Yebessessi or togolese salsa
I love making yebessessi or Togolese salsa! In Togo an small country in West part of Africa, yebessessi is very popular. Yebessessi is usually made when some people are feeling nauseous, as the heat helps keep the food in your stomach. I personally love yebessessi as it is versatile and can be eating with anything! It is so flavorful. There are different way of making yebessessi. You can roast or boil vegetables before grounding them together or ground the vegetable then heat up the mixture for couple minutes. Often, smoked, baked, fried fish is added to the tomato mixture. But if you are vegan you not worry because yebessessi is eaten without meat. For side dish, you can have yebessessi with attieke, banku, kom. I usually eat yebessessi with fish and no carbohydrate!
Ingredients
10 medium roma tomatoes
1 large onion
2 medium jalapeno peppers
Salt (to taste)
Bouillon (optional)
2 air fryer or smoked Norvegian mackerels (optional) (recipe is on the blog)
Instructions
1
Rinse well all vegetables.
2
Remove the tomato seeds if you want but it is optional.
3
Remove some pepper seeds if you cannot tolerate the heat.
4
Blend all vegetables together.
5
At medium heat, in a casserole, pour the blended mixture.
6
Add salt, and bouillon cube to taste
7
Let it boil for 2 minutes.
8
Remove and serve with fish and some sliced onion, tomato, pepper for garnish.
