Ghanaian Black Pepper

For me, Black Pepper  was a staple growing up.  I could not get enough of this spicy, bold, eclectic flavor.  It made everything … and I mean EVERYTHING taste good!

(*As always, be sure to use Organic, Non-GMO products.)


5 oz. Dried Red Peppers
1 Large Onion, largely chopped
1 c. Ginger, finely chopped
3 oz. Dried Shrimp
1 tsp. Salt
3 c. Vegetable Oil, divided

Step #1: Heat oil and add Red Peppers and salt. Cook until it just starts to brown/blacken.

Step #2: Add Ginger, Onions and Shrimp. Continue to cook very dark, but not burned.
Step #3: Put cooked ingredients into a blender. Blend until it is a coarse paste.

suadphotography_black_pepper_gbp_0073  suadphotography_black_pepper_gbp_0078
Step #4: Put blended ingredients back into the skillet and cook very slowly to cook out any water. Water/moisture is not the friend of Black Pepper, and will cause the Pepper to go back quickly. The water in the pepper will appear as bubbles at the surface of the pepper (as seen in the right image below).

suadphotography_black_pepper_gbp_0091  suadphotography_black_pepper_gbp_0105

Step #5: Once all the water is out, the bubble from the water will be non-existent and the pepper will have a shiny glossy look from the oil. The Pepper should be a deep brown/black. Let cool a bit.

suadphotography_black_pepper_gbp_0110  suadphotography_black_pepper_gbp_0116

Pour the Black Pepper into a glass jar (Mason Jar is best to keep airtight) and allow it to completely cool. Store airtight in your Pantry and use as needed.


Use the Pepper on the side or use to season a cook with meat, poultry, fish and even vegetables. When using it, just be sure to use a DRY SPOON. It is important not get moisture in the Jar. If you keep moisture out and in airtight jar this will last at least 6-8 weeks, but I’m telling you, as good as it is and has much as you’ll be using it to season EVERYTHING, it will not be around for very long!



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