In Central Africa, most every small shop, in the city or the village, sells canned tomato paste. This African Tomato Sauce is served with grilled fish, meat, or chicken, and with boiled Rice, Plantains, Baton de Manioc, and Yams.


a few spoonfuls of oil for frying (palm oil is most authentic)

2 onions, finely chopped

1 small can of tomato paste

2 - 3 tomatoes, chopped and mashed

bay leaf

grated nutmeg (to taste)

salt, black pepper, red or cayenne pepper (to taste)


Heat oil in a frying pan. Fry onions for a few 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 boiled Cassava (manioc) tubers, Plantains or Yams.

A few okra or a small eggplant (aubergine) could also be included in this sauce. Minced garlic might also be added.


Serves 4.


area : Central Africa

course : sauce


source : The Congo Cookbook