02/09/2026
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Here’s how to make it Local red oil sauce:
*Local Red Oil & Onion Sauce*
*Serves: 3-4 people*
*Ingredients*
- *Palm oil*: 1 cup / 250ml
- *Onions*: 3 big bulbs, sliced thick
- *Tomatoes*: 3-4 medium, roughly blended or chopped
- *Pepper*: 2-3 scotch bonnet, to taste
- *Seasoning*: 2 cubes, salt to taste
- *Locust beans / Iru/ ogbeyi ::::: 1 tbsp, optional but gives real local flavor
- *Assorted meat or fish*: Beef, kpomo, stockfish, dry fish — optional
- *Scent leaves / Nchanwu*: Small handful for aroma ( optional )
*Steps*
1. *Bleach the oil*
Pour palm oil in a pot and heat on high for 2-3 minutes until it changes color and stops smoking. This removes the raw taste. Let it cool small.
2. *Fry the base*
Add sliced onions and fry for 2 minutes. Add your blended pepper + tomatoes. Fry for 5-7 minutes until the water dries and oil starts floating on top.
3. *Season it*
Add seasoning cubes, salt, and iru. If you’re adding meat/fish, add it now with a little stock. Let it simmer for 3 minutes.
4. *Finish*
Turn off heat and stir in chopped scent leaves. The heat will bring out the aroma.
Serve hot with boiled yam, boiled plantain, or white rice.
*Tips to make it taste like village*
- *More onions*: Don’t slice too thin. Thick slices give sweetness.
- *Smoky taste*: Use firewood or let the oil sit on high heat small before reducing.
- *Extra kick*: Add ogiri Igbo or a pinch of ground crayfish.
* NOW ready to serve with your preferably Carbo
Add your own style if you want l have done my part 🤣
