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African Native Sauce

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sauce, stew
Cuisine African
Servings 0

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 pieces
    2 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.
Keyword Native Sauce
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