Red Flower Sauce: Part II

This is the second half of last week's post. This week, cooking the red flower sauce itself.

First, pound the dry flowers into a powder.

Those once brilliant red flowers end up in a powder like this.

Puree the sauce ingredients (peppercorns, garlic, etc) on this grinding stone.

One by one, add the ingredients to the sauce: first oil, then tomato paste, then the pureed "sauce ingredients"...

...and finally the red flower powder itself. We did not use much (1/8 cup at most). The powder thickens the sauce, so too much would make the sauce too thick. The rest of the powder was saved for another day.

When the sauce is done, eat it with a ball of akassa. Bon appetite!