is done cooking?
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.
How do I know when the All-Purpose Ghanaian Tomato Sauce is fully cooked?
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.
What does the YouTube channel LA CUISINE D’AMA specialize in?
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.
How does the YouTube channel LA CUISINE D’AMA's approach to Ghanaian cooking differ from other African cooking channels?
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.
What other Ghanaian recipes is the YouTube channel LA CUISINE D’AMA known for?
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.
Last updated: August 21, 2026
