- Cooking time: 75 minutes
- Portion: 4 persons
- 40 pieces of unripe habanero peppers
- Two green tatashe peppers
- One medium locust bean seasoning
- 20cl red palm oil
- One big onion
- Two tablespoons crayfish
- 850 g assorted meat and fish
- Shaki (cow tripe)
- Dry fish
- Stock fish
If people refuse to look at you in a new light and they can only see you for what you were, only see you for the mistakes you’ve made, if they don’t realize that you are not your mistakes, then they have to go.
– Steve Maraboli
- calories 230kcal
- proteins 40g
- fats 40.7g
- carbohydrates 15.5g
- Wash and blend the peppers and onion, remember to remove the seeds from the green tatashe or the green bell peppers.
- Grind the crayfish and locust bean seasoning with a dry mill.
- Bleaching the palm oil with a clean dry stainless-steel pot. Aluminium pots work well too, never use non-stick pots or enamel pots when bleaching red palm oil.
- If possible, use a free-flowing purée red palm oil, the congealed almost yellow ones contain some water.
Use low heat when bleaching the oil. This ensures that the oil is not very dark when done.
- Bleach the oil in a well-ventilated area, turn on your kitchen extractor fan to remove the smoke as much as possible, turn off your smoke alarm if any, you don’t want any false alarms.
- Do not leave the pot unattended because the oil will catch fire if overheated, check it constantly and turn off the heat once the bleaching is complete.
- Allow the oil to cool down a bit before adding the ingredients, this will prevent hot splashes of oil and will keep your food from burning due to the high temperatures.
- Cook all the meat and fish with the stock cube till well done.
- Pour the pepper blend into another pot and cook on high heat till all the water dries up.
- Pour the red palm oil into a clean dry pot and heat up (low heat) till it turns clear. This is known as bleaching the palm oil, it should look like vegetable oil when done, I took me 15 minutes to do on low to medium heat.
- When done, turn off the heat and leave the oil to cool down a bit then add the boiled pepper purée. Fry till all the water has dried from the pepper, stir constantly.
- Add the crayfish, locust bean seasoning, the meat and fish and stir well.
Add salt to taste, leave to simmer and it is ready to be served.
- Serve with ofada rice. To get the full effects, line the plate with uma or banana leaves.