Hey guys!
Welcome back. I hope you all are doing well.
With all that’s happening now, let’s all stay strong, positive and prayerful. I believe God will be with us all.
So this recipe was curated by me one morning when I was frying yam for breakfast and didn’t feel like using egg sauce or stew to eat it. I just wanted something peppery and mouthwatering.
At first I wanted to make palm oil sauce with pepper but I changed my mind and used groundnut oil instead. And that’s how I birthed this delicious baby!
This recipe is very easy and will not take you a long time to prepare.
For this sauce you’ll be needing:
Groundnut oil
Sliced onions
Blended scotch bonnet
Pounded crayfish and scotch bonnet (pounded together)
Knorr seasoning cubes
Curry powder
Salt
Note: It’s not necessary to pound the crayfish and scotch bonnet together. You can pound them separately.
Also, the reason I’m adding both pounded and blended scotch bonnet is so that the blended scotch bonnet can add redness to the sauce and the pounded pepper will ensure that the sauce has a variety of color and is not too plain.
PROCEDURE:
1. Heat groundnut oil in a pan and fry onions.
2. Add blended scotch bonnet and fry until the water dries out.
3. Add pounded crayfish and scotch bonnet and fry for a while.
4. Add knorr seasoning cubes, salt and curry powder.
5. Stir and fry for a few minutes. Serve.
That’s it o!
Very easy and delicious.
Let me know how it goes if you try it.
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Stay safe!
Winniecooks 