Sauce africaine [sos afʁiˈkɛn] is a brown sauce, flavoured with tomatoes, onions, peppers and herbs.
This hearty sauce complements steak, chops, and chicken.
Though not as quickly prepared as some other sauces, its basic method is the same as most other derivatives of espagnole sauce.
The tomatoes, onion and bell pepper are cooked with herbs such as basil, thyme and bay leaf, reduced in wine, then combined with the espagnole sauce.
This food ingredient article is a stub.