Tomato sauce from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

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Notes about this recipe

  • L.Nightshade on November 15, 2014

    This may well be the best tomato sauce I've ever had. The roasted cherry tomatoes remind me of Batali's tomato raisins, and I can eat them like candy. The peanuts and the ginger take this tomato sauce to a higher level; just delicious! I used habaneros, as I've never even seen a scotch bonnet around here, and they're supposed to have a similar heat index. Nice punch, not overwhelming. Perhaps due to a poor blending device, mine was quite chunky, it could be puréed. I served the sauce with Chicken Mofongo, and it was almost more like a side dish than a sauce, but it added moisture and flavor to the chicken dish. I'm seeking an opportunity to use it again! Serve with Falafel with quick tomato sauce, page 184; Merguez Sausage, page 293; Chicken Mofongo, page 243.

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