To bring the essence of a West African cuisine into my cooking, I put together this spicy shrimp tomato sauce recipe using palm oil.
Cook Time1 hourhr
Total Time1 hourhr
Course: Brunch, Dinner, Lunch, Side Dish
Cuisine: African, Nigerian, West African
Servings: 6
Calories: 107.2kcal
Author: Ms. Yum
Ingredients
1medium onionchopped
1/2poundof shrimp
7roma- tomatoeschopped
1/2of a red bell pepperchopped
2clovesof garlic
1thumb size piece of ginger
1habanero pepper
3tbsppalm oil
2tspsalt
Instructions
In a sauce pan, heat oil, and simmer onions gently until lightly brown for 20 minutes on low heat (onions should not be caramelized, but only lightly golden brown).
While the onions are simmering, grind the garlic and ginger into a paste (I use a small mortar and pestle to make the ginger garlic paste, but feel free to use a food processor).
After the onions have simmered for 20 minutes, add the tomatoes, ginger garlic paste, and pepper, then simmer under low-medium heat covered for another 30 minutes. Stir the sauce lightly every 5 minutes to prevent the sauce from burning
While the sauce is simmering, peel and de-vein the shrimp and set aside.
Once the sauce is almost ready, the oil should start separating from the tomato sauce. At this stage, add the salt and shrimp. Stir and simmer covered for another 5 minutes on low-medium heat.