NDUDU’S SMOKY SALSA RECIPE

This recipe is inspired by both the Ghanaian raw pepper recipe and my Mums advise of using Char grilled Tomatoes for cooking.

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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.

Ingredients

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.

 

Method

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.

 

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