Introducing an all natural flavour packed sauce that doubles up as a marinade for Lamb or Goat Meat.
Im currently testing it with Chicken and I’ll update you with the verdict later.
The recipe makes for a mild, tangy Green Chilli Sauce with subtle hints of seafood and a smoky taste. For a spicier version you can use Green Habanero Chilli or Scotch Bonnet.
Add a few teaspoonful to your fried Rice, Scrambled Eggs or Potato salad. Use this sauce the way you would Ketchup and also as a marinade.
I’ve covered into detail, which type of spices to use for varied Meat products on my YouTube channel, ‘Ndudu by Fafa’, titled ‘The Beginners Guide to using Spices’.
INGREDIENTS
100g of mild Green Chillies
150g of Pettie Belle Chillies (Kpakposhito) – in the absence of this Chilli you can increase the amount of mild Green Chillies to 200g and add 1 Green Bell Pepper
100g of Squid Rings/Scallops/Fresh Prawns/Snail
200ml of Rapeseed/Groundnut/Peanut oil
4 large Onions
4 cloves of Garlic
2 tablespoonful of Apple Cider Vinegar
200g of Parsley
70g of smoked Shrimps
Salt to taste
ROAST SHOULDER OF LAMB
1 zest and juice of Lime
1.5kg shoulder of Lamb
1 tablespoonful of Cumin seeds or powder
1 tablespoonful of Salt to taste
METHOD
Watch how to make this versatile all natural Green Chilli sauce below;
Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.
All photos, recipes and videos are by the owner of this blog.