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From Sobe’s Kitchen to Your Table: Unraveling the Essence of this Delicious Native Sauce. Want to try something really simple and easy to make, Try my Tasty and easy sauce.
Elevate Your Cooking Game to Legendary Status!
African 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)
Instructions
- Chop the onions and set aside.2 medium Onions
- Clean and chop the ugwu (pumpkin leaves) into smaller pieces.1 bunch Ugwu (Pumpkin leaves)
- Soak the smoked fish in warm water to soften it, then clean out any bones and shred it into smaller pieces2 Smoked fish
- In a large pot, heat the palm oil over medium heat until it's hot but not smoking.2 tablespoon Palm oil
- Add the chopped onions and sauté until they are soft and translucent.
- Stir in the ground pepper mix and continue to sauté for a couple of minutes to release the flavors.¼ cup Pepper mix - Tatashe, Shombo and Scotch Bonnet, 2 teaspoon Ground pepper
- Once the pepper mix is fragrant, add the smoked fish, crayfish, and seasoning cubes to the pot.2 teaspoon ground crayfish, Seasoning cubes, salt to taste
- Stir well to combine all the ingredients and allow them to cook together for another few minutes.
- Add the chopped ugwu to the pot and stir well.
- Taste the sauce and adjust the seasoning with salt and additional seasoning cubes if necessary.
- 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.
- Once everything is cooked to your liking, Native sauce hot alongside your roasted or any other staple of your choice.
Tried this recipe?Let us know how it was!
