Peppered and Assorted Meats(New year)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2lbs assorted meats(chicken, gizzards, chicken, goat meat, beef)
  • 1½ cup pepper sauce(ata din din)
  • 1-3 small plum tomatoes(optional)
  • 1 habanero (atarodo)(optional)
  • 1 onion
  • 4 stalks sliced green onion
  • 3 small cloves of garlic
  • 1 tsp thyme
  • 1tsp curry
  • 1 tbsp. dry pepper or chili flakes
  • 1 bay leaf
  • 3 cooking spoons of meat stock or water
  • ¼ cup oil
  • oil for frying(optional)
  • bouillon
  • salt to taste
  1. Roughly blend the tomatoes,atarodo and half of the onion. Pour the mix into a pot to boil out the water until you have a thick paste. Alternatively, pour the mix through a fine mesh sieve to drain out the water. Cut the meat into bite sizes and place into a pot. Season with salt, dry pepper, one garlic clove, bouillon and drop in the bay leaves. Do not add water. Let it cook in it's own juices until it comes to a boil and has almost dried out. Pour in some water to the level of the meats and check for seasonings. Once the meat is tender, drain the meat from the meat stock and deep fry or grill in a 350 degree oven until golden brown.
  2. heat ¼ cup of coconut oil or any other oil. Pour in the thyme and curry; then chop in the onion and sauté until translucent. Add the garlic and sauté until fragrant. Pour in the blended tomato mix and fry in the oil until the oil has floated to the top or until a little dark. Pour in the pepper sauce. Add in the meats along with the meat stock and stir to combine. Check for seasonings and let the meat sock up the juices from the sauce.(drain off any excess oil) Stir in half of the green onion and serve the meat with the other half as a topping :)
Alternatively, you could roughly blend the tomatoes, 4 large bell peppers, a small onion and a few habaneros. Pour through a fine mesh sieve and use for the sauce
Recipe by Nigerian Lazy Chef at