Serve this smoky, chunky veg gumbo dip with Tom Kerridge’s Southern-fried prawns. It makes an excellent condiment for an American-themed platter
Prep:20 mins
Serves 6
2 tbsp vegetable oil1 large onion, chopped4 garlic cloves, crushed1 tsp smoked paprika½ tsp cayenne pepper1 green pepper, finely chopped½ x 400g can chopped tomatoes100ml chicken or vegetable stock1 bay leaf4 spring onions, trimmed and sliced
STEP 1Heat the oil in a frying pan and sizzle the onion for 10-15 mins. Add the garlic, spices and green pepper and fry for 1 min more.STEP 2Tip in the tomatoes, stock and bay leaf, bring to the boil and simmer for 20 mins until thick. Season and stir in the spring onions. Leave to cool before serving. Will keep in an airtight container in the fridge for up to four days.
