Lamb Cutlets with Peanut sauce

Chalé sauce

  • Makes 500ml
  • Easy

A basic everyday sauce that is used in a number of Zoe Adjonyoh's Ghanaian recipes. Quick, simple and punchy, this recipe is perfect to make in large quantities for big batch cooking


This Ghanaian sauce recipe comes from chef Zoe Adjonyoh’s book, Zoe’s Ghana Kitchen. She says: “This basic recipe is based on my dad’s everyday cooking sauce. He would whip this up and throw in any type of meat, fish or protein, but it was always tasty. You can just blend the ingredients and store the uncooked sauce for later use, or cook it and then leave it to cool.

Either way it saves time when making many of these recipes. I make a big batch at least once a week – you can easily double the quantity if you want to make a bigger batch, although it’s not necessary to increase the scotch bonnet unless you like extra-hot!”



  • chopped tomatoes 400g tin
  • tomato purée 2 tbsp
  • onion 1, roughly chopped
  • ginger a thumb-sized piece, grated
  • scotch bonnet chilli 1, de-seeded
  • garlic 3 cloves
  • chilli flakes 1 tbsp
  • sea salt 1 tsp


  • Step 1

    Put all of the ingredients into a food processor and whizz until you have a smooth paste.