Ayamase Prawn Pasta
Pasta cooked in spicy green pepper sauce inspired by ayamase stew from West Africa is delicious and offers something different to the usual pasta in creamy or tomato sauce.
- 2 cups Pasta
- 1 Green bell pepper
- 2 Green scotch bonnet
- 1 Onion medium
- 3 cloves Garlic
- 3 tablespoons Red palm oil
- 1 tablespoon Ground crayfish
- Salt to taste
- 1 Bouillon cube
- 1 cup Fresh prawns
- 1 cup Green peas
Cook the pasta with salt, according to pack instructions and keep aside.
While the pasta is cooking prepare the sauce.
Remove stalk from bell pepper and scotch bonnet and add into a blender. Peel the onion and garlic; blend with the peppers.
Add the palm-oil into a pan and allow leave for about 2 mins to bleach slightly. Add the blended mixture with the ground crayfish, bouillon cube and some salt. Mix and allow to cook under medium heat. This should take around 15 mins.
Add the prawns and peas. Allow to cook for further 5 mins.
Toss in the pasta and allow to heat through before removing from heat.
Calories: 393kcalCarbohydrates: 52gProtein: 18gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 513mgPotassium: 374mgFiber: 5gSugar: 6gVitamin A: 453IUVitamin C: 51mgCalcium: 88mgIron: 2mg