Jollof sauce

Makes 1 litre

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  • sunflower or other cooking oil
  • 1 large onion, finely sliced
  • ½ T curry powder
  • ½ T chilli powder
  • 2,5 cm fresh root ginger, grated (unpeeled if organic)
  • 1 garlic clove, crushed
  • 1 Scotch Bonnet chilli, deseeded and roughly chopped (optional)
  • 25 g thyme leaves, chopped (optional)
  • 1 heaped T Jollof dry spice mix
  • 1 x 400g tin tomatoes or 250 g fresh tomatoes diced
  • 1 heaped T tomato purée
  • 1 t sea salt or to taste
  • 100 ml good quality chicken or vegetable stock

1. Heat enough sunflower or other cooking oil to cover the base of a heavy-based saucepan, add the onion and sauté over a medium heat until translucent. Stir in the curry powder and chilli powder and gently fry for a further two minutes.

2. Add the ginger, garlic, Scotch Bonnet chilli, thyme (if using) and jollof dry spice mix and stir well. Then add the tomatoes and tomatoes purée, sea salt and stock and stir once more before blending thoroughly with a stick blender until smooth.

3. Simmer over a medium-low heat for 30-40 minutes (closer to 40 minutes if using tinned tomatoes in order to cook out the acidity of the tomatoes). Taste for seasoning and add extra sea salt if required.

4. Leave to cool and then store in an airtight container in the fridge for up to three days, or freeze for future use.

This is an extract from Zoe's Ghana Kitchen by Zoe Adjonyoh. It is published by Octopus Publishing Group.

Zoe Adjonyoh

Recipe by: Zoe Adjonyoh

Zoe Adjonyoh is a British writer and cook, founder of "Zoe's Ghana Kitchen", a Ghanaian pop-up restaurant brand, which is also the title of her debut cookbook.

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