Here's mine:



Ingredients
28 oz can tomatoes (diced) or 16 oz can tomato sauce
2 medium red bell peppers, seeded and stemmed
1 scotch bonnet pepper
1 medium onion
2 cloves peeled garlic
peeled ginger (amount equal to garlic)
2 knorr cubes (depending on taste)
1 teaspoon curry powder

Directions
1.Blend or pound tomatoes, bell peppers, onion, pepper, garlic, and ginger into a smooth paste.

2. Heat oil over medium heat.

3. Fry for about 20 minutes, then add curry powder and knorr cubes and stir. Fry for another 20 minutes, stirring occasionally.

4. Serve with white rice or yams.

**** When frying don't be too obsessed with the time in the recipe. It's just a guideline. The most important thing to watch for is when the stew stops popping angrily and just bubbles happily The goal is to fry the sauce properly. Make sure you taste. You'll know if it isn't well fried, because it'll taste like raw vegetable.
**** Also taste when you're adding Maggi cubes. Sometimes I end up putting 1 and 1/2 cubes instead of 2. Tasting is key.
**** In terms of how much oil to put... put enough oil to FRY the sauce. If the fire is on and nothing has been happening... you probably need more oil. But not too much *makes face* I hate seeing stew buried under oil.

My dad likes my stew better than my mom's (shhhh I think it's because of the ginger and garlic)


I want to see NL's recipes! What do you like to put in your stew?

Btw, the rice in the picture above was steamed, not parboiled. I love the taste of steamed rice It seems like the flavor remains inside when you don't boil it, or something. And I don't use a drop of oil or salt! But it's so flavorful you could just eat it like that I've done so several times. But maybe I just love rice lol.

To steam rice, put a pot of water to boil, with a steam basket set inside. If you've ever seen those woven bamboo baskets with a woven lid, that's the kind I use. I also use it to steam moi moi.

Then put a smaller pot inside the steam basket. Put the quantity of (washed) rice and cover with 3x as much water.

Then cover the basket. That's it! The steam from the boiling water will cook the rice. Wait until the water has been absorbed and test a grain for doneness.

Yeeeehhhhh!!! I love cooking!






MY BEST CHORE
















hahaha... kidding




































GROSS!

where is the protein .

my recipe is just like yours but i dont add ginger and i add lots of onions.
Taste great

Chillisauce: where is the protein .

my recipe is just like yours but i dont add ginger and i add lots of onions.
Taste great

Loool. I was just thinking about it when I uploaded the picture. I can't serve my dad without meat

When you grew up never having meat, you will count each piece of meat for the rest of your life! Sometimes I get so sad when I think about my dad's childhood.


Do you blend the onions, or leave the pieces?

GSKing: Yeeeehhhhh!!! I love cooking!
MY BEST CHORE
hahaha... kidding
GROSS!

LOOL silly

Saving this recipe. Lawd knows I'll be needing as much recipes as I can get my hands on soon enough!

Oh, and I think some fresh tomatoes would do too, not just tin/can ones.

masonkz: Saving this recipe. Lawd knows I'll be needing as much recipes as I can get my hands on soon enough!

Oh, and I think some fresh tomatoes would do too, not just tin/can ones.

Yessss I LOVE the taste of fresh tomatoes! Can't be duplicated

ah! c'mon guys, how dyu guys live with yourselves?


cooking to me is just like watching the game of boxing or dart!


I commend you all though, count me out still.

My recipe is simpler..




Go down the street to Mama Nkechi's Shop and belleful shikina.

I'll be right back!
I'm BACK!
Sorry,OP,i'm gonna use local names for my recipe.
Fresh tomatoes.
Tinned tomatoes.
Tatashe pepper(usually three times the amount of the fresh tomamtoes cos its flavour is unique)
Ata rodo *lol*...i don't know the english name..the small hot pepper
Enough finely sliced onions.
Vegetable oil (i love pure groundnut oil frm the Northern parts. If absent,i use Laser veg oil)
Thyme,curry,black pepper,nutmeg,mixed spice,bayleaf.
Ginger/garlic paste.
Meat stock.
knorr chicken/suppy combo.

