- 1 medium bowl ugu leaves
- 2 cooking spoons vegetable oil
- 2 sweet peppers (paprika)
- 2 habanero peppers or to taste
- 1 onion
- 1 teaspoon black pepper (optional)
- 2 small stock cubes
- Salt (to taste)
- 10 shrimps
You will also need the staple food that you will serve with the Vegetable and Shrinp Sauce. I will be using yam (white puna yam).
- Yam or
- Rice or
- Potatoes or
Notes on the ingredients
- Use tatashe if you don’t have sweet peppers (paprika). Yet note that tatashe is very spicy hot, while sweet peppers are not spicy sweet. You can also use non-spicy hot red bell peppers. .
- If you do not have ugu, use spinach. You can also use green amaranth if you do not mind the taste.
- Habanero pepper is atarodo, ose oyibo or atarugu.
Before you cook the Vegetable Sauce
- Peel the shrimps if they are not already peeled.
- Dice the onions, the sweet peppers (deseeded) and the habanero peppers.
- Slice the ugu leaves.
- Start preparing the staple that you will serve it with. I am using yam so i cut and peel the yam, rinse, put in a pot and add water to cover it.
- Start cooking the yam.
- On another burner, set the frying pan or pot and pour the vegetable oil.
- When hot, add some of the diced onions.
- Add the shrinps and sautee for 7 minutes, stirring it all the time.
- When slightly brown, remobe the shrimps from the frying pan and set aside.
- Add the remaining onions into the oil in the frying pan and fry for about 3 minutes or till slightly brown.
- Add the diced peppers and fry for 5 minutes.
- Crush and add the stock cubes, salt and the black pepper.
- Stir and add the sliced ugu and stir very well.
- Add the fried shrimps, stor and it is done!