Ingredients
- 750 g crushed or pureed tomatoes
- 20 g fresh ginger
- 2 cloves of garlic
- 3 tablespoons dried shrimp powder
- 20 black peppercorns
- 1 onion
- 50 cl of sunflower oil
- 1/2 teaspoon(s) granulated sugar
- 2 bay leaves
-
chili powder
Preparation
-
Blend the peeled ginger and garlic cloves, dried shrimp, peppercorns and a pinch of water to make an aromatic paste. Set aside. Peel and blend the onion.
-
Heat the oil in a saucepan with a lid. Add the tomatoes and the blended onion. Cook for 15 minutes, stirring so that the water from the vegetables evaporates.
-
Add the aromatic paste, sugar, bay leaves and chilli. Lower the heat and adjust the seasoning before continuing to cook. Stir very regularly, controlling the intensity of the heat as the dja burns easily. When the texture of the preparation is thick and dark red in colour, it is ready (allow a good hour of cooking).
