Utazi pepper dip is simply what it is, utazi and pepper. So simple and delicious with meat of any type but especially with chicken, bushmeat and goat meat. The meat can be fried, grilled, plain boiled etc. This dish is ideally served with drinks and eaten with your bare fingers.
Utazi pepper dip has saved me a good number of times especially during the festive seasons when there are guests coming and going. Once you have fried, grilled or roasted meat, like a typical Nigerian home during these periods, all you need to do is rustle up this dip and serve with your meat and everyone will love it. It so quick and easy to make.
The ratio of utazi to pepper is totally dependent on our taste. If you want it more bitter add more utazi, if you want it very spicy add more pepper, just trust your palate.
To prepare Utazi pepper dip
Utazi leaves Scotch bonnet (Fresh pepper, ata rodo) 3 tablespoons Palm oil 1 teaspoon salt
Pick and wash Utazi leaves, wash pepper.
Place both in your mortar, food processor or even the dry mill of your blender to grind.
Empty into a bowl and add palm oil and salt.
Stir to mix well. Taste.
Serve with your meat of choice.
If you enjoyed my Utazi pepper dip (Pepper dip with Bitter herb), you will also enjoy my Healthy Mixed Green vegetable dip, Simple Sofrito, Spicy Roasted Green pepper dip and Fresh Tomato Salsa.
Utazi pepper dip
Ingredients
- Utazi leaves
- Scotch bonnet (Fresh pepper, ata rodo)
- 3 tablespoons Palm oil
- 1 teaspoon salt
Instructions
- Pick and wash Utazi leaves, wash pepper.
- Place both in your mortar, food processor or even the dry mill of your blender to grind.
- Empty into a bowl and add palm oil and salt.
- Stir to mix well. Taste.
- Serve with your meat of choice.
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I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food... 