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African Native Sauce
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Servings:
Author:
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Course:
Sauce
Stew
Cuisine:
African
Keywords:
Native Sauce
🧂 Ingredients
¼ cup
Pepper mix - Tatashe, Shombo and Scotch Bonnet
2 tablespoon
Palm oil
2 medium
Onions
2 teaspoon
ground crayfish
2 teaspoon
Ground pepper
salt to taste
Seasoning cubes
2
Smoked fish
1 bunch
Ugwu (Pumpkin leaves)
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Instructions
1
Chop the onions and set aside.
2
Clean and chop the ugwu (pumpkin leaves) into smaller pieces.
3
Soak the smoked fish in warm water to soften it, then clean out any bones and
shred it into smaller pieces
4
In a large pot, heat the palm oil over medium heat until it's hot but not
smoking.
5
Add the chopped onions and sauté until they are soft and translucent.
6
Stir in the ground pepper mix and continue to sauté for a couple of minutes to
release the flavors.
7
Once the pepper mix is fragrant, add the smoked fish, crayfish, and seasoning
cubes to the pot.
8
Stir well to combine all the ingredients and allow them to cook together for
another few minutes.
9
Add the chopped ugwu to the pot and stir well.
10
Taste the sauce and adjust the seasoning with salt and additional seasoning
cubes if necessary.
11
Allow the sauce to simmer for a few more minutes until the ugwu is cooked but
still vibrant green and the flavors have melded together.
12
Once everything is cooked to your liking, Native sauce hot alongside your
roasted or any other staple of your choice.
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