Creole Sauce

(Sos Kreyol)

Haiti
Steve & Kim Holtrop

2 tablespoons oil
1 tomato, diced
4 tablespoons tomato paste
3 green onions, chopped
1 clove garlic, crushed
1/2 cup water
2 chicken bouillon cubes
1/2 teaspoon pepper
1 teaspoon parsley
1 teaspoon Tabasco sauce
1/2 teaspoon thyme
3 1/2 cups water
Salt to taste
 

Put oil, tomato, tomato paste, green onions, garlic, and water into a pan and cook for 2 miutes, stirring constantly.  Add the bouillon cubes, cloves, pepper, parsley, Tabasco, and thyme.  Cook for 2 more minutes then add the water and salt, cooking uncovered for 20 minutes.  Once sauce has cooked, you may add Little Meatballs (Ti Boul Vyan).  Slice 2-3 onions in rings and add them just before serving.  Serve over plain rice.

Serves 4-5.

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