Here is another dish we’ve introduced to our home repertoire in honour of Guinea, our Nation of the Month. Footi Sauce could most simply be described as a very Aubergine and Tomato rich stew. It’s actually not far off from a chilli and could just as easily be called “Chilli con Berenjena” Our recipe is completely plant based, so I make it heavy on the vegetables with beans for a natural protein boost.
Usually served poured over rice, we also ate ours with another traditional Guinean staple, Fufu.
[recipe title=”Vegan Footi Sauce” servings=”4-6″ time=”1 hour” difficulty=”Easy Peasy”]
- 1 Tablespoon Rice Bran Oil (or other vegetable oil)
- 2 Brown Onions, Diced
- 1 Habanero Chilli, Deseeded and Minced
- 2 Small Aubergines, Chopped
- 360g Okra, Diced
- 400g Mixed Beans
- 1 Litre Pomodoro Sauce
- 500ml Vegetable Stock
- Salt and Pepper to taste
- In a large pot Sauté Onions and Chilli in Oil over medium heat for a few minutes.
- Add Aubergines and Okra, allow to cook a few more minutes, stirring occasionally
- Next add the remaining ingredients, and simmer until the Aubergines are soft and cooked through. (About 30-40 minutes)
- We recommend serving Footi Sauce over wholegrain rice.
Kidney Beans are sometimes used in Footi Sauce, but you can easily use your favourite bean in this recipe.