Namibian – style tomato sauce

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Last year after I’ve posted fat cakes and chicken wings recipes, lots of people have been asking on how I made the tomato sauce that I used as a dip. I send the recipe to couple people and shared it in few groups on Facebook. This week I shared the fat cakes recipe in a couple of Facebook groups and the same question kept popping up. Thus why I decided to post the recipe.

Tomato sauce/ dip in most cases very hot (because it’s made with pili pili or peri peri peppers) is very common in Namibia. We normally dip freshly grilled meat over the open fire (okapana) or fat cakes in the sauce.

This simple and flavorful tomato sauce/dip is made with just a handful of ingredients: fresh tomatoes, pepper, onion, chilli peppers, ginger root and honey. It tastes amazing served along with Oshifima (stiff porridge), pasta, rice, potato chips, French fries, Cevapcici, Bifteki, the list goes on..

How to make spicy tomato sauce?

All you have to do is blend fresh tomatoes, red bell pepper, fresh pepper chillies, fresh ginger root and onion together (DO NOT ADD WATER!).

Let simmer for 40 minutes or until the sauce has thickened.

Then you add honey, a dash of oil and season with salt and pepper. That’s it.

More quick, easy and flavorful party dips

African Tomato Sauce

This simple, fun and flavorful tomato sauce/ dip tastes amazing served with grilled meat, pasta, French fries, tortilla chips, fat cakes or Oshifima (stiff porridge).

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: dip, salsa, Sauce, Side Dish
Cuisine: African, Namibian
Keyword: gluten free, hot sauce, how to, red vegetables, Vegan, vegetarian
Servings: 4 Servings
Author: Ester from


  • Hand blender
  • Jar
  • Saucepan or pot


  • 40 g (1.5 oz) fresh ginger root
  • 400 g (14.1 oz) fresh tomatoes
  • 1 large onion
  • 50 g (1.8 oz) fresh chilli peppers (OPTIONAL)
  • 1 large red bell pepper about 150 g/5.3 0z
  • 2 teaspoons honey/ agave or maple syrup
  • 2 tablespoons sunflower oil
  •  salt and pepper to taste


  • Start off by peeling the onion and ginger root and cut into chunks. Rinse the tomatoes and pepper and cut into quarters. Blend the vegetables together.  Pour the mixture into a saucepan or pot. Bring to a boil, cover and reduce the heat. Simmer for 40 minutes or until the sauce has thickened. Stir in honey and a dash of oil and cook for another minute. Season with salt and pepper. 

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.



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