Soumbala sauce

Name: Soumbala sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Burkina Faso
Ingredients: 25 g ready-prepared food-grade soumbala; 300 g tomatoes; 150 g peeled onion; 15 g vegetable oil; 600 ml drinking water; Up to 2 g salt, depending on the soumbala

A tomato-onion sauce in which crumbled soumbala flavours the cooking liquid, served with a cereal staple prepared separately.

Ingredients

25 g ready-prepared food-grade soumbala
300 g tomatoes
150 g peeled onion
15 g vegetable oil
600 ml drinking water
Up to 2 g salt, depending on the soumbala

Preparation

Weigh the 25 g soumbala and crumble finely. Check the supplier’s ingredient and salt information. Slice the 150 g onion and chop the 300 g tomatoes.

Soften onion in the 15 g oil over moderate heat for 5 minutes. Add tomatoes and cook for 10 minutes, stirring without burning.

Add the 600 ml water and crumbled soumbala. Bring to a gentle simmer and cook over low heat for about 20 minutes, stirring to distribute the condiment and watching evaporation.

Taste the cooked sauce before salting, keeping within the stated 2 g. Gently reduce if too loose or add a little hot water if needed. Divide into four sauce portions and prepare the cereal separately.