Still in the festive mood, I have decided to share a recipe from a Nigerian food blog I just discovered and I’m loving called eatingnigerian.com
- 8 Red Scotch Bonnet Peppers (Rodo) (About 50 grams)
- 1 Small Tomato (About 50 grams)
- 2 tablespoons Vegetable Oil
- 450 grams Minced Beef
- I medium Onion (peeled and grated)
- I small Ginger (About 15 grams) (peeled and grated)
- 2 Garlic Cloves (peeled and grated)
- 50 grams Tomato Paste
- ¾ teaspoon Salt
- 12 – 15 Cabbage Leaves
- Roughly blend the rodo and tomatoes. Place a medium pot or saucepan on medium-high heat and add the vegetable oil. Add the minced beef and cook until brown, stirring frequently with a wooden spatula to ensure that the minced beef remains in pieces and not clumped together. Once brown, add salt, grated onions, ginger and garlic. Cook for about 5 minutes, stirring occasionally. Add roughly blended rodo and tomatoes along with the tomato puree and cook for an additional 5 minutes. Taste and adjust seasoning. Take of the heat and keep warm.
- Blanch cabbage leaves in boiling salted water for about 30 seconds and immediately refresh by running cold water over the leaves to stop the cooking process, ensuring that the leaves stay crisp but tender. Place the leaves on a sieve over a bowl to drain. You might want to remove a little of the hardcore with a knife but this is optional.
- In each leave, add about 2 tablespoons of the minced beef mixture and fold the sides of the cabbage over, then roll up. with the ends under. Serve warm.