Delicious Green Sauce
Those of you on my BBM will see that I have a loooooooot of recipes I haven’t posted on the blog yet. What that means is that I’m back blogging fully now…yippee!
This is one of those recipes. I have a new system, to try to post only quality food pictures on the blog. I use the picture on my BBM first, and, depending on the feedback I get there, I decide whether or not to blog about it here.
The recipe is astoundingly simple, but the ingredients really shine. I don’t use a lot of spices to make this, and that’s because the vegetables pack a wallop in the taste department individually and together. This dish just works sha! I served this with rice the first time, but I’ve had it with yams and plantains as well.
To be honest, when I used this picture as my DP, I didn’t expect the number of questions I got. Most people thought it was some sort of soup, a few people guessed it was a sauce of some sort…general concensus though, everyone wanted this green sauce recipe. So, without further ado, here it is:
- 500g of beef, cut into chunks
- 4 large green bell peppers
- 1 large bunch of spring onions
- 6 green chilis
- 1/2 of a large red onion
- 4 atarodo/scotch bonnet
- 2 cloves of garlic
- 1 1/2 tablespoons of salt, divided
- 2 stock cubes
- 1/4 cup of olive oil
- Seperate green and white parts of the spring onions.
- Boil meat to doneness with the white parts of the spring onions and 1 tablespoon of salt, about 15 minutes (or as done as you’d like). Remove the beef from the stock.
- Blend all other ingredients together, except the oil.
- Heat the oil in a wide pan or wok for 1 minute. Add the blended ingredients. Leave to cook for about 5 minutes, stirring occasionally.
- Add the beef and 4 tablespoons of the reserved stock. Stir and simmer for 2 minutes.
- Serve. That was simple, wasn’t it?