A native Nigerian cuisine that makes use of vegetables cooked in a mouthwatering pepper sauce.
INGREDIENTS:
1 cup palm oil
1 cup onion, chopped
2 tbsp ground crayfish
African spinach/ efo shoko
500g pre boiled chicken
2 tbsp crayfish seasoning
Roughly blended pepper mixture, combo of: 3 red bell peppers (tatase), 10 scotch bonnet
peppers (Ata rodo), 6 fresh cayenne pepper (shombo), 5 tomatoes and 1 large onion.
300g smoked fish
PROCEDURE:
1) Heat up a cup of palm oil in a pot and sauté with chopped onions.
2) Pour the roughly blended pepper mixture into the pot. Ensure the peppers are not a
smooth blend but rather roughly blended.
3) Season with crayfish seasoning and crayfish powder.
4) Add the smoked fish and pre boiled chicken in the stew. Stir this and leave it cook for 15-20 minutes.
5) Cut the spinach from the stem upwards into tiny pieces and rinse it thoroughly with hot water. Drain the spinach well in a sieve.
6) Finally, add the spinach into the stew, and allow it to cook for 3–4 minutes.
7) Take the vegetable soup off heat and serve with swallow of choice or rice.
