• Prep time: 10 mins
• Cook time: 30 mins
• Total time: 40 mins
• 3 cups chopped kpomo (cow hide)
•10 medium scotch bonnet "ata rodo "
• 2 red bell pepper "tatashey"
• 6 chili pepper "shombo"
• 2 large red onion
• 2 cups vegetable oil
•1 seasoning cube
• salt to taste
Step 1: Rinse the kpomo thoroughly and place in a pot. Add some water and boil for about 20 minutes. Drain out the water and set aside.
Step 2: Remove the stalk from the Scotch bonnet and chili peppers, Remove the seeds from the tatashey, Wash the peppers with clean water and set aside. Place the washed peppers in a blender, add the onion and grind coarsely (not smooth). You should still be able to see the seeds from the chili and scotch bonnet once you're done.
Step 3: Pour the blended pepper puree in a small pot and cook on medium heat till all the liquid evaporates.
Step 4: Add the oil, crushed seasoning, boiled kpomo and salt to taste and leave to fry for about 10-15 minutes while stirring occasionally to prevent it from burning. Your fried pepper and onion sauce is ready once the oil floats to the top.
|Fried pepper & onion sauce with ridged yam chips|