Sometimes you are just tired of eating rice or yam even plantain (ripe or unripe) with egg sauce or stew.
Yes, me too.
Am going to be introducing a new sauce I know you would love once you try it. I call it Oil Sauce or Native Sauce.
Ingredients:
- Palm oil
- Fresh Fish (what I prefer) or beef or chicken etc. (optional)
- Scent leave or Vegetable leave
- Onions
- Pepper (optional)
- Fresh Tomatoes (optional)
- Maggi
- Salt
- Water (optional)
Steps:
- Season your fresh fish or anything “chop chop” you want to put. Remember this is optional.
- Use a different pot to heat up your palm oil. Make sure it is hot.
- Cut your onions and put inside the oil. If you want to put fresh pepper and fresh tomatoes (not too plenty) you can also put it at this point, then you allow them to fry a little in the oil so that it is still fresh. Remember the onions should be plenty depending on the size of sauce you want; pepper and fresh tomatoes are optional as not everybody likes it.
- Add your salt and maggi then taste to make sure it is to your satisfaction. You can now add a little water if you want to. Water is added if you don’t have sufficient palm oil but if you do then there is no need to add water.
- Add your scent or vegetable leave depending on the one you choose and stir.
- If you decided to added fresh fish or other things you can then put it inside the sauce at this point. You added the fish last so that it does not scatter when you are stirring the sauce.
Finally, your native sauce is ready with the above easy steps
Best enjoyed while it is still hot with yam, plantain, rice even garri or fufu for the peeps that can only survive by molding.
Remember you can add more things to your sauce to make it richer.
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