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African Green Pepper Sauce


African Green Pepper Sauce

Oh no god, this Green Pepper accompanies almost all Togolese dishes: Jollof, Pinon, Attièkè, Ablo … The Green Pepper is a little spicy. And if the Green Pepper is too spicy use a lot of onion. I prepare the Green Pepper outside because it’s hard to breathe during preparation. 4 cup green pepper

  • 4 cup green pepper
  • 4 Onions (3 puree + 1 cut)
  • 1 cube
  • Salt to taste
  • 1 cup of oil
  1. Crush 3 onions and green pepper. – Do not use a lot of water because it will prolong cooking.
  2. Cut the remaining onion
  3. In a pot, bring the onion pureed to a boil. Simmer until all the water evaporates (about 20 mins)
  4. Add the green pepper and let it simmer until all the water evaporates (about 20 mins)
  5. Add the chopped onion, cube, salt and oil. Cook for 10 mins.
  6. It is near; the chilli can be refrigerated for 2 to 3 months.

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