Unripe habanero pepper (Ata Rodo)

INGREDIENTS

Unripe habanero pepper (Ata Rodo),
2 green tatashe peppers or green bell peppers,
1 locust bean seasoning (Iru, ogiri okpei or
dawadawa),
Palm oil,
Onion,
Crayfish (if you choose),
Assorted meat,
Fish(Beef, Shaki [Cow Tripe], Dry fish or
Stockfish).

PREPARATION
1. Wash and blend the peppers and the onion.
Remember to remove the seeds from the
green tatashe or the green bell peppers.
2. Grind the crayfish and the locust bean
seasoning with a dry mill.
3. Cook your meat and fish with Knorr Stock
Cubes until well done.
4. Pour the blended pepper into a separate pot
and cook on high heat until all of the water
dries up.
5. Pour the red palm oil into a clean, dry pot
and bleach until it turns clear. It should look
like vegetable oil when done.
6. 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.
7. Add the crayfish and locust bean seasoning,
as well as the meat and fish, and stir well.
8. Add salt to taste, leave the mixture to
simmer and it is ready to be served.
9. Serve with Ofada Rice with traditional uma or
banana.