sauce africaine

/sohs ah-free-kehn/

There are two versions of this. Either a sauce of tomatoes, onions and peppers, stewed in white wine and seasoned with garlic, parsley, bay, thyme and paprika. It is then reduced and combined with a demi-glace. Alternatively it can be a demi-glace sauce seasoned with cayenne pepper, with Madeira, onion rings and chopped truffles.