Most African like it hot! Yes we do! Whether in eggs, or by the side of well-roasted fish, we like to add heat and kick the taste of our food up a notch by adding scotch bonnet pepper. Adding pepper to food is a very common practice among Africans. Personally, I am a lover! I don’t remember when I started eating pepper but I guess it might have been at a very tender age. I remember mum always made pepper sauce and stored in the fridge so we could enjoy peppery meals without ‘killing’ dad (he is the only one who does not eat pepper in my family)
I even ‘contaminated’ ‘le hubs’ (my husband) with the pepper fever lol :). Who else loves pepper like that? Let me see your hands up.!!! Today, I am sharing with you a simple and healthy pepper recipe you can make in a matter of minutes. But before we start cooking, here are a few hot facts about pepper:
Scotch Bonnet is a type of chili pepper that is believed to have originated from the Caribbean before spreading to other parts of the world especially Africa.
Nutritional value of pepper
Scotch bonnet pepper are excellent sources of phytochemicals and vitamins such as vitamin A, vitamin C (ascorbic acid), iron, vitamin B, carotenoids, niacin, riboflavin, dietary fiber, flavonoids and minerals such as magnesium.
Pepper is an excellent source of capsaicin, which researchers have revealed to be capable of reducing excess body fat build-up. So if you want to lose fat, add a reasonable amount to your food especially soups. More health benefits in another post.
For this recipe, you will need a food processor. I used my NICER TWIST; a chopper, dicer, shredder, mincer and shredder of fruits and vegetables without electricity. This recipe calls for very little oil so it is great for your health. It goes well with boiled or fried eggs, grilled fish, poultry or beef and can be used to add heat to any meal.
Here’s a short video to guide you. Let me know if you make this sauce by leaving feedback in the comment area below.
Cheers to your health from heritage.
- 8 - 10 scotch bonnet peppers
- 6 garlic cloves
- 2 fresh tomatoes
- 1 onion
- 1 tsp. white pepper
- 1 Tbsp. extra virgin olive oil
- 1 cup water
- vegetable bouillon
- sea salt to taste
- Using a food processor, process your ingredients to the desired consistency.
- Add ingredients to a pot, add bouillon, salt and water and bring to a boil.
- Once water dries up, add oil and stir-fry to 2 minutes.
- Let it cool and store in a mason jar or any air-tight container. This should keep for 6 - 8 weeks.
- Use it to fry eggs, as a marinade for fish, poultry or beef or to add heat to your food.