Nigerian Corned Beef Sauce
Nigerian corned beef sauce is a quick, hearty topping built from canned corned beef and a fried base of tomato, onion and habanero. In Nigeria it is often called spaghetti sauce, but it works just as well over boiled rice, yam or potatoes. The pantry tin does the heavy lifting, so a 740 g can feeds a crowd with about 20 minutes at the stove.
Instructions
Heat a generous splash of vegetable oil in a saucepan over the stove. Add the diced onions, tomatoes, habanero peppers, bell peppers if using, garlic and ginger.
Stir the vegetables well and fry them for about 10 minutes, until they have softened and cooked down together into a thick base.
Mix in the minced corned beef, breaking up any clumps, and fry for another 10 minutes so the meat takes on the flavor of the base.
Season with salt and a crumbled seasoning or stock cube, then stir, cover the pan and let it cook for a few more minutes.
Taste the sauce and adjust the seasoning if it needs it, then serve hot.
Make it personal.
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