Pasta cooked in a spicy green pepper sauce with prawns, inspired by West African ayamase stew. —Abi Olayiwola
Green bell pepper
Scotch bonnet pepper
Red palm oil
In This Recipe
Cook the pasta with salt, according to pack instructions and keep aside. While the pasta is cooking prepare the sauce.
Remove stalk from bell pepper and scotch bonnet and add into a blender. Peel the onion and garlic; blend with the peppers.
Add the palm-oil into a pan and allow leave for about 2 mins to bleach slightly. Add the blended mixture with the ground crayfish, bouillon cube and some salt. Mix and allow to cook under medium heat. This should take around 15 mins and you should see some oil on the surface.
Add the prawns and peas. Allow to cook for further 5 mins.
Toss in the pasta and allow to heat through before removing from heat.