Benin Red Sauce is a traditional Beninese recipe for a classic stew of onions, garlic and tomatoes flavoured with bouillon cubes and hot chilli peppers, which is typically served with rice. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Benin Red Sauce.
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Ingredients:
4 tbsp oil (vegetable or groundnut)
2 large onions, chopped
3 garlic cloves, crushed
12 ripe tomatoes, crushed
3 hot (eg Scotch Bonnet) chillies, crushed
1 Maggi (or bouillon) cube
black pepper, to taste
Method:
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 top-up with 750ml water and add the Maggi cube. 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.
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