I remember being a little girl and sitting in a corner with an almost empty can; munching on salty morsels of corned beef and hearing my mom in the background telling me to be careful and use a spoon.
As a child I had a joyful experience with corned beef. I say joyful because I really don’t have words to describe my childhood experience with food generally. I think my joyful experience stems from my mother being adventurous with food. She made corned beef sandwiches, she added it as a protein to salads and used it as a substitute for Nigerian meat pies and sausage rolls.
My first adult experience with corned beef was in Jollof rice. I had once heard you could cook Jollof rice with corned beef and without asking questions, I went home to make mine. I cooked an average pot of Jollof; then I added the corned beef to the cooked rice and it tasted like Jollof rice and Corned beef and not corned beef Jollof rice. After the disaster of a pot of Jollof, I decided to figure it out on my own. So, how does one get to cook the corned beef in Jollof sauce so it’s one with the rice? By frying the corned beef with your tomato sauce before adding the rice. I fried the corned beef with my jollof sauce and added the rice, had it cook together and viola!
Now for me, I like corned beef in anything and everything. I still like it plain but using it in my cooking is even more tasty.
I love this sauce because it’s very easy, and you can make it with ingredients from your pantry.
Imagine waking up on Christmas morning and just whipping up a pot of corned beef sauce to pair with yam, plantain, pasta, bread; even potatoes. It’ll keep you going until dinner time.
- 1 can corned beef
- ½ to 1 cup cooking oil(use palm oil of you like)
- 2 cans chopped tomatoes
- 1 red bell pepper(tatase)(optional)
- 1 medium sized onion
- 1-2 habaneros(eye ball according to heat tolerance)
- ½ tsp black pepper
- 1 tsp white pepper
- ½ tsp thyme
- ½ cup meat stock(optional)
- Drain and blend tomatoes(or leave chopped) with tatase, onion and habaneros until smooth.
- heat oil, add the tomato blend and stir. cook until the oil has risen to the top then season with black pepper, white pepper and thyme, add meat stock and cook until the oil has risen to the top(this step is optional. I usually do this to ensure that my tomato mix and herbs are well cooked and for a more thin sauce ). Cook for 2 more minutes; then add your corned beef. Check for seasonings before adding salt and or bouillon (corned beef has a tendency to be salty). cook until the oil peeks from the sauce. Enjoy with any starch; except eba 🙂