Four Quick Sauces You Can Make In A Hurry By Yemisi Odusanya

When it comes to making quick sauces, I have some in my arsenal that I use when I’m in a hurry.
Some days you just don’t have the time, other days you’re too tired to cook, but if you have some quick sauces you can whip up when you need to, then you will never be stuck for what to eat.

Most of the ingredients for these sauces can be found in your fridge, or you can shop for them on your way home – the key is improvisation.

Beef Stir Fry Vegetable

INGREDIENTS

Beef Stir-fry
½ Cup Vegetable Oil
6 Scotch Bonnet
1 Large Onion
2 Large Bell Peppers
Ugu (Fluted Pumpkin) Vegetable
1 tablespoon Curry
1 tablespoon Thyme
Salt to taste
Seasoning according to preference

PREPARATION
Add vegetable oil to a non-stick pan and allow to heat up.

 Next add stir-fry beef (make sure it is drained of all liquid, pat dry with a kitchen tissue), stir-fry for about 3 minutes.

 Add curry, thyme, salt and seasoning cube according to your taste

 Next. add some chopped onions, stir fry till onions is translucent

 Blend or pound Scotch Bonnet and Bell Pepper together (make sure it is drained of water if you used any), stir-fry till the oil starts to separate from the sauce.

 Wash and drain Ugu vegetable then add to the sauce and stir for a few seconds.

 Take it off the heat.

Smoked Mackerel sauce

INGREDIENTS

1 big Smoked Mackerel Fish
10 plum Tomatoes, blended
4 Scotch Bonnets, blended
2 Green Chilli’s
1 Green Bell Pepper
1 Large Onion, chopped
1 teaspoon Ginger, chopped
Salt to taste
1 teaspoon Thyme
Seasoning cube according to preference
3 tablespoons Ground crayfish
1/2 cup Vegetable Oil

PREPARATION

• Add vegetable oil to a pot till it is hot, add chopped onions, chopped ginger and chopped bell pepper. Sauté.

• Roughly blend tomato, pepper and onion. Add this to the pot and allow to fry till the oil begins to separate.

• Debone and break the mackerel fish into chunks, then add this to the pot. Add chopped green chilli too.

• Add salt, thyme and season according to taste. Cover the pot and allow to cook till the oil starts floating at the top. This should take about 10 minutes. Remember to stir occasionally to avoid burning.

• Now add ground crayfish and allow to simmer.

Guardian (NG)

END

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