My Signature Cabbage Sauce
This sauce reminds me of Cameroon where I was born, I grew up eating this delicious sauce that's spicy, so full of flavour, which is paired with boiled ripe or unripe plantains, yam and rice 😋
My Signature Cabbage Sauce
This sauce reminds me of Cameroon where I was born, I grew up eating this delicious sauce that's spicy, so full of flavour, which is paired with boiled ripe or unripe plantains, yam and rice 😋
Cooking Instructions
- 1
Cut the cabbage like you want to use it to make Cole slaw or salad.
- 2
Boil water in a big pot, then add the sliced cabbage and stir with a wooden spoon. Allow in the pot for about 2-3 minutes. This method is called "blanching"
- 3
Pour out the cabbage over a sieve and then transfer to a big bowl and add very cold water to cover the cabbage.
- 4
Squeeze out the excess water from the cabbage. Try to squeeze very hard so the water goes out. Do it but by bit, using your two hands to squeeze. Set aside
- 5
Wash and blend the tomatoes and pepper.
- 6
Peel and slice the onions
- 7
Wash the bell peppers and slice
- 8
Put the oil in a clean dry pot over medium heat.
- 9
Add the sliced onion to the hot oil and stir fry for a few minutes
- 10
Add the ginger, garlic, and stir fry for a few minutes.
- 11
Then add the blended tomatoes and pepper and fry till water dries.
- 12
Add the stock, seasoning cube, white and Cameroon pepper, curry powder and salt. Cover and allow to start boiling.
- 13
Add the fried fish, beef or chicken and then the blanched squeezed cabbage and stir to combine, check for salt, cover and allow to cook for about 10 minutes. Add the sliced green bell pepper, stir to combine and bring down from the heat.
- 14
Serve hot with either boiled yam, ripe or unripe plantains or rice. Enjoy 😋
- 15
Thanks for reading, please let me know in the comments section if you tried this recipe and how it turned out. Questions are also welcome 😊
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