ATA RODO – NIGERIAN PEPPER SAUCE

Ingredients

120 ml Rice Bran  Oil
250 ml Chicken Stock
4 Red Capsicums (Tatashe)
200 gm Onions
1 Cup Dried Red Scotch Bonnets
2 Garlic Cloves chopped
2 Chicken Stock Cubes
1 tsp SHASHEMANE ZANZIBAR CURRY POWDER
1 tsp Thyme Dried
3 gm Salt

Method

1. Soak the Dried Scotch Bonnets in hot water for 30 mins..
2. Then blend the Capsicums, ½ the Onion, Scotchies coarsely. Do not add water to this. Sieve as much moisture as you can from the mix and set aside..
3. Place a pan on medium heat, add the Oil. When it heats up, the other Onion and sauté till the Onions caramelise. This should take 6-8 mins. After sautéing, add the Garlic and continue to sauté for a min…
4. Add the Chilli Mix. Add the Thyme, SHASHEMANE ZANZIBAR CURRY POWDER, Stock Cubes and Salt
5. Combine thoroughly and leave to fry for 10 mins. Be sure to stir from time to time to prevent burning. After 10 mins, add Chicken Stock, combine. Taste for seasoning and adjust if necessary. Then, leave to fry for a further 3 mins. Then turn the heat down to low.