A Nigerian party is never complete without assorted peppered meats on the menu. It is usually served as small chop and is always a winner.
For the assorted meats, beef, goat meat, cow leg, shaki (tripe) are ideal. It is similar to peppered gizzard, snail and asun recipe.
Ingredients For Assorted Peppered Meats
• 1kg Assorted Meats
• 5 Red Bell Peppers/Tatashe
• 4 Big Tomatoes
• 2½ Onions
• 2 Scotch Bonnet (Atarodo)
• 140g Tomato Purée
• 1 Cup Vegetable Oil
• 4 Knorr Chicken cubes
• 1 teaspoon Curry
• 1 teaspoon Thyme
• 1 inch Ginger
• 4 Garlic cloves (Minced)
• Salt to taste
Directions For Assorted Peppered Meats
• Boil your meats with garlic, ginger, onion, seasoning cubes, curry and salt to taste. When it’s boiled, grill or deep fry and set aside.
• Roughly blend or grind your peppers, tomatoes, ginger and 1½ Onions with as little water as possible and set aside.
• Pour the blended pepper mixture 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 puree, fry till the puree loses its sourness and begins to taste sweet. Taste the puree every now and then to make sure it’s sweetened, this should take roughly 8 minutes.
• Then add the fried pepper puree along with the some curry, thyme, seasoning cubes. Stir and continue to fry for 5 minutes.
• Now, add the fried or grilled meats and stir thoroughly. 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.
• That’s it. Garnish with sliced red onions, thin slices of green pepper or roundly cut green chillies, tatashe or red chillies and serve. Enjoy!