Saturday, April 16, 2011

Ruthie's Red Sauce

This recipe is a bit general.  I suggest instead of trying to follow this 'recipe', not knowing if it's coming out correctly, you just ask your west African friend to show you.  Don't have a west African friend??  Find one, they ask her to show you how to make red sauce.  Your tastebuds will be glad you did!

Now, this recipe is a little incomplete . . . as of right now, I only know that in the spice mix there is cumin.  R. said she'd bring me some of the herb seeds and spices she grinds up to make the mixture so I'll be able to figure out what they are.  And I'm going to have to get creative on figuring out what the equivalent of the 'west African little round green peppers' are . . . but something tells me this will taste good even without them.

Ruthie's Red Sauce
Serves 4 . . . or 5 . . . or 6 . . . or (there’s always room for one more!)
1-2 cups oil
1/2 kg beef, cubed
1 onion, chopped
1 tsp salt
4 tomatoes, chopped
1 Tbs tomato paste
1/2 tsp ground spice mix (cumin, black pepper, white pepper, anise, coriander, dried ginger . . . )
1 tsp ground red pepper
2 west African little round green peppers, whole
1 Maggi bullion cube (Knorr, Oxo, or whatever your bullion brand of preference is)
In medium sauce pan, heat oil.  Add beef and onions and salt.  Cover and let cook until beef and onions are nearly completely cooked.  Add tomatoes with half a cup of water.  Cover and let cook until tomatoes begin to break down.  Add tomato paste. Cover and let cook for ~10 minutes.  Add spice mix and ground red pepper.  Cover and let simmer until tomato skins have peeled off (they roll up and look like tiny red tubes).  Drop in the African green peppers (whole) and with you fingers, break up the maggi cube and sprinkle into the sauce.  Stir and let simmer another 4-5 minutes.  
Serve over rice.

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