This is a spicy peppersauce common among Yoruba pepper. It’s pretty much a combination of Ayamase and Ata Dindin. This uses lots of OYEL so please, oil police look away. You can decant the oil once the sauce is done.
The secret to frying this properly is dividing up the oil so you use some to start it and the left over all to finish the sauce.
- 2-4 hot peppers
- 8 large red bell peppers (tatashe)
- 3 large onions
- 2-3 cups palm oil (divide)
- 1 cup chopped onion
- Precooked meat and boiled eggs – To taste
- 1/2 cup crayfish
- Salt and maggi cube – to taste
- Combine peppers and onion in a blender. Process into a coarse texture.
- Pour processed peppers into a strainer, set aside to drain out excess liquid
- Set a large pot on medium-high heat, heat up half of the oil. Add in chopped onion and cooked meat. Cook until meat is browned.
- Add in the processed pepper. Cook for 10 minutes
- Add in crayfish, salt and maggi and some broth or water. Add in extra meat (egg, shaki etc). Cover the pot and leave to cook for 25mins
- Add in left over oil and continue to cook until oil floats to the top or the spirit of your ancestors whisper to you that the sauce is ready.
- Skim off any excess oil