From Serigne Mbaye's kitchen · Dakar NOLA, New Orleans
stove · tomato sauce
NATIONAL AWARD WINNERSaffronhall Jollof Tomato–pepper
From a national-award-winning chef
Ratio
VEG OIL 120TOMATO PASTE 45WHITE VIN 30
Ingredients
- VEG OIL120 ml
- TOMATO PASTE45 ml
- WHITE VIN30 ml
- TOMATO360 g
- GREEN BELL150 g
- ONION150 g
- CAYENNE2 g
- BAY LEAF1 g
- HABANERO8 g
- SALT6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Senegalese / West African–Creole chef of Dakar NOLA in New Orleans; James Beard Best Chef: South 2026. Touches of Wolof cooking meeting Louisiana Gulf pantry.
Originally published as Jollof Tomato–Pepper Sauce Base.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Southern Kitchen (chef recipe) (published as “Jollof Tomato–Pepper Sauce Base”). Full citation lives in Provenance.