The tomatoes and pepper and an onion are all ground in a blender. I heat it up to dehydrate it. Heat up the oil,add most of the sliced onions. Then i fry the grinded stuff till i'm a bit satisfied. Add the tinned tomatoes and fry.Then add the ginger/garlic paste and fry more. Add the maggi and a little thyme to it. Note that frying the thyme gives ur stew a unique flavour. Also grate a little bit of ur nutmeg seed. Fry till almost well cooked. Keep stirring,if not it'll burn. When the raw taste is almost gone,add ur meat stock(water frm cooked meat). Allow it heat up. At this point,reduce the heat.Add a little water. Add ur curry,a little more thyme,chicken spice,black pepper...bayleaf,nutmeg. Cover ur pot and allow it to steam on low heat for abt ten minutes. Taste to check if its well cooked.

Enjoy!

Dats d usual recipe, nothin new.

Where's the meat?

My recipe...100 naira tomato, 500 naira pepper, 2 tin tomatoes(pepper-terra) onions blended into d tomato and pepper mentioned above, curry, maggi, beef sauce, beef, water, salt...mix as I desire, but groundnut oil n den d tomato onions n pepper go in first...everyoda thing comes as d spirit leads

GentleMimi: I'll be right back!
I'm BACK!
Sorry,OP,i'm gonna use local names for my recipe.
Fresh tomatoes.
Tinned tomatoes.
Tatashe pepper(usually three times the amount of the fresh tomamtoes cos its flavour is unique)
Ata rodo *lol*...i don't know the english name..the small hot pepper
Enough finely sliced onions.
Vegetable oil (i love pure groundnut oil frm the Northern parts. If absent,i use Laser veg oil)
Thyme,curry,black pepper,nutmeg,mixed spice,bayleaf.
Ginger/garlic paste.
Meat stock.
knorr chicken/suppy combo.

The tomatoes and pepper and an onion are all ground in a blender. I heat it up to dehydrate it. Heat up the oil,add most of the sliced onions. Then i fry the grinded stuff till i'm a bit satisfied. Add the tinned tomatoes and fry.Then add the ginger/garlic paste and fry more. Add the maggi and a little thyme to it. Note that frying the thyme gives ur stew a unique flavour. Also grate a little bit of ur nutmeg seed. Fry till almost well cooked. Keep stirring,if not it'll burn. When the raw taste is almost gone,add ur meat stock(water frm cooked meat). Allow it heat up. At this point,reduce the heat.Add a little water. Add ur curry,a little more thyme,chicken spice,black pepper...bayleaf,nutmeg. Cover ur pot and allow it to steam on low heat for abt ten minutes. Taste to check if its well cooked.

Enjoy!

Omigosh this sounds so good! I'm going to try it next time.

Thanks!

Mine is tomato, pepper, onions and a little bit of ginger to give it a spicy taste and a nice smell

not fully blended to smooth paste and mixed with diced pomo and liver

nymphomaniac: My recipe...100 naira tomato, 500 naira pepper, 2 tin tomatoes(pepper-terra) onions blended into d tomato and pepper mentioned above, curry, maggi, beef sauce, beef, water, salt...mix as I desire, but groundnut oil n den d tomato onions n pepper go in first...everyoda thing comes as d spirit leads

I've not reached that level o

Chef master!

What's pepper-terra? And you don't use the hot pepper?

kulyie: Mine is tomato, pepper, onions and a little bit of ginger to give it a spicy taste and a nice smell

not fully blended to smooth paste and mixed with diced pomo and liver

Oooh I like having chunks of vegetable in my stew. I always feel a little regretful when I blend it very well.

Yay another ginger fan! I love ginger.


Thanks!

MissMeiya:

I've not reached that level o

Chef master!

What's pepper-terra? And you don't use the hot pepper?

this stew is meant for my consumption and since my gf loves spicy meals like me, we 'run things together'. Pepper terra is a brand of tinned tomatoes that is more or less 95percent pepper. With regards to using those hot chilli peppers, I use cameroon pepper, but its part of what the spirit leads during cooking. Does your stew come out perfect always? I find mine has an issue 1 in 10 stews...prolly my bad cooking day

nymphomaniac: this stew is meant for my consumption and since my gf loves spicy meals like me, we 'run things together'. Pepper terra is a brand of tinned tomatoes that is more or less 95percent pepper. With regards to using those hot chilli peppers, I use cameroon pepper, but its part of what the spirit leads during cooking. Does your stew come out perfect always? I find mine has an issue 1 in 10 stews...prolly my bad cooking day

I'm very precise and meticulous lol, so it comes out perfect each and every time

My mother always tells me I'm doing it wrong, but then she eats the most out of everyone
Apparently I cook like oyinbo because I use measurements I can't help it. My nature is not spontaneous, I need order...


