- Large Tomatoes
- Red Bell Peppers (Tatashe)
- 2 Large Onion
- Scotch Bonnet peppers (Ata-rodo)
- Chop all ingredients into large chunks, roast at 400F for 45-60 Minutes.
- Puree to a paste in a blender (no need to add water)
- Tomato/bell pepper/pepper prepared sauce
- 10 – 15 pieces boiled and oven roasted or dried protein of choice (beef, shaki, ponmo, goat etc) chicken
- beef/chicken stock
- Maggi and salt to taste
- Curry and Thyme to taste
- 1/3 cup of Oil
- Tomato paste
- Place a large pot on medium heat, add onion and then tomato sauce and allow to continue to simmer till very dried .
- Stir and add tomato paste, then add beef/chicken sauce/stock
- The sauce is already cooked to perfection, there is no need to cook the stew for hours unending
- I normally dry my beef or chicken in the oven for my stew. I marinate my beef or chicken with Salt, maggi, onion and a little pepper and all other seasoning needed a day before in put in the fridge. Then the next day, I put in the oven to dry it before adding to my stew. While baking in a large deep oven pan, after about 30minutes, I remove sauce into a pot for my stew.
- Curry, thyme and other seasonings should be added in at the last stage of cooking, otherwise the flavors will get lost in the mix
- I often do not add oil to my stew, there is loads of naturally occurring oil in meat/chicken. If you must use oil, add it in at the end, that way you add oil to enhance the stew
- Some people prefer to fry their vegetable oil with onions and the tomato sauce and paste, this is also very good depending on individuals.
- This recipe can be same for fish stew or chicken stew. Simply substitute your choice of protein
- Add in protein. Combine. Taste and adjust for salt and maggi. Cover and leave to simmer for about 10 minutes
- Add in oil , curry and thyme. Simmer for about 10 more minutes or just until oil floats to the top. Your stew is ready to serve with rice, Eba or fufu or pounded yam. Stew can be served with boiled okra for eba or pounded yam or fufu.