“Arnie is sharing his family’s Sheba Sauce recipe which is a delicious tomato-based relish. It has been a favourite for as long as he can remember, and can be served with meat or eggs or even as a tantalising spread on a sandwich. Arnie believed it was invented by his gran or his mother, but he later learned that it was begged off a family friend who could not – or would not – disclose its origin.”
— Jackie Cameron
- 4kg Tomatoes, peeled and chopped
- 1kg Onions, chopped
- 2 T Oryx fine salt
- 3 cups White Sugar
- 500ml Vinegar
- 3 T Cornflour
- 1 ½ T curry Powder
- 2 T Mustard Powder
- Add Salt to tomatoes and start cooking in a heavy based pot until soft. Remove any extra water and foam while this is cooking.
- Then add the onion, sugar and vinegar. Boil for approximately 20 minutes. Make a paste with the cornflour, mustard, curry powder and a little water. Add this to the tomato mix and cook for another 15 minutes. Place into a hot sterilised container or bottle and tightly seal until use.