This green bell peppers sauce may not have the best of colors, but the rich flavor will definitely get you saying 'mama put'
Cuisine Nigerian, West African
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Servings 12- 14
Author Chichi Uguru
10-12large green bell peppers or 3 cups of my green pepper stew base.
green habanero/ scotch bonnet pepper
2Tbspground crayfish(Optional but recommended)
Salt/ bouillon cube to taste
If you are using your Stew base.
Heat up bleached palmoil, then sauté onions
Add iru and stir. Then pour in the thawed stew base, the meat stock, stir and allow to cook for about 20 mins until the stew begins to thicken again. ( the thickness of the sauce is a personal choice. I like mine thick but not too thick.)
While the sauce is boiling down, add the precooked assorted meats. Taste for seasoning and adjust accordingly.
Lower heat to a simmer.
When stew has reduced to your desired thickness Then turn if heat, add the boiled eggs
Serve with ofada rice or any medium grain rice.
if you don't have stored up green pepper stew base, you can use freshly blended green peppers too. follow instructions for that below:
Clean and deseed the green bell peppers. Blend with as little water as you can manage without over working your blender.
Heat up in a sauce pan, sauté onions.
Pour in the freshly blended green bell peppers into the oil. Add the meat stock and stir.
Cook till the sauce thickens then add precooked the assorted meats.
Lower heat and allow to simmer for about 5 minutes then turn heat off.
Add boiled eggs to the sauce.
Serve with rice.
The nutritional information doesn't include the iru (locust beans)