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!"
400g tin chopped tomatoes
2 tbsp tomato purée
1 onion, roughly chopped
a thumb-sized piece ginger, grated
1 scotch bonnet chilli, de-seeded
3 cloves garlic
1 tbsp chilli flakes
1 tsp sea salt
Put all of the ingredients into a food processor and whizz until you have a smooth paste.