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nigerian stew
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Nigerian stew

The
Nigerian
stew is a
special
type of stew prepared and
eaten all over that country.
It is a unique blend of
tomato, onion, fresh red hot
pepper, fried in vegetable oil
and to which meat, or fish or
a combination of both is
added, with some
seasonings. It is often called
Nigerian tomato stew or
Nigerian red stew to reflect
the ingredient or the look of
the stew.
It leaves a red, excitingly
spicy stew that can be
served with boiled white rice,
or boiled yam or boiled
plantain. It can also be
served with grated fresh
cooked okra and eaten with
pounded yam or eba. Hm
mm.
Nigerian stew comes in the
following forms:
Nigerian beef stew
Nigerian fish stew
Nigerian goat stew
Nigerian chicken stew or
Nigerian spinach stew
depending on what type of
meat, fish or vegetable is
used in making it.
Sometimes, other Nigerian
soups are referred to as
stew, like banga soup (palm
nut fruit soup, popularly
called "ofe akwu" by the
Ibgos), and even egusi soup
as well. But in the strict
sense of the word in Nigerian
parlance, these are soups
and not stew - to the English
man, (or woman), they will
qualify to be described as
stew though, like all other
African soups.
We shall now proceed to
describe the authentic
Nigerian stew recipe.

Nigerian Stew Recipe: The
Ingredients

Tomatoes...........3 Medium
Cans of (Italian)
Chopped or 800g of
fresh red tomatoes
Fresh pepper.........2 to 3
balls
Red Onions...........2 medium
sized onion
Red hot dried pepper
(ground) - 1 to 2
teaspoonful
Derica tomato paste -
70g (1 small can)
Pure Groundnut or
vegetable oil (olive oil
can also be used
instead)......250mls
Beef or chicken or goat
meat .........1kg
Maggi cubes(seasoning)
........2 to 3 cubes
Dried Curry Powder..........1
to 2 tablespoonful
Dried thyme leaf
(ground)
Spinach (optional)..........2
cups full
Preparation Time: 90
Minutes.
Serving: 6 to 8.

Nigerian Stew Recipe: The
Cooking Method

Prepare
the
chicken
or meat
first.
Then, the tomato and
pepper sauce.
Clean and cut your
meat (chicken, beef or
goat, or a combination
of all three, or with
fresh fish, into about 3
to 7cm chunks as you
usually would.
Place cut meat or fish
in a pot. Spice up by
adding one to two
teaspoonful of curry
powder, dried thyme
leave (ground) a few
slices of garlic
(optional), half a bulb or
full bulb of onion cut
into bits, and a
teaspoonful of salt.
Crush your maggi cubes
(1 to 2) between your
fingers into the meat
too. Add about half cup
of water. You may also
add bay leaves.
Bring spiced meat to
boil. Leave to simmer
for 15 to 20 minutes, or
until water is taken up
and almost dried
(leaving some broth).
While waiting for meat to
cook, introduce the
tomato, fresh pepper,
onion (the second full
bulb, sliced), into a
blender, and blend into
a paste.
Once meat is cooked
and tender, remove
from cooking put, and
leave the broth behind
(for later use).
You may decide to grill
the cooked meat or fry
it at this point. If you
chose to fry it, place a
dry clean saucepan on
fire. Add about 200mls
of vegetable or
groundnut oil (or olive
oil). Leave oil to get hot
for about 3 to 5
minutes. Now add your
meat and allow to fry
until it turns crispy and
beautifully golden.
It is now time to fry the
tomato, pepper and
onion paste. Place dry
clean sauce pan onto
the cooking hob or fire.
Allow to get hot. Add the
oil used in frying the
meat or fish into the
sauce pan, and top it up
with the balance 50mls
of oil. Bring to a hot
temperature.
Add slices of onion into
oil, and allow onion to
fry for about 3 minutes.
Now add the tomato,
pepper and onion paste.
Bring to boil for about
10 minute. Reduce the
heat to medium heat,
and cook until the
paste boils, and shows
a upper layer of oil. At
this point, it starts to
fry. Stir occasionally to
prevent it getting burnt
under.

It is important to get
this stage right, if your
Nigerian stew will come
out really nice. Let the
stew fry until only clear
oil is seen on the top of
the now brownish red
sauce.
Finally, add your derica
tomato paste into the
already fried sauce
while still in medium
heat, also add your
fried or grilled meat or
fish, and add your
seasoning cube (second
one) and some
sprinkling of salt - 1/4
teaspoonful.
Allow to simmer in low
heat for about five
minutes, and yup! your
red Nigerian stew is
ready for serving.
Obviously, there will be
variations to this recipe, but
what is described here
incorporates the principle of
how to cook Nigerian tomato
stew.
Remember to use Nonstick
Cookware when cooking this
recipe. It reduces the
chances of your cooking
getting burnt.


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