- Preparation time
- 15 mins
- Cooking time
- 60 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- January 17, 2023
- 500 Gram
- Palm oil
- 500 Gram
- Pepper mix (scotch bonnet, tomato, onion and red bell pepper)
- 200 Gram
- Roasted hake fish (panla)
- 200 Gram
- Boiled ponmo
- 100 Gram
- Ground crayfish
- 1 Tablespoon
- salt/chicken seasoning
This sauce is usually eaten with ewa agonyin and requires a lot of patience and time. If gotten right, it is very delicious and can be eaten with beans, boiled or fried yam. It requires a lot of palm oil and ground crayfish which are currently pricey in the market, so you want to ensure your budget is a bit high. It is also physically demanding as you have to stay with the sauce to ensure it doesn’t burn. You can also make a lot of it and keep in the fridge for up to a month, provided there is constant power supply.
- 1. Put a pot on medium heat, pour some palm oil and heat till very fluid
- 2. Pour in pepper mix and season generously with salt, ground crayfish and seasoning powder.
- 3. Reduce heat to low and stir continuously with a spatula
- 4. Keep stirring until pepper fries and turns dark brown and grainy.
- 5. Add shredded roasted panla and cooked ponmo and stir in.
- 6. Serve on agonyin beans or boiled yam.
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