Ingredients
- 4-5 cloves of garlic
- 1 large thumb-sized piece of ginger
- 1 small onion
- 1 cup neutral vegetable oil
- 1/2 cup red palm oil
- 2-3 tablespoons of chilli powder
- 1 teaspoon of ground black pepper
- 1 teaspoon dried fermented locust beans optional
- 1 teaspoon of anise seeds
- 1 bouillon cube
- salt to taste
Instructions
- Blend the onion, garlic and ginger into a paste
- In a small pot or pan set over medium heat, heat the red palm oil with the vegetable oil for a few minutes. To check that it is hot enough, drop a tiny amount of the blended paste and see if the oil sizzles
- Add the blended onion, garlic and ginger paste and cook for 15 minutes at medium heat, stirring periodically
- Add the chilli powder, spices, and bouillon paste and cook at medium-low heat for about 10 minutes
- Taste and adjust for salt
- It is ready to store. Store in an airtight container at room temperature