The Nigerian “fry up” consists of fried yam, fried sweet potatoes, fried fish, puff puff, Akara, and roasted boli (plantain)/ or fried plantain with a side of pepper ponmo. A plate full of fried food never hurt anybody and all the flavours come to life with the right pepper dipping sauce. Not too spicy and not too oily, this simple delicious pepper sauce is a must-try.
You can make this at home in less than ten minutes and store it in the fridge to be used at any time. It’s so good with not only fried food but can be used to sauté chicken to give it that Nigerian flavour with the right balance of herbs and spices too.
Here’s how to make it.
3 Small Ata rodo
3 Medium Tomatoes
2 bay leaves
2 Medium Tatase
1 large red onion
1 Seasoning cube
1 Tablespoon of blended crayfish
1/2 Teaspoon of Salt
1/4 Cup Vegetable Oil
1/4 Cup of water
Chop the tomatoes, onion, and peppers. Put the burner on low heat and drizzle vegetable oil in the frypan. Add the bay leaves and chopped onion. Stir till it is golden.
Add the chopped tomatoes and peppers. Stir and leave to cook then add 1/4 cup of water and let it boil. When the paste is thick, add the seasoning cube, salt, and blended crayfish. Leave to steam for three minutes and serve.