Nigerian fried stew is a versatile stew that can be used to eat almost anything. it is easy to make and very delicious
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Servings: 6
Author: Ajoke| My Active Kitchen
Ingredients
5Dried tatashe
1large tatashered bell pepper
2large tomatoes
2large onions
2cupsVegetable oilor use according to prefence
500gassorted meat
2tspCurry
2tspThyme
1tspDried parsley
Bouillon cubesI used knorr
Salt
2bay leaves
Instructions
Soak the dried tatashe with warm water between 24-48 hours prior to usesee step 3
Wash and rinse the assorted beef clean, season with salt, onions, bouillon cubes, curry and thyme and bring to boil till tender, drain on a colander (keep stock), deep fry or grill till golden brown.
Blend tomatoes, ata rodo, tatashe and one onion with little water and blend till smooth. Add the blended pepper to a pan and bring to boil till the water in the pepper dry out and reduced in size
Add vegetable oil to a pan on medium heat, add chopped onions and cook on low heat, add a teaspoon of curry and thyme and continue to fry on low heat. Keep an eye on it to avoid burning.
Add the boiled pepper to the oil and stir to combine, add bay leaves. Continue to cook for another 10-15 minute, add water and stock if the sauce is becoming too thick but don’t let it be too light. You are trying to achieve a well cooked fried stew.
Add bouillon cube and salt to the sauce and stir to combine. Add the fried or grilled meat and stir together. Serve with rice, okra, efo riro or ewedu. Enjoy
Add dried parsley if using and stir to combine. Continue to cook the stew for another 10 minutes or till oil floats and the surface and stew is well fried but not burnt.
Notes
Use fresh tatashe (red bell pepper) if you don't have dried ones.