Tomato Sauce

Tomato sauce is usually served with yam in Nigeria. It is quite easy to prepare. What you find below is tomato sauce and fried yam. It goes both as a perfect breakfast meal in Nigerian and could also serve as dinner. I like this particularly because it keeps the stomach light and it is simple to prepare.

You will learn how we make tomato sauce in Nigeria, as well as all the different foods that goes along with nicely made tomato sauce.

Like I already said ‘I like to experiment widely on Nigerian foods, I have in different occasioned combined different strange ingredients to create a completely different recipes, I have even at one point served bread and Moi Moi, funny right? But it tasted nice.

I learned about that combination as a student.

Here is how the recipe above was prepared, this combination can be taken with tea, or a soft drink of choice, I like orange juice (freshly made). We actually ate this food some days back, Chima made it for the family. It was served with pap.

Ingredients for 4 persons; you can increase or decrease depending on the number of persons you are looking to serve.

Yam (2 kg)
Ten balls of tomatoes (for the sauce)
Fresh pepper to taste (for the sauce)
1 cup of sliced onions.
1 cube of knorr or maggi
Groundnut/vegetable oil

I bet you probably know how to fry the yam, but I am just going to go over it in a rush before we talk about how to make tomato sauce.

Peel off the back of the yam, slice to any size of your choice and deep-fry. It is necessary to add a little bit of salt before frying, some people add salt to the oil but that is not advisable.

Fry for a few minutes, always turning up and down to avoid burning.

Here is how we make tomato sauce for the recipe above.

You can use a frying pan or a cooking pot to make the sauce.

Set the pot on fire, add about 20cl of groundnut/vegetable oil, allow heating, then pour in the chopped or blended tomatoes/pepper.

Fry for about ten minutes and add the onions. Fry (while stirring occasionally for another ten to fifteen minutes to lose the lousy sour taste, add a cube of maggi, salt, you can also add fluted pumpkin
(although it wasn’t used in the recipe above).

Taste for salt and pepper.
You can serve with the fried yam, potatoes, plantain and of course a cup tea.

I like this best when served with pap (akamu),

Akamu (pap, ogi) is very simple to prepare, it takes the same process as custard. I made the simple video below to help you with the process

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