Spicy multi coloured Roast Pepper Sauce

Hi everyone how are you doing? This recipe was inspired by a fellow foodie Funmi. What she did was make fish in spicy sauce.

 I liked the look of the sauce because it had a two tone colour or pepper used.just by looking at it. It gave me an idea. Right there and then I decided to make a multicoloured sauce. 

I went a bit further by adding extra coloured peppers and also creating a unique range of spice that will bring out the best in the sauce. Trust me it’s well worth it. You have to give it a go. I made lots so I have it saved in my freezer for me to use anytime. When you do make this recipe, please make lots and save, it will do you good 🙂

Ok let’s get started shall we 🙂


  • 2 large Red pepper
  • 1 large Yellow pepper
  • 2 large Orange pepper
  • 1 large Green pepper
  • 11/2 Tbs of Red chilli flakes 
  • 1/2 a Red Onions
  • 1/2 a White onion
  • 2 Garlic 
  • 4 Whole cloves 
  • 1 Knorr cube
  • 1/4 teaspoon of Nutmeg  


  • Frying pan 
  • Spatula 
  • Chopping board

Prep time: 10 minutes 

Cooking time: 40 minutes 

Total time: 45 minutes

Before you start, make sure your Yam/plantain is peeled and sliced according to your preference.

Next Chop the onions, and mince the garlic and ginger.


Rinse the peppers.

Cut the peppers into halves.
Place it on a baking tray lined with foil paper and bake for 15 minutes.

In the mean time, heat up oil for frying the plantain. Once hot, place the frying pan into the pan and fry to desired colour 

Simultaneously Rinse and boil the Yam for 8 minutes. After 8 minutes, drain the water and set aside

Once the plantain is all fried, proceed to fry the Yam. 

Back to the sauce 

Remove the peppers from the oven.

Place it in a blender and roughly blend. Ser it aside 

Heat up the oil in the frying pan

Add the chopped onions, garlic and ginger. Sautée for 4 minutes on low heat

Next add the cloves. It will start to bubble up, so don’t worry. It’s normal

Now add the blender pepper. Mix and reduce the heat. Once the bubbles settle, remove the cloves.  Then Allow the pepper to slow fry for 12 minutes.

After 12 minutes, Now add the nutmeg. Let it incorporate into the stew for 2 minutes.

Now, Add the chilli flakes

Now add the knorr cube. 

Allow it to mix with the sauce for a few minutes.

Remove from the heat and let it settle( I will keep reiterating this, when you let food settle before dishing, you give room for the flavours and aroma to be evenly distributed.

After resting, now get ready to serve. I really just tell you, this sauce is so so good. I really don’t like bragging, but this is so so good 🙂 🙂



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