This roasted pepper sauce is a fiery and flavorful dish made with scotch bonnet peppers, onions, garlic, and palm oil. Perfect for pairing with fish and prawns, it brings a bold and spicy kick to your meals. A simple yet delicious recipe for spice lovers!
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In a clean pot, add the palm oil and allow it to heat up slightly.
Add the chopped onions, pepper, garlic,and dried prawns into the heated palm oil, stir well. fry the pepper till it is slightly burnt and succulent...
Add the seasoning cube, pepper-soup spice,to the pot. Stir and allow to cook for a few minutes. Adjust seasonings
Add the pre-cooked fish into the sauce and 1/4 cup of water and let it simmer for about 5 minutes to absorb the flavors.
Then serve the pepper sauce with roasted yam or plantain....
Adjust the number of scotch bonnet peppers based on your spice tolerance.
Use fresh fish if preferred, but ensure it is cooked before adding to the sauce.
Serve the sauce with rice, roasted yam or boiled yam, plantains for a complete meal.
Can I use a different type of oil?
Yes, you can substitute palm oil with vegetable oil or coconut oil, but the flavor will be slightly different.
Can I make this sauce less spicy?
To reduce the spice level, use fewer scotch bonnet peppers or substitute them with milder peppers.
What can I serve this sauce with?
This sauce pairs well with rice, boiled or roasted yam, plantains
Can I use fresh prawns instead of dried prawns?
Yes, fresh prawns can be used, but they should be cooked before adding to the sauce.
How long can I store this sauce?
You can store the sauce in an airtight container in the refrigerator for up to 3 days.
A lover of GOD A young Nigerian recipe developer The CEO of patcle_recipes Instagram; @patcle_recipes
