I mentioned in a previous post that peppers are pretty fundamental to Nigerian cuisine.
This particular red stew mix forms the base of most dishes, which is why I've decided to dedicate an entire post to the versatile mixture. It's not unusual to find some Nigerians lugging what seems like a month's worth of peppers, tomatoes and onions to the market to have it blended to a pulp in large grinding machines. The mix is then divided into doubled up nylon bags or plastic containers to be stored at home and used for stews and soups and other Nigerian lovelies.
To be frank, I'm also tired of having to write out the process for every single recipe that requires this mixture. From now on I'll just refer to it as 'red pepper mix' and provide the link back to this post.
Tip: make a large batch of this and store in the freezer. Whip it out when needed.
You'll need: 5 red bell peppers, 2-3 scotch bonnet peppers, 6 large tomatoes, two large onions, water.
Blitz the lot together to form a smooth mixture. Pour into a large container and pop in the fridge/freezer.