This delicacy is gotten from a prominent Ghanian caterer, Nanaaba’s kitchen and given a Nigerian twist by Chinelo Meze, a budding food caterer and founder of Chynelo’s pot.

Try the lip smacking sauce bellow is the recipe and how to prepare it.

INGREDIENTS:
Red, green, yellow bell peppers
Onions
Green onions
Ginger
Garlic
Scotch bonnet peppers
Chicken or any meat of your choice
Curry
Tyme
Black pepper AKA uziza (just a little)
Vegetable oil
3 table spoons of all purpose flour
Chilli pepper AKA shombo
Seasoning cubes
3 large balls of tomatoes

PREPARATION:

STEP1:
Cut your bell peppers and one large onions and set aside
Debone your chicken and cut into bite size pieces and spice it up with
Curry, tyme, shombo, garlic and ginger salt seasoning cubes to taste and a little onion
Stir it all up and put it on low heat but do not add water to it allow the chicken to develop its own juice and cook for only 6 to 7 minutes then remove from heat then separate the meat from the chicken stock that is the water that came from the chicken
Blend your fresh tomatoes boil to reduce the water.

STEP 2:
Sprinkle a little amount of your all purpose flour on your chicken just to lightly coat the chicken pieces then fry until it is golden brown
After fryin reduce the oil cos only need about 3 to 4 table spoons of the oil the same oil used for the chicken , add onion, garlic ,ginger, and scotch bonnet pepper fry for 1 minutes season wuth a little salt and your black pepper (uziza) curry tyme,
Then add your tomatoes , stir it up and a teaspoon of flour to thicken th sauce.
Add your chicken stock allow to cook for a 1 minute the add your chicken and all your vegetables
Red
Green
Yellow bell peppers and
Onoins
Green onoins
Stir well and turn off the heat and allow the residual heat to cook the vegetables and you sauce is ready!!!!!!!!

Serve with:
Rice
Pasta
Yam