Togolese-inspired Spicy Tomato Sauce

Ingredients

This Togolese-inspired tomato sauce differs from the traditional Italian marinara in its use of African spices and the addition of extra heat. The Feu Rouge sauce incorporates ingredients like cayenne pepper, ginger, and cloves to give it a distinctively spicy and aromatic flavor profile. It also embraces the vibrant culinary traditions of Togo, infusing the sauce with the boldness and richness of West African cuisine. We alse have the original recipe for Marinara, so you can check it out.

• 2 pounds (900g) ripe tomatoes, diced 2 pounds (900g) ripe tomatoes, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large saucepan over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pan and sauté until they turn golden brown.
3. 3.
   Stir in the diced tomatoes, tomato paste, cayenne pepper, ground ginger, ground cloves, salt, and black pepper.
4. 4.
   Pour in the water and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 30 minutes, stirring occasionally.
5. 5.
   Once the sauce has thickened and the flavors have melded together, remove it from the heat.
6. 6.
   Allow the sauce to cool slightly before transferring it to a blender or using an immersion blender to puree until smooth.
7. 7.
   Return the sauce to the saucepan and simmer for an additional 10 minutes to enhance the flavors.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Feu Rouge sauce hot, garnished with fresh cilantro if desired.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for extra heat or reduce it for a milder sauce.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the sauce.
• If you prefer a chunkier sauce, you can leave some of the diced tomatoes unblended.
• Adjust the spiciness by adding more or less cayenne pepper, depending on your preference.
• This sauce can be stored in an airtight container in the refrigerator for up to a week.
• Feu Rouge pairs exceptionally well with grilled meats, roasted vegetables, or as a dipping sauce for plantain fritters.

Serving advice

Serve the Feu Rouge sauce alongside grilled chicken or fish for a spicy and flavorful main course. It can also be used as a dipping sauce for fried yam or plantain. For a complete Togolese meal, serve the sauce with fufu, a traditional West African staple made from cassava or yam.

Presentation advice

Garnish the Feu Rouge sauce with fresh cilantro leaves to add a pop of color and freshness. Serve it in a vibrant ceramic bowl or a traditional African wooden dish to enhance the cultural experience.