Corned Beef Sauce

Corned beef sauce is a tasty meat based tomato sauce that you can eat with anything, yam, plantain couscous, bread. You could also have this anytime of the day very versatile and delicious!

Corned beef sauce is a very easy to make sauce. I used the word very to qualify the easy as it is super easy. Most things are easy to do if you know what to do and if you can fix it in good time, the better.

 It is not unusual to have simple sauces you can whipp up in about half hour for breakfast in West Africa. We always prefer cooked breakfast by the way, so, food like fried eggs and various tomato sauces cooked with sardines, tuna, corn beef or fried meat or fish pieces are always easy go to options.

What Is Corned Beef Sauce Made From?

Corned beef is meat that has been cured from cow products. The part of cow commonly used is the brisket or other similar cut.

Many grocery stores carry canned corned beef in 350g can sizes but if you would rather do yours, there are a lot of recipes out there. I have found this a great one here. Alternatively, you can look for something else that works for you.

I find this a very convenient recipe when I have 50 minutes or less to get breakfast or dinner ready. 

So, as you would see from the recipe you can cook this almost simultaneously with your side dish so they would both be ready at about same time and you feed those hungry fellows you have got and yourself of course!

Corned Beef Sauce

Servings: 4-6

Prep Time: 10min

Cooking Time: 30min


  • 175ml of olive oil
  • 1 Large onion 
  • 1-2 Habanero pepper
  • 2 Bell peppers
  • 2 Cloves of garlic
  • 4 Large plum tomatoes
  • 2 Teaspoons curry powder
  • 1 Teaspoon cayenne pepper
  • 3/4 Teaspoon thyme
  • 1/2 Teaspoon nutmeg
  • 1 350g Can corned beef
  • Salt to taste


To start, chop onion and blend the peppers,tomatoes and garlic, set aside.

Open the can of corned beed and marsh the beef with a spoon set aside untill needed.

Heat up a heavy based pot and pour in the oil then fry the chopped onion on medium heat. It is good practice to fry onion until translucent but keep an eye so it does not get burnt. This step contributes to the overall flavour of any dish that follows this. So you need to get it right. 6-8minutes

Stir in the spices allow to cook for 2 minutes before next step.

Pour in the pepper mixture then, allow to cook uncovered for about 15 minutes at medium heat.

Stir in the corned beef and reduce heat to medium low for the rest of the cooking. 10minutes.

Add salt if you wish but corned beef is cured meat already salted so be sure you really need salt and adjust to taste.

Serve in immediately and store leftovers in the fridge for not more than 5days.

Recipe provided by

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