Queues to the grocers and supermarkets do take up to an hour, hence I do stock up on basics to limit the number of trips I make. With that been said I bought loads of Tomatoes as I planned on making my own Tomato sauce, which can last up to a month in the fridge.
I did include 2 West African spices (Grains of Selim and Prekese) to the Tomato sauce. They do add both a sweet and musky black peppercorn like flavour to the sauce and helps boost ones immune system.
You can omit them altogether if you don’t have them.
INGREDIENTS
2kg of fresh Tomatoes
4 large Red Peppers
50g of fresh Ginger
2 tablespoonfuls of Aniseed
3 Bay leaves
5-10 Grains of Selim pods or 1 teaspoonful of freshly mulled Black Peppercorns
1 Prekese (Tetrapleura tetraptera)
20ml of Olive oil
Salt to taste
METHOD
Watch how to make your own Tomato sauce and learn about two amazing West African spices below;
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