This recipe is inspired by both the Ghanaian raw pepper recipe and my Mums advise of using Char grilled Tomatoes for cooking.
This is my ‘go to’ sauce that keeps for up to a weak in the fridge, in an airtight container. You can include Beef stock cube for a meaty flavour or omit it altogether for a vegetarian version.
Charring the Tomatoes enhances its natural sweetness and incorporates a smoky flavour to your sauce. You can enjoy the sauce without frying it, however frying it in Coconut oil gives the sauce a distinctive taste.
3 large charred Tomatoes
1 tablespoonful of Chilli flakes (You can reduce the amount to your heat tolerance).
1 large Onion
20g of peeled and chopped Ginger
1 teaspoonful of Aniseed
1 small Beef stock cube (optional)
1 tablespoonful of Coconut oil
Salt to taste.
Add the Ginger, Aniseed , Beef stock cube and half the Onion to a blender. Blend into a silky smooth consistency.
Add the remaining Onion, Chilli flakes , Charred Tomatoes and half a teaspoon of salt. Using the medium to lowest setting of your blender, blend everything into a rough consistency.
Place a saucepan on a medium heat and melt the Coconut oil. Add the spicy Tomato mixture and fry on a medium to low heat for about 15-18 minutes or until the oil separates from the mixture.
Leave it to cool down and reserve it in an airtight container for at most 7 days and use when a recipe requires it.
Watch how to make this sauce on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe and share.