Wifey: Please send me the ingredients for stew
Sasa: Red peppers, tin tomatoes, onions, pepper, knorr cubes, meat, oil, thyme, curry
Wifey: And I blend all the veggies?
Sasa: So blend ur veg including garlic and ginger
Wifey: Do I fry the veg separately
Sasa: No oh… Fry the blended veg
Sasa: And after 10 minutes pour in ur stock and meat
Sasa: And add ur thyme and curry and taste to see if u need to add knorr
Sasa: And cook till u see oil floating on top
Wifey: Why did you never show me how to make it?
Sasa: Hahahhaa – u r stupid! how long have I known you? how long did we live together for? why didn’t you come to the kitchen to learn? Silly
Wifey: I have been craving stew
Wifey: I found one African shop in W. Croydon. Had to throw it away it was disgusting
Sasa: Think I know it… Ghanaian…. Abi?
Wifey: I was desperate!
Sasa: Horrible place!
Wifey: And even worse food
Wifey: Even on your blog there isn’t a basic stew recipe. I looked
Sasa: Ok will put up one now
Wifey: You should
Wifey: You should do some basic recipes
Sasa: Ok ma
Wifey: Now to teach me to make pounded yam!
Nigerian Tomato Stew
2kg of goat meat, medium chunks (you can use other types of meat)
1 large onion
1 red pepper
2 scotch bonnets (fresh chilies)
3 teaspoons of dried thyme
2 teaspoons of curry powder
6 cloves of garlic
4cm of ginger
1/2 cup of sunflower oil
4 Knorr cubes
Salt to taste
Wash the meat to remove excess fat. In a sauce pan, add the meat and pour in water to just cover the meat. Add half of the thyme and curry. Chop half on the onion and add to the sauce pan including 2 cloves of garlic, chopped. Simmer the meat mixture for about 15 minute on medium heat. After 15 minutes, remove the meat from the sauce pan and place on a plate and the sieve the stock to remove the solid particles and set aside.
Blend the chilies, red peppers, plum tomatoes, the remaining garlic and onion and also the ginger. In a clean large sauce pan, heat 3/4 of the oil for about a minute and the add the blended vegetables for about 8 minutes. Add the boiled meat, stock, the remaining curry and thyme. Depending on how thick you want it, you can add some water but not more than a cup. Simmer for about 15 – 20 minutes or until you see that the oil has separated and floating on top. I usually add the remaining oil after 10 mintues so that the tomato mixture can fry thoroughly but for a healthier option you can leave it out.
Another healthy tip is to remove the oil floating on top after the stew is cooked before serving.
Serve with rice.