This is my quick black pepper sauce recipe.

Yes, it’s similar to Agoyin sauce but I didn’t want to call it that before the “authenticity police” will come for me 😅

So back story, the last time I made Agoyin sauce, IT WAS BAD. I was super busy and mistakenly burnt the onions 😅 but because of the plenty tears shed from onions cutting, I told myself “nothing spoil”, took out most of the burnt onions and continued cooking

When I was done, the thing tasted like 200 years of disappointment & heartache. The bitterness was worse than the combination of bitterleaf & Nigerian government performance 😫

So I set out to create a less stressful Agoyin recipe & here we are. I added tomato paste to cut through the heat, feel free to leave it out. I didn’t use palm oil but feel free to use that for a more authentic taste

It’s sooooo simple & soo good!

Ingredients

• Oil – 3-4 cups
• 4 large red onions – blended
• ½ cup tomato paste
• ½ cup chili flakes
• 1 cup crayfish powder
• Seasoning cube and salt – to taste

Directions

1. Heat up oil. Add in blended onions and tomato paste. Stir. Allow to fry on medium heat for 15-20 mins.
2. Add in chili flakes, crayfish powder, seasoning cube and salt. Stir. Continue to fry for 30-40 mins or until sauce darkens
3. Store in a container, no need for refrigeration.