Mixed Vegetable Sauce is simply a fried pepper based vegetable sauce. For this recipe, you can mix and match your vegetable leaves. Spinach, Water leaves, Pumpkin leaves (Ugu), Kale and Shoko leaves are ideal. I’ll be using Spinach and a bit of Kale leaves.
Unlike the popular Efo Riro recipe, this recipe does not require a lot of red oil so it’s safe to say it’s a healthier way of enjoying vegetable soup. I prefer to use just Fish and Prawns for this recipe but you may choose to include meats if you prefer.
4 Red Bell Peppers (Tatashe)
2-3 Scotch Bonnet (Atarodo)
1 Cooking Spoon Palm Oil
Boiled Assorted meats of your choice (Optional)
Dried Stockfish (panla)
1/2 cup Raw/Cooked Shrimps
1/4 cup Smoked Prawns
2 Knorr cubes
3 tablespoons ground Crayfish
Salt to taste
Blend the Scotch bonnets and Bell peppers and an onion coarsely and set aside.
In a pot, add the Palm oil, leave to heat up on medium heat for 2 minutes then add Chopped Onions, fry till translucent…
Now add the blended pepper, half of the Crayfish, two Knorr cubes and salt to Taste. Leave to fry for 12-15 minutes but remember to stir every now and then.
Then add the boiled meats( if you’re using any), prawns, crayfish, stockfish and Smoked catfish.
Combine and taste, adjust seasoning if required. Leave to fry for a further 10 minutes. Now add the washed vegetables, combine thoroughly. Then add the rest of the Crayfish.
Taste for seasoning and adjust if necessary, then leave to simmer for a further 2 minutes with the residual heat and it’s ready…Your cooking time at this point will depend on the type of Vegetable leaves you’re using. For Vegetable leaves like Spinach or Waterleaf, you need just 2-3 minutes. For Ugu/Kale type textures, you’ll need 5-6 minutes.
Will you be replicating this easy Mixed Vegetable Sauce recipe? Well, will be waiting to read your feedbacks, see you in my next recipe.