For the sauce, Cooking With Ivey blends a mix of bell peppers, tomatoes, onions, scotch bonnet, ginger, crayfish, and uziza seeds. This combination promises layers of flavour that elevate the dish.
When setting out to build a mix, you may wonder: Are fresh or dried peppers the better choice? Turns out, there are many potential routes for homemade hot sauce. So to help navigate the options ...
I finished off the rest of the pasta for lunch and then the next morning, I used the sauce as a base for a quick and non-traditional (but totally tasty) shakshuka with a few eggs and bell pepper and ...