Ingredients
Tomato
Onions
Bell pepper
Chilli pepper
Habanero pepper
Groundnut oil/soya beans oil/olive oil/sunflower oil
Chicken or beef seasoning cubes
Ginger and garlic seasoning /powder
Curry powder
Salt
Chicken/beef stock water
Tin/satchet tomato (Optional)
I usually add more bell pepper than the rest of the other pepper because  of my love for bell pepper and it makes the stew sweeter and redder in my own opinion.
One can add the amount of pepper proportional to eachother depending on how you want it. For instance if one wants a peppery or more peppery stew,more habanero pepper should be added.
I was taught at least two methods of cooking stew by my dad and I will be sharing two out of those methods I was taught.
Method 1
* blend your tomato, onions,all the  pepper to a smooth paste or a certain smoothness you like.
* boil tomato and pepper blend until the water content  in it is almost dried up
* heat up your oil (any oil of your preference)
* Fry some sliced/diced onions in the heated oil until the onions is dried and crispy ,this is done to give the oil some extra flavour. (optional, you do not have to) .
* add in your already boiled tomato and pepper mixture to the heated oil.
* add a little of your chicken/ beef stock, just a little, not so much.
* add your tin/satchet tomato paste you must have mixed with a little water to make it smoother  and lighter.
* Add your chicken/ beef seasoning cubes, salt and curry
* Add in your turmeric (optional ).
* let it stew for a while, it does not require much heating time.  Add in your chicken/beef/fish
* and that’s all, you you have your stew
Note; this method is very good for preserving stew for a longer period of time than the other methods, the stew maintains it’s freshness even without warning it for certain period of time or especially  when you forget to.
Method Two
* blend your tomato, onions,all the pepper to a smooth paste or to a certain smoothness you like.
* heat up your oil (any oil of your preference)
* Fry some sliced/diced onions in the heated oil until the onions is dried and crispy ,this is done to give the oil some extra flavour. (optional, you do not have to) .
* add in your pepper mixture to the heated oil.
* add your chicken/ beef stock.
* add your tin/satchet tomato paste you must have mixed with a little water to make it smoother  and lighter.
* Add your chicken/ beef seasoning cubes, salt and curry
* Add in your turmeric (optional ).
* let it stew for a while, it does not require much heating time.  Add in your chicken/beef/fish
* and that’s all, you  have your stew

LEAVE A REPLY

Please enter your comment!
Please enter your name here

13 − seven =