farano: Wash the tomatoes and blend alongside the fresh pepper. Boil for few minutes, lets say 2 - 4 minutes , and pour the tomato paste into a sieve and allow to sieve out the water. It wouldn't leak if you pour gently.

The secret of loosing the sour taste is in the sieve of the tomatoes and frying with lots of oil which could be filtered out after frying. It works perfectly for me.

mayblossom:

Exactly!! Fry the tomato well well until it´s done. How do you know you´ve fried it enough? Lift some quantity with your frying spoon. You´ll notice that even in the spoon, the tomato will continue frying (showing heat bubbles) for a few seconds before it stops. Then you´re good to go. Go ahead and add your meat stock and enjoy your tasty stew.My grandma taught me this, so it has been working since like forever. But the ish is that you can´t leave the kitchen o. You have to stay there and continue stirring the tomato while frying to avoid getting burnt and turning black or darker than you like. It takes time and requires patience.

One secret though...you can reduce the water content by boiling the tomato immediately after blending it. When it gets very thick and almost without water(same thickness as tin tomato), then you can start frying. The boiling reduces frying time, thereby reducing the time you get to spend in the kitchen cos while boiling, you don´t need to stir it, just monitor with your eyes.

farano: Tell Which people hun? who doesn't no how to fry tomatoes *hiohiohiohiohio*
Try my method n thank me later

jumzzy448:
Just add little. Like half a teaspoon.

tranxo:
lol.....seems they think you are talking of spoilt stew.

For me, using the right amount of grinded crayfish does it for me.

farano: Wash the tomatoes and blend alongside the fresh pepper. Boil for few minutes, lets say 2 - 4 minutes , and pour the tomato paste into a sieve and allow to sieve out the water. It wouldn't leak if you pour gently.

The secret of loosing the sour taste is in the sieve of the tomatoes and frying with lots of oil which could be filtered out after frying. It works perfectly for me.

Buchukwu: RUBBISH THREAD.

jnrbayano:

Your method is not worthy of learning.

Nutrients in the tomatoes will lost through sieving method and this makes me a poor cook if I allow it.

farano: Wash the tomatoes and blend alongside the fresh pepper. Boil for few minutes, lets say 2 - 4 minutes , and pour the tomato paste into a sieve and allow to sieve out the water. It wouldn't leak if you pour gently.

The secret of loosing the sour taste is in the sieve of the tomatoes and frying with lots of oil which could be filtered out after frying. It works perfectly for me.

lillya: Wow there is nothing new under the sun. I thought I am the only one that use this method. Wow you are a good cook. Trust me Game recognises Game

farano: My dear not all the nutrients. Ok what abt the method of preparing moi moi hun?

farano: Wash the tomatoes and blend alongside the fresh pepper. Boil for few minutes, lets say 2 - 4 minutes , and pour the tomato paste into a sieve and allow to sieve out the water. It wouldn't leak if you pour gently.

The secret of losing the sour taste is in the sieve of the tomatoes and frying with lots of oil which could be filtered out after frying. It works perfectly for me.

farano: hmmm only a good cook fit understand wetin i write sha

krall: i dont think i have ever cooked or tasted a tomato stew with "sour" taste

farano: lol @ Mama Bisi n Mama Nkechi. Just that type of sieve we normally use in the kitchen for rice and others. I pour it gently like 5 times and allow it to drain out clean water