You know this blogger is a foodie when the very first post is about food. Food Food Food Food Food * relaxed sigh * I mean who doesn't love food. They say food is life but I would like to tweak that a bit .
Good food is a great life.
How I have managed to maintain a size 8 should be studied, just leave my stomach out of that research 🤧
This sauce is one of my secret weapons to getting anything I want from my parents. Yes I still live with parents and I will continue to do so unapologetically *or until this blog blows because I need my spaceee * No Pressure.
You should have shared this post at least twice by now. I mean don't you want me to have my own condo in VI🤧
I stumbled across this recipe on an influencer's page and tweaked it a bit cos' it was too fancy shmancy for my pockets but it still came out ridiculously good and you just have to try it. Lucky for you this post is coming out in a time where 1 tiny early harvested tomato is N100. Like 1 full 100 naira and no change! Ridiculous.
Total I spend to make a big pot for a family of 6 is roughly N5000, including transport, chilled sprite for the road and the best puff puff to munch on when I get back home. Sorry the puff-puff guys won't give me their recipe but the one who slips an extra two puffs or three into my purchase seems to like me, so fingers crossed we can get Mr Extra Puff-Puff to crack. P.S: that is literally what his name is saved as on my phone.
Don't be hater I know you've never gotten a free chocolate filled puff-puff before. Well neither have I.
Ok back to the recipe.
You'll need Ponmo of course , Beef, Lots of Onions, Tatashe, Shombo(big and small), Scotch bonnet peppers, palm oil, Crayfish, Season of choice, Greens, Well maybe one or two very expensive tomatoes only because this sauce gets really hot really fast but if you can hold your peppers you can opt out of the expensive tomatoes. Getting to this point I realize I should have put the ingredients in a list form but I'm too lazy to start over. So just take your time and read over that again. Thank you
Prep time: Well I honestly don't know. If you're like me that watches tv and cooks at the same time, this might take a while. If you're like my mom that can't sit until she has finished cooking then this should be a breeze.
Cooking time: * Just read the above again *
This is the part I add photos right? Brb.
@eatwellabi
@simbi props
@easyshopeasycook.
@tiffycooks
Just put up the main ingredients for this dish. I couldn't find an unbranded picture of Palm oil so I'm just gonna forge ahead. I also now realize I should have taken pictures while I made this sauce in the past . Well that's another lesson I've learned as a Day One blogger. Take pictures of everything!
Now I'm going to make a list. I know I know you're already tired of me. Join the queue baby!
Wash up your beef and very nutritious kpomo/ponmo. Yes! Ponmo is nutritious, contains Zinc, Calcium, Carbohydrate, Protein, Enerygy, Water, and Collagen amongst others. So next time someone comes out to say they are going to ban Kpomo I expect you all to come out with big signboards and chant "leave kpomo alone!"
Place your cleaned kpomo and beef in a clean pot. Add water, just enough to cover your proteins. Add 1 whole chopped onion, add 1 or 2 chopped scotch bonnet pepper, add a teaspoon of crayfish, dash of salt, teaspoon of red pepper, season of choice (i can't cook without maggi but they say it's not healthy. I think it's in the quality and quantity so do with that what you want)
Oh I forgot to mention the quantity of protein to get. This is my first time,be gentle.
I use 5 pieces of kpomo and N2000 meat. I'm not good with grams please. You can reduce or increase this to your preference and the number of people you're cooking for.
While your proteins are boiling, blend your tatashe and scotch bonnet and shombo and your very expensive tomatoes if you got any. Add chopped onions, ginger and garlic to this blend for a very aromatic flavor. Blend till roughly smooth.
After your proteins have boiled (average of 20 mins or until your proteins are soft enough to chew some hot from the pot), pour into a bowl. Cut your proteins up in tiny bits and pieces
Pour palm oil into pot and bleach for 1 minute. * I think I'm getting a hang of this *
Pour grinded pepper mix. Allow to fry for 5 mins. Add a handful of chopped onions . Keep turning and frying until mixture is fragrant and reduced. Not burnt PLEASE. We don't do that over here. Keep adding onions as your sauce reduces to eliminate any tangy taste
Add your cut up proteins and turn for a few minutes to marinate it all. Add half a cup of water. HALF. Nkechi, HALF.
Keep turning. Add your spoonful of crayfish, dash of salt, seasoning of choice. No curry and thyme in this one please. I'm begging
Your sauce should be sauce-ing like this by now (View gallery below)
The influencer I copped this recipe from used shrimps. So if you're feeling fancy shmancy you can go with that.
Chop your greens and add desired amount to your sauce. Stir for 1 minute and bring sauce off the heat. If you don't like greens you can skip this part entirely. Your sauce would still come out great.
P.S : Be generous with the crayfish,onions and seasoning. Don't forget to taste as you go.
Can be eaten with hot steaming white rice, hot yam and spaghetti. This is not soup. Don't go and turn eba and start displaying your caveman qualities.
My parents love this sauce and can't get enough of it. Only if those words came from my man's mouth * deep loud lonely sigh *
@lubiyaa stories