This recipe is a mixture of different sauces that I have tasted in different African countries. This sauce can accommodate poultry, meats and fish. It is quick, easy and...deeeelicious!

Ingredients:

1 1/2 lb medium fresh tomatoes
1 small can of tomato concentrate
1 minced onion
1 finger of ginger minced
peanut oil
2 bouillon cubes (chicken)
peanut butter and okra optional
salt and pepper to taste
If you decide to use beef, you will need 2 lbs of lean beef cut in cubes.
If you use chicken, it should be cut in 8 pieces.
Fish should be cut in large slice. Use preferably a whole fish with firm flesh.

Directions:

In a saucepan, brown the beef, or chicken or fish. Since fish cooks quickly, remove it and set aside until the sauce is almost ready.

When the beef or chicken has turned a nice golden color, add two tablespoons of the onion, ginger and one bouillon cube. Add 5 tablespoons of water. Bring to a slow boil and simmer for 15 minutes.

Remove the meat and set the simmering sauce aside.

Saute the minced tomatoes, the tomato concentrate, the remainder of the onion and the remaining bouillon cube for 5 minutes in 1 and a half tablespoon of oil, stirring constantly. It should not burn. Add to this the cooking sauce and the meat.

At this point you can add a spoonful of peanut butter to thicken the sauce. It also gives it a nice flavor. Simmer slowly for 10 minutes. You can also add a dozen whole okra and cook for an additional 10 minutes uncovered. This is especially good for you vegetarians.

Serve with steamed rice, couscous and or fried plantain.

To cook the fish: Mix the fresh tomatoes, tomato concentrate, onion, ginger in a blender and saut, it in the remaining oil used to brown the fish, stirring constantly as not to burn it. Add 2 bouillon cubes (fish) and 6 tablespoons water, salt and pepper. Simmer for 5 minutes. Add the fish to the sauce and cook covered for 5 to 10 minutes. Add a little water if needed while cooking. Serve with rice and fried plantain.

Goes great with Ginger Chicken.