Cooking Instructions
- 1
Wash and blend the pepper, tatashe, crayfish and the onion. Remember to remove the seeds from the tatashe.
- 2
Cook your meat adding 2 knorr cube, salt and cook till meat is soft and tender.
- 3
Pour the blended pepper into a separate pot and cook on high heat until all of the water dries up.
- 4
Pour the red palm oil into a clean, dry pot and bleach until it turns clear. It should look like vegetable oil when done.
- 5
Leave the oil to cool down a bit and then add the boiled pepper puree; fry the mixture until all of the water has evaporated.
- 6
Add iru, the remaining knorr cube, salt, then meat and fish, and stir well, leave to simmer for another 10mins and it is ready to be served.
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