That brand sounds very cool. My bf loves spicy food. Must remember the name.

MissMeiya:

Oooh I like having chunks of vegetable in my stew. I always feel a little regretful when I blend it very well.

Yay another ginger fan! I love ginger.


Thanks!

when blending it make sure you don't let it get too smooth. You keep watching it and pressing the off button when it's half blended to your taste.of course I blended the ginger with the tomato, pepper and onions.when on fire I aded maggi, thyme and sauce from the diced pomo and liver. The taste is

@ nymphomaniac, there's a thread in the front page about spicy foods, and the OP mentioned those very cameroon peppers you described. I think he doesn't know where to find them.

@op



#bringbackourmeat

nice job though...are u married?

To also give you the perfect sauce stew you can use manual blender.though slow but if you keep turning it and you are patient enough, you will have a sexy sauce

kulyie: when blending it make sure you don't let it get too smooth. You keep watching it and pressing the off button when it's half blended to your taste.of course I blended the ginger with the tomato, pepper and onions.when on fire I aded maggi, thyme and sauce from the diced pomo and liver. The taste is

I will definitely try this. Thank you

Here's mine. I call it ofe stew(soup stew)

ingredients;
tomato (diced)
plenty pepper (blend or pound)
onion (diced)
meat
dried fish
stock fish
crayfish (ground)
palm oil
spinach
knorr cubes and
salt

How to;
season your meat and stock fish with just knorr cubes, onion and salt and boil till tender and set aside.
Put a clean pot on fire add palm oil, allow it to be very hot but not bleached, then add onions allow it to fry a minute add the diced tomatoes and blended pepper.
Leave it to fry very well, continue frying till the sour taste goes off.
Now add the meat and stock at ths point you add the crayfish, dried fish and knorr cube cover it allow to boil for ten minutes
at this point, adjust the taste check if it needs more salt.
Then add the spinach cover for some seconds, stir and
your delicous ofe stew is ready

Thank me later

calabaman: @op



#bringbackourmeat

nice job though...are u married?

LOOOL everyone I'm sorry I forgot to put meat!! Haha you people should release me lol

Thanks, and no I'm not lol

Mine is simple and time saving... Get your fresh tomato, pepper, and all other ingredents that make you stew spicy and tasty, any vegetable would do so as to make it thick... Sorry I dont have measurement. Just slice the tomato, pepper, wash and put in your meat, put in you spices excpt d vegetable and g/oil. If the tomato is watery then no need for water, else you add water to a reasonable level. Cover your pot, leave for 10-15min den put on fire. After abt 20min of boiling, then add your oil just a little. Leave on fire for abt 15min, add your vegetable and you are good to go. Sorry, no time for detailed explanation.

calabaman: @op



#bringbackourmeat

nice job though...are u married?

since you want meat here is it

Enkaynwa: Here's mine. I call it ofe stew(soup stew)

ingredients;
tomato (diced)
plenty pepper (blend or pound)
onion (diced)
meat
dried fish
stock fish
crayfish (ground)
palm oil
spinach
knorr cubes and
salt

How to;
season your meat and stock fish with just knorr cubes, onion and salt and boil till tender and set aside.
Put a clean pot on fire add palm oil, allow it to be very hot but not bleached, then add onions allow it to fry a minute add the diced tomatoes and blended pepper.
Leave it to fry very well, continue frying till the sour taste goes off.
Now add the meat and stock at ths point you add the crayfish, dried fish and knorr cube cover it allow to boil for ten minutes
at this point, adjust the taste check if it needs more salt.
Then add the spinach cover for some seconds, stir and
your delicous ofe stew is ready

Thank me later

I love all of you. I'm putting these in my cookbook to try out. I'll thank you now!

MissMeiya:

I will definitely try this. Thank you

you welcome