The spicy pepper sauce is versatile and used daily in a variety of ways. Traditionally made by cooking blended tomatoes, red peppers and onions in earthenware pots in a slow cooking process, the result is a rich and thick sauce eaten with almost anything!
Nutritional Data (per 100g serving)
Vitamins: A, C
Notes:Calorie count will depend on other ingredients used to prepare this dish.
Preparation Time: 10 minutes
Marinating Time: 30 minutes
Cooking Time: 45 minutes
Serves: 6 people
1. Place beef pieces in a pot. Add 1 seasoning cube, some salt, thyme, curry powder and garlic. Work spices into beef pieces and let marinate for at least 30 minutes. Add 2 cups of water and boil for about 15 minutes. Turn heat off and allow to cool. Remove boiled meat pieces and briskly fry in hot oil or alternatively, grill for about 10 minutes. Sieve and save the stock for use in step 2.
2. Simultaneously, blend the tomatoes, peppers, onion and scotch bonnet, (if using), until smooth. Heat oil in a sauce pan and add the blended mix. Add the stock and stir, then add up to 750ml of hot water. Allow to boil for about 10 minutes under high heat then turn heat down, and simmer for another 10-15 minutes.
3. Add meat pieces to the cooking sauce and add the second seasoning cube. Stir well and continue to cook for another 5 minutes or until meat is tender as preferred. If required, add more hot water to adjust consistency as preferred, stir well. Taste for taste.
4. Garnish with spring onions and serve with boiled rice or pasta. Can also be served with other dishes such as pounded yam and stewed vegetables.
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