Dry Chili Pepper Sauce

Photo credit : Palz

This sauce is a hot, spicy and savoury sauce that can be taken with rice, potatoes and most preferably  yam.  The sauce main ingredient is dry Chili Pepper known as "ata gbigbe" in Yoruba usually grounded to get the smooth Chili powder known as "ata gungun"- grounded pepper. This sauce demands lot of onion to enhance it's flavour.  It's simple and real quick. Also it's appetizing and for this,  let's dive in.


Recipe

• 1 milk tin dry pepper
• 2 large onion 
• 1/2 tbsp ginger garlic paste
• 5 cow hides (porno) 
• 3 Stock cubes 
• 1 tspn of salt
• 1 tbsp ground crayfish
• 1/2cup of palm oil

Procedures 

• Pour 2-3 cups of water in a pot and let boil. 
• Place the dry pepper  in a ziplock bag.
• Place the ziplock bag in the boiled water to steep the pepper. 
• Cover the pot while steeping to capture the smoky flavour of the pepper. 
• After steeping,  grate or blend the pepper with about 1 and half of onion roughly (do not discard the water used for steeping).
• In another pot,  heat the palm oil
• Dice the remaining 1/2 of the onion, add into palm oil and let camaralise.
• Add the grated pepper  and ginger garlic paste and let simmer. 
• Add about 1/2 cup of the water used in steeping pepper to include the smoky flavour into the pepper.
• Cut the cow hides and beef into small bits and add into pepper.
• Add the stock cubes,salt and ground crayfish. Stir together and cook until water dries up 
• Dish on plate and serve with yam, potatoes or rice as desired. 

Recipe  by Palz.