Red Sauce From Benin Recipes

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

RED SAUCE FROM BENIN

Steps:

• Heat the oil in a pan, add the onions and fry for a minute then add the tomatoes, garlic and chillies. Fry for 5 minutes then pour over water and add the vegetable boullion cube(or use veg. stock). Cover and allow to boil for about 20 minutes until all the ingredients have blended together and the tomatoes have broken down. Season with black pepper and serve.
• In addition to the basic sauce given above you can also add 3 more Scotch Bonnet chillies to make it hotter. You can also add 500g cubed meat or 4 whole fish cut into steaks.

BEEF TIPS IN RED WINE SAUCE

Steps:

• 1. Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
• 2. Turn the cubes frequently to ensure even browning on all sides.
• 3. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
• 4. Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
• 5. Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
• 6. Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
• 7. Allow the flour mixture to \"toast\" in the pan without burning for 30 seconds to 1 minute.
• 8. Then, stir in the red wine and beef broth.
• 9. Stir until the liquid comes to a boil and thickens very slightly.
• 10. Reduce heat to low, cover loosely, and simmer for 20 minutes.
• 11. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
• 12. While the meat is cooking, cook the noodles according to package directions.
• 13. When tender, stir the noodles and parsley into the beef mixture and heat through.

CHICKEN MEATBALLS WITH RED SAUCE (BENIN)

Steps:

• Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
• Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
• Shape the mixture into meatballs.
• Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
• Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
• Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).