African Native Sauce
Nigeria
Africook vérifié
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Native sauce is a palm oil sauce with smoked fish, crayfish and pumpkin leaves, made in southern Nigeria and served alongside roasted or plain starches. Native in this context means locally sourced and traditionally seasoned rather than anything about the technique, and it distinguishes the sauce from tomato-based stews. What defines it is the absence of tomato. Palm oil, blended pepper, onion, crayfish and smoked fish carry the whole thing, and the result is darker, oilier and considerably more savoury than a stew built on tomato. The same principle produces native jollof rice and the family of dishes described as native across southeastern Nigeria. Ugwu goes in at the end and needs only a few minutes to wilt while keeping its colour. The sauce is quick, around twenty-five minutes from start to finish, which is unusual for a Nigerian sauce with this depth of flavour, and it comes from the fact that the smoked fish and crayfish are already concentrated. It is served with roasted yam or plantain, or with any starch, and it functions as a sauce to be spooned over rather than as a soup to be eaten with a swallow.
Native sauce is a southern Nigerian palm oil sauce, distinguished from tomato-based stews by its base of palm oil, crayfish and smoked fish. Native in this usage denotes locally sourced and traditionally seasoned.
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Chop the onions and set aside.
Clean and chop the ugwu into smaller pieces.
Soak the smoked fish in warm water to soften it, then pick out any bones and shred it.
In a large pot, heat the palm oil over medium heat until hot but not smoking.
Add the chopped onions and sauté until soft and translucent.
Stir in the ground pepper mix and sauté for a couple of minutes to release the flavours.
Once fragrant, add the smoked fish, crayfish and seasoning cubes, and stir well to combine. Cook together for a few minutes.
Add the chopped ugwu and stir well.
Taste and adjust with salt and more seasoning if needed.
Simmer for a few more minutes until the ugwu is cooked but still vibrant green.
Serve hot alongside roasted yam, plantain or any staple.
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