This pepper sauce is proof that bold flavor doesn't need a long ingredient list or hours in the kitchen. It's the kind of dish that lives in Nigerian street food culture — fast, fiery, and made to be shared. What makes it special is the balance: the heat from the scotch bonnets, the sharp bitterness of fresh utazi, and the crunch of oil bean all come together without breaking the bank. My favorite way to eat it is spooned generously over roasted plantain, with a side of fish to cut through the spice.
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