Sunday, 13 April 2014

Pepper sauce

Peppers just have a way of flavouring our food, and they are nutritious too. When I want to make a quick pepper sauce, my go-to pepper is red pepper (scotch bonnet or habanero), it never disappoints. Red peppers are a good source of antioxidants. They are rich in vitamins A, C, B6 and K. Vitamin C is essential for the proper absorption of iron. They also contain Beta-carotene, lycopene, and of course capsaicin. Capsaicin is what gives pepper it's hot taste.
The hotter the pepper, the more the capsaicin. Capsaicin has been shown to be responsible for reducing pain hence its use as a pain reliever. 

Here is one of my pepper sauce recipes. I use this sauce to eat boiled yam, fried yam, boiled plantain, fried plantain, roasted fish and oven baked fish.

8 fresh pepper, pounded
1 tatashe, pounded
2 medium bulbs onions, cut
1/4 cup olive oil
1 stock cube
Salt to taste

Turn olive oil into a frying pan, when the oil just starts getting hot, put in your onions, pepper, tatashe and stock cube. Add a pinch of salt and fry on low heat for about 5 to 7 minutes.

Remove from heat.

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