Since I was young, my aunty told me the secret. It's now hidden deep withing my heart, making nigerian stew even without a blender.
Today my wish and only desire is to share with my blog reader the methods to make nigerian stew my aunty thought me long time ago. It has been a while, but memory doesn't fade easily.
We don't use to have blender, so the method we used at that young and tender age is the same instruction you're going to follow either you're making nigerian stew with beef or chicken.
But to a shock, beef, goat meat, pork, cow meat or chicken do not firmly determine how your stew will taste. Cooking stew is a skill you need to be couched to learn.
For example, overcoming sour taste in tomato doesn't come by just frying. You can fry until you burn the stew up. Contrary to many women's believe, plum tomato is not the only tomato you won't get sour taste after cooking a nigerian stew.
Even unripe tomatoes when applied the special skills of a great cooker, can taste wonderful and just perfect.
Instructions to make nigerian stew
1.Wash and chop into the pot. It must be clean and ready for heating.
2. Boil the chopped tomatoes
3. Drain the excess water and allow to cool
4. Blend with some fresh red pepper and onion.
5. Fry in hot cooking oil or just boil a little bit to the consistency you prefer.
Note that tinned tomatoes are to be fried together with fresh ones.
How to preserve fresh tomatoes stew
Fry until the oil begin to seperate from the tomatoe. This time you'll be seeing same dimples being formed on the red paste. The whole thing will become thicker and smell great.
Fry your tomatoes with pepper, onion and seasoning or salt. Onion can be either chopped with the tomatoes or sliced with knife when the pot is already on fire.
The essence of this method of preservation is to prevent your fresh tomatoes from spoiling and to be able to use it for different types of nigerian stew within minutes.
