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Peppered Kidney Sauce...

I have a signature paste that i whip up from time to time when i want to oven grill some fish, i love it because it is a flavor explosion waiting to happen with just a few additional ingredients.

I had always used this paste for fish, but on this fateful morning, i had some left over and instead of fish, i had some fresh kidney. I decided (out of sheer laziness) to throw them together and the sauce that followed was amazing! I ate it with some soft boiled yam, and all was well with my world!

PS. I have decided to now make all of my life decisions on Sunday mornings when i am hungry and have no urge to exert myself at all! :p

Here is what you'll need and what you will have to do;

2 Red Bell Peppers

1 Red Onion

1/2 Green Bell Pepper

1 Spring (Green) Onion

Habanero Peppers

2 Cloves of Garlic

Scent Leaf (The local Nigerian scent leaf known as Nchanwu, NOT Basil)

1lb Chopped Kidney

3 Tablespoons Palm Oil

1 Tablespoon Veg Oil

Salt & 2 Seasoning Cubes

Season chopped kidney with salt, pepper and 1 seasoning cube and set aside.

Wash and de-seed bell peppers and add to a blender with 3/4 red onion, spring (green) onion, garlic, habanero peppers and scent leaf. Blend to a rough chop. Do NOT add any water while blending, this will water down your sauce, dilute the favor and increase your cooking time.

Add palm oil, salt and 1 seasoning cube and mix until properly combined, then set aside.

In a pan, add vegetable oil and add chopped kidney.

Add remaining red onion and stir fry until browned and firm.

Add pepper paste...

Mix properly and allow to simmer for 5 - 10 minutes on low to medium heat.

Taste for seasoning...

Serve with soft boiled yam...or rice...


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