Wash and cut your vegetable then pour hot water over it to blanch it, seive out the hot water after two minutes, add cold water at this point then pour over a filter to drain the water

Roughly blend your pepper and tomatoes then boil to dry up the water in it

Next, heat the vegetable oil in sauce pan, add diced onion and sauté, at this point add the blended tomatoes and pepper and continue to fry it almost dry

Pour in the meatstock then fry toll dry, taste and adjust the taste with stock cube and salt

Lastly, squeze out the water in the vegetable then add to the sauce, stir and cook for two minutes and bring down

Serve with either rice or yam

Pour

Next