Onion Bay Tomato Sauce

Name: Onion Bay Tomato Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2 cups (480 ml)
Cuisine: African
Ingredients: 1/2 cup (120 ml) Vegetable Oil; 3 Tbsp (45 ml) Tomato Paste; 2 Tbsp (30 ml) White Vinegar; 3 medium diced Tomato; about 1½ peppers (150 g) Red Pepper; 1 medium diced Onion; 1 tsp (2 g) Cayenne; about 5 leaves (1 g) Bay Leaf; about 1 habanero (8 g) Habanero; to taste ~1 teaspoon Salt

Independent adaptation of a publicly published Serigne Mbaye recipe. Not affiliated with, sponsored by, or endorsed by Serigne Mbaye.

BRAISING SAUCE · JOLLOF RICE & STEWS

In the published recipe, this is the braising sauce for jollof rice.

Serigne Mbaye's jollof tomato-pepper base for jollof rice.

On the jar

JOLLOF

Method: simmer
Yield: about 2 cups
Ingredients: 10
Jar batch: 1.3× recipe

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Ratio

VEGETABLE OIL 120 mlTOMATO PASTE 45 mlWHITE VINEGAR 30 ml

Ingredients

Vegetable Oil1/2 cup (120 ml)
Tomato Paste3 Tbsp (45 ml)
White Vinegar2 Tbsp (30 ml)
Tomato3 medium diced
Red Pepperabout 1½ peppers (150 g)
Onion1 medium diced
Cayenne1 tsp (2 g)
Bay Leafabout 5 leaves (1 g)
Habaneroabout 1 habanero (8 g)
Saltto taste ~1 teaspoon

Method

Pour to the lines in order (bottom → top): VEGETABLE OIL, TOMATO PASTE, WHITE VINEGAR.
Add by count: 4 TOMATOS, 1½ RED PEPPERS, 1½ ONIONS, 1½ HABANEROS.
Season to finish: CAYENNE (about 1 tsp), BAY LEAF (2½ leaves), SALT (about 1½ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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4 kitchens · 1 star · 6 national awards

Onion Bay Tomato SauceNATIONAL AWARD WINNEROn the jar: JOLLOF
Peanut VinaigretteNATIONAL AWARD WINNEROn the jar: PEANUT
Simple Tomato SauceNATIONAL AWARD WINNEROn the jar: SIMPLE
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH

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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.

Adapted from a recipe published by Serigne Mbaye in Southern Kitchen (chef recipe).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Southern Kitchen (chef recipe) (published as “Jollof Tomato–Pepper Sauce Base”). Full citation lives in Provenance.

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