Sheba is a popular South African sauce, traditionally served with pap. This rich tomato sauce is tangy,sweet and a very delicious way to elevate your food. Serve over rice, as a dipor even as a pasta sauce and is also a perfect accompaniment to nearly any meat, but particularly poultry and beef.
Traditionally the Shebas auce is made using whole tomatoes, but this sauce is a super easy, and super-fast to make – because we use the 100% Romanita Tomato Juice from ZZ2 tomatoes. We have also ‘revitalised’ the original Sesha, with the addition of celery, leeks and coriander, instead of just onions.
We call it ‘Cheats ShebaSauce’.
Sheba sauce is much sweeter and more subtle than a classic Italian tomato sauce and using the Romanita Tomato Juice is a no brainer! What could be simpler?
The Romanita Tomato Juice is sweet (yet contains no added sugar), silky smooth (but contains no added water) is preservative free, and most importantly is not acidic like some tomato juice can be. The delicious tomato juice works perfectly in this recipe to replace whole tomatoes and makes a very quick Sheba sauce for when you are short on time.
Serves:
3
Total Time: +/-
5
mins
1 ½cups of ZZ2 Romanita Tomato juice
2 sticks celery, diced
2 small leeks, diced
1 green pepper, diced
Small handful of fresh coriander, chopped
Salt and pepper, to taste
Chilli flakes, to taste
1 tbsp Butter
1 tsp Sugar
1 tsp cornflour, mixed with 1 tbsp. of cold water
In a saucepan, over a medium heat, fry your celery, green peppers and leeks for 3 – 4 minutes in the butter to soften and brown. Season with a little salt, pepper and chilli flakes according to your taste.
Now add in your tomato juice, sugar and coriander and simmer for 5 minutes or so
Towards the end, add your cornflour mixture to thicken up the sauce
Serve Sheba sauce while hot over your meal or store in an airtight container or jar for a week
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