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Course Sauce
Cuisine Fusion
Keyword palm oil
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 4-5 cloves of garlic
  • 1 large thumb-sized piece of ginger
  • 1 small onion
  • 1 cup neutral vegetable oil
  • 1/2 cup red palm oil
  • 2-3 tablespoons of chilli powder
  • 1 teaspoon of ground black pepper
  • 1 teaspoon dried fermented locust beans optional
  • 1 teaspoon of anise seeds
  • 1 bouillon cube
  • salt to taste

Instructions

  • Blend the onion, garlic and ginger into a paste
  • In a small pot or pan set over medium heat, heat the red palm oil with the vegetable oil for a few minutes. To check that it is hot enough, drop a tiny amount of the blended paste and see if the oil sizzles
  • Add the blended onion, garlic and ginger paste and cook for 15 minutes at medium heat, stirring periodically
  • Add the chilli powder, spices, and bouillon paste and cook at medium-low heat for about 10 minutes
  • Taste and adjust for salt
  • It is ready to store. Store in an airtight container at room temperature