Stew that went to Harvard
 
Smoky, cultured, and a little bougie—still Naija to the bone. This sauce is packed with bold flavor. A classic tomato-based sauce made with fresh tomatoes, sweet red peppers, onions, scotch bonnet peppers to bring the heat, and authentic west african spices.
Perfect with white rice, potatoes, to make jollof rice or jollof spaghetti.