How To Make Peppered Meat – Agatha’s Cuisine
I call this my recipe because there are different methods of making peppered meat, I will put you through how to make peppered meat.
Red, yellow and green bell Peppers
Scotch Bonnet (Atarodo)
Cup Vegetable Oil
Knorr Chicken Cubes
Teaspoon chicken/beef seasoning of your choice
Garlic cloves Minced
Salt to taste
Boil your meats with Garlic, Ginger, Onion, Curry, and Salt to taste. When it’s boiled, deep fry and set aside.
Roughly blend your Peppers, tomatoes, Ginger, and Onions with as little water as possible and set aside…
Pour the blended Pepper and minced Garlic into a big pot, place on medium heat, then boil down for 10 minutes…
While that’s boiling, get another pot, add the Vegetable Oil, place on low to medium heat, when it’s hot, add 1 chopped onion, fry the Onions for 5 minutes or until it begins to caramelise…
Then add the Tomato Paste fry till the purée loses its sourness and begins to taste sweet. You’ll need to taste the Paste every now and then to make sure it’s sweetened, this should take roughly 8 minutes…
Check on the Pepper, when it is cooked down….
Add the Fried Paste along with the Onions, then add the Curry, Thyme, Bouillon cubes, and Seasoning.
Combine and continue to fry for 5 minutes….
Now, add the Fried Meats and combine them. Turn the heat down to low and continue to fry for 5 minutes….
For a deeper and richer flavour, let the meats soak in the stew for as long as possible before serving….Enjoy!
So, that’s our pretty easy Nigerian Assorted Peppered Meats Recipe. Do let us know how you get on with it when you’ve tried it. See you in the next recipe. https://www.instagram.com/agathas-cusine/.