Togolese Spicy Fried Pepper

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Togolese Spicy Fried Pepper is a fiery West African condiment made by sautéing scotch bonnet peppers with onions, tomatoes, and garlic until it forms a chunky, jammy relish. It is served alongside grilled fish, fried plantains, rice, or simply spread onto chunks of crusty bread.

Nutrition Facts

Per serving (estimated)

• 110 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 7 gCarbs
• 2 gFiber
• 3 gSugar
• 4 gProtein
• 430 mgSodium
• 270 mgPotassium
• 30 mgCalcium
• 0.7 mgIron
• 85 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the pepper relish

• 8 scotch bonnet peppers, stemmed and finely chopped (about 1 1/2 cups)
• 2 medium ripe tomatoes, finely diced
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup vegetable oil

For seasoning

• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 2 large eggs, beaten (optional, for added richness)

Directions

1. Wearing disposable gloves, wash the scotch bonnet peppers and remove the stems. For a milder result, slice each pepper in half lengthwise and scrape out the seeds with a small spoon, then finely chop.
2. Heat the vegetable oil in a heavy cast-iron or nonstick skillet over medium heat until it shimmers.
3. Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and chopped peppers. Cook for 4 to 5 minutes, stirring frequently, until the peppers soften and become fragrant but are not browned.
5. Add the diced tomatoes, salt, and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the mixture thickens into a chunky, slightly jammy relish with most of the liquid evaporated.
6. If using eggs, push the pepper mixture to one side of the pan, pour the beaten eggs into the cleared space, and gently scramble until just set. Fold the scrambled curds into the pepper mixture.
7. Taste and adjust the salt or add a small squeeze of lemon juice if desired.
8. Remove from heat and let the relish rest for about 5 minutes so the flavors settle.
9. Spoon into a small serving bowl and serve warm as a condiment with grilled fish, fried plantains, sticky rice, or toasted baguette slices.

Cook’s Notes

• Always wear disposable gloves when handling scotch bonnets, and avoid touching your eyes until you have washed your hands thoroughly with soap.
• For a milder relish, soak the seeded, chopped peppers in a bowl of cold water for 10 minutes, then drain and pat dry before cooking.
• Stored in a sealed glass jar in the refrigerator, the relish keeps for up to 4 days and the flavor deepens noticeably overnight.
• Serve it the traditional Togolese way alongside grilled capitaine (Nile perch) and attiéké or fried yam for an authentic West African spread.

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