Description Edit

In the mangroves of West Africa, oysters are abundant and are the basis for a number of recipes from this region. Serves: 6 - entree. Heat scale: 2 out of a possible 10 (hottest).

Ingredients Edit

• 6 dozen oysters
• ⅓ cup lemon juice
• ½ tsp cayenne pepper
• 1 tsp powdered ginger
• 5 ripe tomatoes, peeled and seeded
• ¼ cup peanut oil
• 1 medium onion, finely chopped
• salt and freshly ground pepper to taste

Directions Edit

1. Shuck the oysters (or buy already shucked) and place them in a deep dish.
2. Cover them with the lemon juice and powder lightly with the ginger and cayenne.
3. Place the tomatoes in a blender and puree them into a paste.
4. Heat the oil, add the tomato paste and cook over a low heat, stirring constantly, until it has the consistency of catsup.
5. Add the onion, salt and pepper.
6. Place the oysters in the sauce and simmer over a low heat for 5 to 10 minutes.
7. Serve immediately.