Entree: South Africa – Zulu Cuisine – Ushatini (Tomato and Onion Relish) (Zulu-style cooked tomato and onion relish commonly served with pap or grilled meats)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1.5 lb (680 g) ripe tomatoes, coarsely chopped
- 1–2 fresh bird’s eye chiles, thinly sliced (adjust to taste)
- 2 tbsp (30 ml) vinegar (white or apple cider)
- 1 tbsp (15 g) brown sugar
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tbsp (15 ml) lemon or lime juice
- Optional: 1 small green bell pepper, seeded and chopped

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering. Add the sliced onion and sauté, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.
2. Add the minced garlic and tomato paste; cook, stirring, 1–2 minutes until fragrant and the paste darkens slightly.
3. Stir in the chopped tomatoes (and bell pepper if using) and bring to a gentle simmer. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until the mixture breaks down and thickens, about 20–25 minutes.
4. Add the sliced chiles, vinegar, brown sugar, salt, and pepper. Simmer another 5–10 minutes to meld flavors and reduce liquid to a relish consistency.
5. Remove from heat and stir in the chopped cilantro (or parsley) and lemon or lime juice. Adjust seasoning with more salt, sugar, or vinegar to balance sweet, sour, and spicy notes.
6. Serve warm or at room temperature as the centerpiece of a meal with pap, grilled meats, or as a topping for roasted vegetables; leftovers keep refrigerated up to 4 days.