Скачать или смотреть Easy to Make! Grilled Fish Vegetable Sauce

Easy to Make! Grilled Fish Pepper Vegetable Sauce with Palm Oil | Served with Sweet Potato & Plantain


This vibrant and flavorful Nigerian palm oil pepper sauce is made with a rich blend of bell peppers, bonnet pepper, onions, and locust beans, finished with chopped ugu and green leaves. It’s topped with grilled mackerel fish and paired with soft yam and ripe plantain perfect for a wholesome, easy-to-make comfort meal!
full of flavor and very satisfying!



Ingredients:

For the Vegetable Pepper Sauce:

red palm oil

onion (sliced)

locust beans (iru)

red bell peppers (blended)

scotch bonnet peppers (blended)

Seasoning cubes to taste

Salt to taste

crayfish (optional)

chopped ugu leaves


Sides:

Sweet potato (peeled, chopped, and boiled)

Ripe or half-ripe plantain (boiled or fried)


Instructions:

1. Boil the Sides:
Peel and chop sweet potato, then boil in lightly salted water until soft. Boil or fry the plantain until tender. Set aside.


2. Make the Sauce:
Heat palm oil (don’t bleach). Add sliced onions and fry for 1 minute.
Stir in locust beans and fry until aromatic.
Add the blended bell pepper and bonnet pepper mix. Fry until oil floats on top.
Add seasoning cubes, salt, and crayfish (if using).
Stir in the ugu and green leaves. Simmer for 2–3 minutes.


3. Add the Fish:
Place grilled mackerel into the sauce and let it soak up the flavor for a few minutes.


4. Serve:
Dish your sweet potato and plantain, and top generously with the pepper sauce and fish.

green leaf (e.g. spinach or scent leaf)

grilled mackerel fish