I don’t like this recipe too much because I’m not crazy about hot peppers; but, the rest of my family loves it, especially with klaklo (plantain fritters).
Editor’s Note: This recipe could also be prepared with other pepper varieties (such as serrano chiles) if scotch bonnet peppers aren’t available in your area or are too hot for your taste.
Country of Origin: Ivory Coast (Côte d’Ivoire)
20 scotch bonnet peppers (a mixture of red, green and orange), washed and hulled
6 plum tomatoes, cut into fours
5 cloves of garlic, peeled and crushed
2 med. onions, peeled and cut into fours
2 spring onions, washed, trimmed, and cut into 1″ lengths
1 Jumbo Super seasoning cube
a pinch of black pepper powder
1 Tbsp Dijon mustard
1. Put all the ingredients in the bowl of a food processor, fitted with the steel chopping blade. Pulse several times until the mixture is well-combined and resembles chunky salsa.
2. Put mixture into a small saucepan and add 1 1/2 cups of water. Cook over medium heat until it starts to boil. Allow to simmer for 3-4 minutes until the mixture thickens up. Taste for salt and adjust to your taste.
3. When all the water is absorbed and the sauce resembles chunky salsa, it is ready. Serve with klaklo or another fritter of your choice.
Note: Vegetarians should use a good veggie seasoning cube instead of the Jumbo Super cube. Non-vegetarians could substitute a Maggi chicken cube if necessary.