Orisirisi Sauce a.k.a What To Make When You’ve Bought Too Many Vegetables
Have I told you about Nasiru yet? He’s the guy I buy vegetables from. This is one Hausa dude who can market his wares! I can never leave Nasiru’s stall without buying too many vegetables. The only time Nasiru has sold exactly what I need to me is when HACE goes to buy them, or I send my help. If I go to buy carrots only, be rest assured I’m leaving with cabbages, onions, parsley, potatoes, cauliflower…Imagine that!!
Whenever he sees me, a smiles breaks out on his face, and I just know he’s thinking “my mugu don land”, and, even though I know he’s thinking that, I still ALWAYS fall the mugu sha!
I took one of such trips recently, only to get home and my fridge had packed up. WHY ME?! Anyway, I had to store my carrots in water, thank God cabbage requires little to no special storage, and my green beans in paper. Hard as I tried to finish them before they went bad though (veggie noodles, veggie omelettes, veggie moi-moi[this one, NO!]), I still had a lot of leftover carrots, and they had started becoming mushy in the water; thus this sauce was born.
To be honest, I don’t why I waited so long to make this. It’s a really tasty sauce, and it freezes really well. I should have just made a huge batch at the beginning and put in the freezer.
So, to Unique and Mary-Theresa who asked what to do with extra carrots, make this please! You can thank me later.
*I used hot sauce in this recipe because I
was too lazy to use fresh pepper like the slight tang it gives. If you like, you can use ground fresh pepper instead, just adjust to your taste.
- 1 tin of sardines, drain the oil and set aside
- 1 huge red onion. sliced
- 6 large carrots, diced
- 1 cabbage, sliced
- 2 tablespoons of hot sauce (I used Texas Pete, but you can use Tabasco or fresh pepper)
- 1 double stock cube
- 1/2 teaspoon of salt
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
Put the sardine oil in a frying pan or wok, and set over high heat for 1 minute.
Add the onions, saute for 3 minutes
Add the carrots, cook, stirring, for 4 minutes.
Add the cabbage, and continue stirring till cabbage is soft.
Add the stock cubes, and stir again. Add oregano, paprika, sardines, and hot sauce.
Taste, and, if you like, add the salt. stir again, and remove from heat.
Serve. I served this with yam first. Subsequently, I have served it on rice; with fish; and I even tossed some spaghetti into the remaining sauce. Delish!