The red stew that sits at the centre of Nigerian cooking. Blended tomatoes, red bell peppers, scotch bonnet and onions are fried down slowly in oil until the water cooks off, the raw taste disappears and the sauce turns deep red and glossy.
Pour it over white rice, eat it with yam or plantain, cook it into beans, or keep a container in the fridge and build meals on it all week. Medium heat as standard, rich rather than sharp.
The container charge has been added to the price shown. Order online for pickup or delivery in Kigali from Jollof Bistro, or eat with us in Remera.
