In the mangroves of West Africa, oysters are abundant and are the basis for a number of recipes from this region.

6 dozen oysters
1/3 c. lemon juice
1/2 tsp. cayenne pepper
1 tsp. powdered ginger
5 ripe tomatoes, peeled & seeded
1/4 c. peanut oil
1 med. onion, finely chopped
Salt & freshly ground pepper to taste

Shuck the oysters (or buy already shucked) and place them in a deep dish. Cover them with the lemon juice and powder lightly with the ginger and cayenne. Place the tomatoes in a blender and puree them into a paste. Heat the oil, add the tomato paste and cook over a low heat, stirring constantly, until it has the consistency of catsup. Add the onion, salt and pepper. Place the oysters in the sauce and simmer over a low heat for 5 to 10 minutes. Serve immediately. Serves: 6 - entree, 10 to 12 - appetizer. Heat scale: 2 out of a possible 10 (hottest).