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Nigerian Pepper Mix

Also known as Nigerian Pepper Mix (Fresh Blended Base)

The Nigerian Fresh Pepper Mix is the single most important prepared ingredient in Nigerian cooking — the blended combination of fresh tomatoes, Tatashe (red bell peppers) and Atarodo (Scotch bonnet chillies) that forms the flavour foundation of virtually every Nigerian stew, soup and sauce. Every Nigerian home has a bowl of this pepper mix in the refrigerator at all times, replenished regularly as the foundation of daily cooking.

Nigerian Pepper Mix, Nigerian cooking

Ingredients

  • 5 big very ripe tomatoes — the ripest, reddest available
  • 3 big Tatashe (red bell peppers / pimento peppers)
  • 2 to 4 Atarodo (Scotch bonnet chillies) — adjust quantity to your heat preference
  • 1 big onion
  • A small amount of water — just enough to help the blending

Method

  1. 01

    Selecting the Best Peppers. The quality of the Nigerian Pepper Mix depends entirely on the quality of the fresh peppers. Choose the ripest, most deeply coloured tomatoes available. The Tatashe should be firm, glossy and deeply red. The Atarodo should be firm, brightly coloured and extremely fragrant.

  2. 02

    Preparing the Peppers. Wash all peppers thoroughly. Remove the stalks from the Tatashe and Atarodo. Quarter the tomatoes and Tatashe. Halve the Atarodo — for a slightly milder blend, remove some seeds. Quarter the onion.

  3. 03

    Blending in Batches. Working in batches to avoid overloading the blender, combine the tomatoes, Tatashe, Atarodo and onion. Add just enough water to help the blending — as little as possible. Blend until smooth. The mix should have some body — not completely liquid.

  4. 04

    Storing or Using Immediately. The fresh pepper mix is ready to use immediately in any Nigerian recipe. For the best flavour, fry the blended mix in hot palm oil or vegetable oil for 15 to 20 minutes before adding to any dish — this frying step removes the raw taste and develops the deep, complex flavour that defines Nigerian cooking.

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