African Tomato Sauce Recipes
AFRICAN TOMATO SAUCE
Make and share this African Tomato Sauce recipe from Food.com.
Provided by Xexe383
Categories Vegetable
Time 25m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Heat oil in a frying pan.
- Fry onions for a 3 minutes.
- Stir in all other ingredients.
- Add water as necessary to make a smooth sauce.
- Season to taste.
- Stir.
- Bring to a slow boil, reduce heat, simmer for ten minutes.
- Serve with grilled or roasted chicken, fish, or meat, or fried Plantains or Yams.
AFRICAN MEATBALLS W/ TOMATO SAUCE
Vegetable Meat Balls, is a traditional Nigerian recipe for a classic dish of beef meatballs with potatoes, carrots and onions that are pan-fried to brown then cooked in a tomato-based sauce before being served with rice and greens. I modified it subing beef for turkey and yams for sweet potatoes (cuz they are in season here in GA)
Provided by jameras
Categories Meatballs
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- SAUCE.
- Heat 3 tblsp palm oil in a frying pan. Fry onions for a few minutes.
- Stir in onions,tomato paste, 3 tomatoes. Add water as necessary to make a smooth sauce.
- Season to taste with bay leaf, nutmeg, salt, black pepper, cayenne pepper.
- Stir. Bring to a slow boil, then reduce heat and let simmer for ten minutes while you prep meatballs.
- MEATBALLS.
- Mix first 7 ingredients together, season to taste then form into 6cm balls.(turn off sauce).
- Chill these in the freezer for at least 10 min,(Boil rice ).
- fry meat balls in enough oil to cover the bottom of a pan.
- Once browned all over, add enough tomato sauce to cover the meatballs then add a few splashes of hot pepper sauce to flavor.
- Bring to a boil, reduce to a simmer then tightly secure a lid and cook for 20 minutes.
- Serve on a bed of rice.
Nutrition Facts : Calories 568.5, Fat 28.2, SaturatedFat 9.8, Cholesterol 156.6, Sodium 630.4, Carbohydrate 32.9, Fiber 7, Sugar 16.1, Protein 49.8
NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette
Provided by Alvin Zhou
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large cast-iron skillet, heat the oil over medium heat.
- Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
- Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
- Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
- Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
- Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
- NOTE: To speed the process up, cover the skillet with a large lid.
- Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams
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