I like this recipe because it is a mild condiment to enjoy with poulet braisé, poisson braisé and attiéké. I also like this sauce because it comes from Grand Bassam, my dad’s region of the Ivory Coast.
Country of Origin: Ivory Coast (Côte d’Ivoire)
5 tomatoes, pureed
2 onions, pureed
1 Tbsp vegetable oil
1 Jumbo cube (or Maggi shrimp seasoning cube, if Jumbo is unavailable in your area), crushed
1. Combine all ingredients, except the Jumbo cube, in a deep saucepan.
2. Let the sauce cook for 30 minutes (or until the oil separates) over low heat, stirring regularly.
3. Add the Jumbo cube and mix well. Let the sauce cook for 5-10 minutes more, stirring regularly.
Editors Note: This sauce is also good with spaghetti.