Step 1

In a blender, combine the tomatoes, roasted pepper, onion, ginger, chile, tomato paste, crushed red pepper flakes, garlic, curry and chili powders, and salt and blend on high speed until you have a smooth paste.

Step 2

Transfer the mixture to a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat so the sauce is at a simmer and cook, uncovered, stirring occasionally, until the sauce thickens and the ingredients have melded, about 30 minutes.

Step 3

Gently add the sardines to the sauce and cook until warmed through, 2 to 3 minutes. Carefully, so as not to break the sardines, transfer to a platter and serve with lemon wedges as well as rice, fonio, or kenkey or banku (see headnote).