Sauce Moyo With Mango
Popular in West African nations like Benin, Senegal, and Togo, Moyo sauce is a beloved punchy and spicy accompaniment to chicken or fish dishes.
Popular in West African nations like Benin, Senegal, and Togo, Moyo sauce is a beloved punchy and spicy accompaniment to chicken or fish dishes.
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Sauce
2 cups
5 minutes
10 minutes
Popular in West African nations like Benin, Senegal, and Togo, Moyo sauce is a beloved punchy and spicy accompaniment to chicken or fish dishes.
Team Makery
30 grams ripe tomatoes
1/2 onion, peeled and thinly sliced
1 green Scotch bonnet or habanero chilli, halved
1/4 cup fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ripe mango, peeled, pitted and cut into 1/2 inch cubes
Prepare the tomatoes by blanching them. Wash the tomatoes and add them to a saucepan with boiling water. After 30-40 seconds, place the tomatoes in a bowl with ice-cold water. In 1-2 minutes, you will see the skin coming off the tomatoes. Peel the skin off.
To a food processor, add the tomatoes, onions, and chilli. Pulse, but not too heavily. The tomatoes and onions must still retain texture.
Pour this tomato-onion-chilli mixture to a large bowl. Add the lime juice, salt and pepper, and toss well to combine.
Add the mango pieces. Stir well, cover, and let it sit for up to two hours in the refrigerator before serving.
Serve the Moyo sauce spooned over grilled fish or roasted or pan-seared meat.
