Ofada Pepper Mix

Ingredients: Chilli pepper, Scotch bonnet, Red bell pepper, Herbs and Spices.

Gluten Free · Non-GMO · No MSG

How to Prepare — Rehydrate. Fry. Enjoy.

Ready in about 25 minutes  ·  Serves 4–6  ·  Perfect for Ofada Rice, Boiled Yam & More

What You'll Need

• 1 pack Temi Ofada Pepper Sauce Mix
• Hot water (for soaking)
• Bleached palm oil
• Assorted meat, fish or beef (your choice)
• 1 small onion, chopped
• 1 tbsp locust beans / iru (optional)
• 2 seasoning cubes, salt to taste
• Boiled eggs (optional)

Steps

1. Rehydrate the mix — Empty the pack into a bowl and pour over enough hot water to cover. Leave to soften for 10–15 minutes, then stir well.
2. Prep your protein — While it soaks, season and boil your assorted meat or fish until tender. Reserve the stock for later.
3. Fry the base — Add bleached palm oil to a pot, then add the chopped onion and fry for 2 minutes until fragrant.
4. Add the pepper mix — Stir in the rehydrated mix. Fry on medium heat for about 25 minutes, stirring occasionally, until the oil rises to the top.
5. Season — Add locust beans (if using), seasoning cubes, salt and your cooked meat or fish. Stir to combine.
6. Simmer — Add a splash of the reserved stock, cover, and simmer for a few minutes to deepen the flavour.
7. Finish — Stir in boiled eggs (if using) and simmer for 2–3 more minutes.
8. Serve — Spoon generously over steamed Ofada rice with fried plantain on the side. Serve hot.

Temi Tips

• Rehydrate only what you need — unused mix keeps well sealed in the pack.
• Don't rush the frying stage; low-medium heat builds the smoky, rich flavour.
• Add eggs and protein right at the end so they absorb the sauce.