White rice tomato sauce

sauce tomate riz blanc

White rice tomato sauce


  • Finely diced cherry tomatoes
  • 2 white onions, diced
  • 2 bay leaves
  • Pèbè crushed into a paste
  • 6 cloves of garlic, finely chopped
  • 1 teaspoon grated fresh ginge
  • 3 tablespoon fresh basil, finely chopped
  • 1/2 green pepper, finely cut
  • 5 djansan seeds
  • 1 leek, finely chopped
  • 1 coffee cup of oil
  • Salt
  • 600g of beef



In a deep pot, cook your meat with 1 sliced ​​onion and 2 bay leaves.

In a pot, heat the oil and put your onions and let them caramelize.

 Add the previously cooked meat.

Add your cut tomato and leave to grill for 10 minutes over medium heat, stirring with a spatula.

Add all your condiments but reserve 1 spoon of fresh basil for the end.

Cook to the point where the oil can rise to the surface, avoiding burning.

Gradually add water if your mixture is too heavy. Cook over low heat, stirring with a wooden spatula.

When your mixture has lost the acid taste, salt, pepper and pour the last spoon of basil.

Add a little water depending on the consistency you prefer. If your sauce is acidic, do not generally panic this is corrected by cooking on low heat longer. Or add a small piece of sugar.

Serve with white rice.

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