Cow tail pepper sauce. Cow tail, fresh pepper, crayfish, onions, ginger n garlic, maggi, salt. Then you put it in a pot and cook till the meat is soft with Maggi, pepper, onions to give it a taste. INGREDIENTS Cow tail Pepper soup sauce Pepper Seasoning powder Salt Water.

Cow tail pepper sauce It's an easy substitute for jalapeño peppers here, and many prefer the sweeter cowhorn to the. Cowtail sauce with Ofada This sauce was greatly inspired by the perfect marriage between ofada rice and Ayamase, I don't think anything will ever replace. I think u shld try it wt dried pepper…ata gbigbe.lol.it gives it a yunmier, village cooking taste. You can cook Cow tail pepper sauce using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Cow tail pepper sauce

  1. You need of Cow tail.
  2. Prepare of Fresh pepper.
  3. It's of Crayfish.
  4. It's of Onions.
  5. You need of Ginger n garlic.
  6. Prepare of Maggi.
  7. Prepare of Salt.

When it comes to rich and warming sauces, few can beat a creamy peppercorn sauce. Whether it's for dressing up your sirloin steak, or a delicious dip for your chips, it's a wonderfully decadent way to add a touch of indulgence to a meals. Once I've had a spoonful, I find it almost impossible to resist going. Catfish pepper soup is one of Nigerian's most popular evening recipes.

Cow tail pepper sauce instructions

  1. Wash the cow tail 3 times with salt to remove sand from it. Then you put it in a pot and cook till the meat is soft with Maggi, pepper, onions to give it a taste.
  2. Then you prepare the sauce by frying pepper,crayfish,onion,ginger n garlic,salt and maggi and mix with the cow tail.

I have been putting this away for a very long time because of the complexity of the We also have cow tail pepper soup, Goat Meat Pepper Soup and several other recipes in Nigeria. I like Nigerian foods to the point that I find it difficult. Cowhorn peppers are long, fairly thick-walled chili peppers that are shaped a bit like cow horns, hence the name. They are very large peppers in general, growing up to ten inches long, though the pods thin and curvy, very much like a large cayenne pepper. The fond left by seared steaks and the reduced beef stock gave this sauce an incredibly deep flavor to start, but pair that with heavy cream and brandy and the richness only multiples.