This incredible rough-blended pepper stew is pure magic! Made with smoky palm oil, chunky bell peppers, and loaded with proteins, this heavenly base transforms ordinary rice into an extraordinary feast. It’s the secret sauce that Nigerian food lovers crave!

Why This Pepper Base is Special

This isn’t your smooth, refined stew, it’s rustic, chunky, and bursting with texture. The roughly blended peppers create little flavour pockets, while the combination of proteins and dried fish makes every spoonful a delightful surprise. Perfect for when you want something hearty and satisfying.

Ingredients

For the Pepper Mix:

• 5 large red bell peppers (shombo), roughly chopped
• 2 fresh tomatoes
• 2 medium onions
• 3-4 scotch bonnet peppers (adjust to taste)

Protein & Flavour Powerhouse:

• 150g mixed meat (beef, shaki, ponmo), pre-cooked
• 100g mixed fish (stockfish, dried fish, iced fish)
• 3 tablespoons palm oil
• 2 tablespoons ground crayfish
• 1 teaspoon locust beans (iru)
• 2 Knorr bouillon cubes
• Salt to taste

Quick Method

Step 1: Rough Blend Magic (5 minutes)

1. Chunky blend: Add peppers, tomatoes, onions, and scotch bonnets to blender
2. Pulse roughly: Don’t over-blend! You want chunky texture, not smooth paste
3. Perfect consistency: Should have visible pepper pieces and texture

Step 2: Build the Base (20 minutes)

1. Heat palm oil: In large pot until clear and slightly smoking
2. Add pepper mix: Pour in rough blend, it should sizzle vigorously
3. Cook down: Stir regularly for 15-18 minutes until oil separates
4. Add aromatics: Stir in crayfish and locust beans

Step 3: Protein Paradise (10 minutes)

1. Add cooked meats: Include all pre-cooked proteins
2. Season perfectly: Add bouillon cubes and salt to taste
3. Simmer together: Let everything marry for 8-10 minutes
4. Taste & adjust: Perfect your seasoning

Pro Tips for Perfect Pepper Base

🔥 Oil Temperature: Palm oil must be properly heated; if it’s too cool the flavours won’t develop 🌶️ Chunky is Key: Don’t over-blend! Texture makes this special 🐟 Dried Fish Secret: Break into small pieces, not powder as you want to bite into flavour ⏰ Patience Pays: Let the pepper mix cook fully until oil separates

Serving Perfection

With Rice:

• Plain white rice (the classic!)
• Coconut rice for extra richness
• Ofada rice for authentic Nigerian experience

Portion Guide: 2-3 tablespoons per serving of rice

Storage & Reheating

Fridge: Up to 5 days covered Freezer: 3 months in portions Reheating: Gentle heat, stir occasionally Tip: Actually improves after a day, flavours deepen!

Protein Prep Shortcut

Quick Cook Method:

1. Season mixed meat with onions, salt, bouillon cube
2. Boil until tender (20-25 minutes)
3. Add to pepper base with some cooking liquid

Customise Your Base

Extra Smoky: Add smoked fish or turkey Seafood Lover: Include prawns or crab Spice Level: Adjust scotch bonnets to preference Texture Play: Some like it chunkier, some less, find your perfect blend

Why This Works So Well

The rough texture creates different flavour experiences in each bite, sometimes you get a burst of sweet pepper, sometimes the umami hit of dried fish, sometimes the richness of palm oil. It’s like a flavour adventure on your plate!

Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: 6-8 portions | Difficulty: Easy

This heavenly pepper base will transform your rice game forever hehe! Prepare to become addicted!