Cookbook:Nigerian Pepper Sauce with Beef and Eggs
Jump to navigation
Jump to search
| Nigerian Pepper Sauce with Beef and Eggs | |
|---|---|
_with_peppered_stew_and_fried_fish.png) | |
| Category | Nigerian recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
This version of Nigerian pepper sauce (obe ata) incorporates beef and eggs for protein. It can be served with many starches, such as plantain, rice, or yam.
Ingredients[edit | edit source]
- Red bell peppers
- Scotch bonnet (habanero) chile peppers
- Tomatoes
- Onion
- Palm oil
- Onion, chopped
- Fresh ginger
- Garlic
- Ground crayfish
- Red chili flakes
- Salt
- Dried thyme
- Fermented locust beans
- Beef
- Hard-boiled eggs
Procedure[edit | edit source]
- Blend the red peppers, habanero peppers, tomatoes, onion, ginger, and garlic to a paste.
- Heat the palm oil in a skillet. Stir in the chopped onions, and cook for a few minutes until the onions are softened.
- Stir in the ground crayfish, chili flakes, salt, thyme, locust beans, and beef. Cook for a few minutes.
- Stir in the pepper paste. Leave to simmer for another 5 minutes.
- Stir in the boiled eggs, and leave to simmer for a few more minutes.
- Serve with white rice, boiled yam, boiled potatoes and many others.