Nigerian Stew

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TMA'ed while listening to Burn Fast by Bryce Fox ( Win and Woo Remix)

Last week my friend Vicky was visiting from out of town. She is a foodie herself, so we decided to cook something together for the blog. She picked Nigeria stew and as they say, the rest is history.

But really, It's been a while since I've made a Nigerian dish for the blog. Rice and stew is probably one of most common dishes you will find in Nigerian households, no matter the tribe, and it just happens to be my top 3 favorite dishes. Lastly, stew is a commonly used base for several other traditional meals (sans the meat) .

Okay, so it's also common because it's pretty easy to make. At first glance, the ingredients seem pretty healthy right? Well… sort of. What gives Nigerian stew it's distinct flavor is cooking the sauce till you lose that sour tomato taste. And the only way to do that is to fry it. When I say frying, what I really mean is deep frying or drowning in oil, call it what you will.

Why do we use so much oil to fry the mixture? Two reasons, it takes quite a while to cook off that sour taste, if you put too little oil, the sauce is more likely to burn. Plus, you don’t want to stand over the pot stirring for 30+ minutes do you?

So what's the solution?  Make sure to use as much oil as you need to fry the tomatoes and once it is done,  drain as much of that oil out as possible. Draining the oil is a major key!

Lastly, you are not obligated to always use chicken and smoked turkey. You can use, beef, goat, even fish or no meat at all (vegetable stock) as long as you have the basic ingredients down pat.

That's all from me. Happy Frying! 

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