Dja is a concentrated Beninese tomato sauce often eaten with rice, beans, yam or other staples. The tomatoes and onion are cooked down slowly in oil until deeply savory.
- Prep
- 20 minutes
- Cook
- 50–70 minutes
- Serves
- 8
- Cuisine
- Beninese
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
Prepare the tomato base. Finely chop or blend tomatoes, onion, ginger and garlic into a coarse purée. Keep dried shrimp separate until the sauce has reduced.
Begin the reduction. Heat oil over medium-low heat in a heavy wide pan. Add the tomato mixture carefully to avoid splashing; stir in optional tomato paste and bay leaves.
Cook slowly. Simmer uncovered for 40–55 minutes, stirring often, as water evaporates and the sauce darkens and becomes glossy. Reduce heat if it begins to catch.
Season. Add chili, salt, pepper and optional dried shrimp powder. Continue cooking another 5–10 minutes until fully heated and concentrated.
Balance and serve. Taste for acidity and use optional sugar sparingly. Remove bay leaves. Serve the warm sauce in small portions beside rice, beans or yam.
Chef’s notes
- Dja should be concentrated, not a thin fresh tomato salsa.
- Dried shrimp is a characteristic ingredient in many versions, but it must be disclosed prominently because of the shellfish allergen.
- This recipe uses a moderate amount of oil for home cooking; some traditional preparations are more oil-rich.
Substitutions
- Canned plain chopped tomatoes can be used; simmer until their moisture is reduced.
- Omit dried shrimp for a shellfish-free adaptation, understanding that the flavor changes.
- Use a small pinch of mild chili or serve fresh chili separately for a milder sauce.
Storage and Food Safety
This home-cooked sauce is not shelf-stable or suitable for room-temperature storage. Divide into shallow containers, refrigerate within 2 hours at 4°C or below and use within 2 days, or freeze promptly. Reheat to at least 75°C.
Serve with
Atassi, akassa, boiled yam, cooked rice or fried fish
Allergens
Shellfish if dried shrimp is used. Groundnut oil may be a concern for those with peanut allergy. Check packaged ingredients and prevent cross-contact.
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