CHOCHO ABOM

PREP TIME 10 MINUTES

COOK TIME 25 MINUTES

SERVES 4-6


Ingredients

  • 200g tsotsoo
  • 6 scotch bonnet pepper
  • 1 small onion, sliced
  • 1 tsp salt
  • 1 cup palm oil
  • ½ medium onion, slices

Directions

  1. Peel, deseed and slice the tsotsoo then wash
  2. Place in a saucepan over medium heat, add water and let cook for 12-15 minutes
  3. Whilst cooking, pour scotch bonnet pepper into an earthen ware bowl, add onion, salt and grind into a smooth mixture
  4. Add the cooked tsotsoo and grind into a smooth mixture
  5. Heat palm oil in a small saucepan over medium heat, add slice onion until slightly fragrant
  6. Pour on the ground tsotsoo mixture and stir in
  7. Tsotsoo abom is ready. Serve with boiled cocoyam, boiled tsotso, charred salted tilapia and boiled egg and sprinkle with slice onion

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