Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8 People
Ingredients
• 8-10 egg plants
• 2 large sized bell peppers
• 1 medium sized onion
• 2 habanero peppers
• 1tbsp locust beans(optional)
• 1tbsp crayfish powder
• ½ cup shrimp
• ½ cup dry prawns(optional)(soak in warm water to soften)
• ½ cup oil (palm oil or vegetable oil)
• bouillon(optional)
• salt
Instructions
1. Start by cleaning the eggplants, removing the stalks, and steaming them until tender. Allow them to cool a bit before peeling off the skin. Use a fork to gently mash them.
2. Use a food processor to finely dice bell peppers, onions, and habanero peppers (throw in the eggplants if you fancy).
3. Heat up some oil and introduce locust beans if you like. Then, toss in the diced peppers, onions, and habaneros. Fry lightly before incorporating the eggplants. Let it simmer until the oil surfaces, giving the sauce a delightful grainy texture like to Jollof rice. Add in dried prawns and fresh shrimp, cook for an additional five minutes, and set it aside. Enjoy with yam, rice, or even bread!
