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Black sauce: recipe illustration
Everyday meals

Black sauce

A rich sauce of deep black colour, made with toasted spices and smoked fish. It traditionally accompanies maize couscous, foufou or cassava in the South and East of the country.

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Ingredients

Ingredients

Épices grillées

Spices & seasoning

Optional extras

On the side

Instructions

  1. Dry-toast the spices from the "Toasted spices" group in a pan for 2 minutes, then grind them finely in a mortar.
  2. Flake the smoked fish, removing the skin and the main bones.
  3. Heat the oil, fry the chopped onions until golden, then add the garlic and chilli.
  4. Add the blended tomatoes and the tomato paste, let it reduce for 10 minutes over medium heat.
  5. Stir in the ground spices and the flaked fish, then mix for 3 minutes.
  6. Pour in the water and let it simmer for 25 minutes over low heat, stirring regularly.
  7. Add the crushed seeds and the gombo leaves if you are using them, then adjust the salt. The sauce should be thick and brownish-black.

Variations and tips

Peanut butter version. Stir in 3 tablespoons of diluted peanut butter at the end of cooking for a creamier sauce.

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Original Ecomely recipe.