This is a quick recipe on how I make my pepper blend for stews, jollof rice and other stew based dishes.  I use two methods- boil method or roast method.

You will need:

8 red bell peppers 

6 scotch bonnet (more or less) 

1 big Canned tomatoes (pictured below)- you can use fresh tomatoes as well

2 medium sized onions 

Thumb of ginger (optional)

6 medium sized garlic (optional)

Directions 

1. Wash and cut bell peppers, tomatoes (if using fresh ones), onions, scotch bonnet, ginger and garlic. (You won’t need to cut the scotch bonnet or garlic)

2. For roast method- line oven tray with parchment paper or foil- spread all ingredients listed in step 1(except tomatoes) and grill in the oven at 400 degrees Celsius for about 15- 20minutes. Once it’s roasted pop into a blender, add tomatoes and blend! 

3. For boiling method- place all ingredients listed in step 1 in a blender, add some water and blend! Once you have a smooth mixture, bring to boil in a pot for about 15 minutes on medium to high heat. 

4. Store pepper in tightly closed container and freeze when not in use.

If you need a visual representation of how I make pepper base, check my instagram story highlight “pepper base” and do not hesitate to ask questions if you have any! Now let us go and make Jollof rice

Till the next recipe,

Joba xx