This is a beautiful peppery sauce with roots tied to western Nigeria.  Its hot, its lovely and its everything. You just need to try it.

Plus its very easy to make less stress and few ingredients.

I listed the ingredients below with a description on how to make it. Dont worry if you can’t get all the ingredients, you can always freestyle. I do that alot.

Ingredients

3 Green Bell Peppers

12 Green Scotch bonnets or less based on your preference

2 Red onions (preferably any type apart from spring onions should)

1 TBS Locust beans

4 Cloves of Garlic

Palm oil

Basic seasoning (salt, stock etc)

Non Veggie option (Prawn, lamb, chicken or meat chops already cooked)

Method

Chop one red onions and 3 cloves of garlic then set aside, Heat up the pot and add half a cup of palm oil (could be more or less depending on the quantity you intend to make)

Bleach the palm oil i.e. cook on high heat till it becomes less viscous. Add the chopped onions and garlic, fry till they are completely burnt.

Apply caution when doing this. Reduce the heat and gently sieve the burnt onions and garlic from the oil.

Blend the 3 green bell peppers, one red onions, 1 clove of garlic and the scotch bonnets together.

Heat the oil again and gently pour in the blend. Stir and fry like you would for a normal sauce, allow to cook for longer say about 30 mins or more depending on the quantity. Stir at intervals to prevent it from burning. Add the locust beans, seasonings and salt to taste.

For the plantain, heat a fry pan, add one tbs of olive oil, cut the plantain to desired shape and sear it for about 3 min on all sides. Place the pan in the oven and allow to cook for 10 mins and its ready. Served with rice and anything nice.

Lets Do this.