How to cook it

Two steps and a bit of patience. The pepper prep and the ratio are done. About 50 minutes from pouch to plate.

01 SOAK

Empty the contents of one pouch into a bowl. Pour in 500 mL of freshly boiled water and leave to soak for 20 minutes. No stove needed at this stage.

02 FRY

Heat about 200 mL of oil. Palm oil gives the most traditional flavour. Add onion and iru, fermented locust bean, if you like. Nobody in Nigeria measures the oil, so use your eye.

03 COOK IT DOWN

Carefully add the rehydrated pepper, it will spit. Fry on high to start, then reduce to medium-low and cook for about 30 minutes, stirring regularly, until the oil separates and rises to the surface. That is how you know it is ready.

04 SERVE

Stir in your cooked protein, season to taste, and simmer. Serve over Ofada rice, beans, plantain, or with assorted meat.