Ingredient
4 large red bell peppers
1 large red onion (chopped)
4 large roma tomatoes or 3 large regular tomatoes
3 scotch Bonnet ( Hot pepper) (Ata Rodo)
Meat (goat meat, ponmo(beef skin), shaki (tripe), panla (dried cod) and any other choice of meat) (Boiled till tender)
4 Boiled eggs (optional)
½ cup palm oil, 1/4cup groundnut oil
3 cubes Knorr (bouillon cube)
Salt to taste
½ tspn curry

Direction
  • Combine the bell peppers, onion and tomatoes in a blender or food processor. Puree
  • Pour the pureed mixture into a medium pot, set on high heat. Cook for 20mins to remove excess water
  • Set a large pot on medium heat, add in the  palm and groundnut oil. Bleach for 5mins
  • Add in the parboiled pureed mixture, ½  cup water, Knorr cubes, curry and salt. Simmer for 10mins
  • Reduce the heat to below medium, add in the precooked meat. Combine, taste and adjust for salt.
  • Cover and leave to cook for 30mins. The stew is ready to serve when the oil floats to the top.

Serve on white rice or as a sauce for Okele.

Enjoy
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