Nigerians love peppered meats. If you ever lived in Nigeria, you should be able to remember the hawkers who sold buns, puffpuff and peppered beef. Anytime I make peppered meats I remember the hawkers.
Creating this recipe was not so difficult. As the name implies, it entails the use of most and if possible only peppers. For this recipe, you could use mostly bell peppers for a little sweetness and the habanero(ata-rodo) peppers for the spicy effect. You could add little tomatoes for dousing the spiciness of the sauce, but it is totally optional. I went the easy way by using already made Atadindin i.e. Nigerian pepper sauce(atadindin is quite handy you know).
Ingredients
2lbs assorted meats(chicken, gizzards, chicken, goat meat, beef)
1 and half cup pepper sauce(ata din din)
1-3 small plum tomatoes(optional)
1 habanero (atarodo)(optional)
1 onion
4 stalks sliced green onion
3 small cloves of garlic
1 tablespoon thyme
1 tablespoon curry
1 tablespoon dry pepper or chili flakes
1 bay leaf
3 cooking spoons of meat stock or water
Below half cup oil
oil for frying(optional)
bouillon
salt to taste
Cooking instructions
Roughly blend the tomatoes,atarodo and half of the onion. Pour the mix into a pot to boil out the water until you have a thick paste.
Alternatively, pour the mix through a fine mesh sieve to drain out the water. Cut the meat into bite sizes and place into a pot. Season with salt, dry pepper, one garlic clove, bouillon and drop in the bay leaves. Do not add water.
Let it cook in it’s own juices until it comes to a boil and has almost dried out. Pour in some water to the level of the meats and check for seasonings.
Once the meat is tender, drain the meat from the meat stock and deep fry or grill in a 350 degree oven until golden brown.
heat below half cup of coconut oil or any other oil. Pour in the thyme and curry; then chop in the onion and sauté until translucent.
Add the garlic and sauté until fragrant. Pour in the blended tomato mix and fry in the oil until the oil has floated to the top or until a little dark.
Pour in the pepper sauce. Add in the meats along with the meat stock and stir to combine. Check for seasonings and let the meat sock up the juices from the sauce.(drain off any excess oil) Stir in half of the green onion and serve the meat with the other half as a topping
Notes
Alternatively, you could roughly blend the tomatoes, 4 large bell peppers, a small onion and a few habaneros. Pour through a fine mesh sieve and use for the sauce
Od9jastyles ( Food
Recipe )
