Roasting Peppers for Nigerian stews
Have you tried roasted your peppers, tomatoes and onions for your Nigerian stews? If you haven't please do. You will never go back. I wonder why it took me so long to give it a try.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 15 Large Red bell peppers
- 8 Medium Plum tomatoes
- 4 Medium Onions
- 5 habenero peppers
Instructions
- 1
Preheat oven to 450°F/ 232°C or gas mark 8
- 2
Wash and cut up Red Bell peppers, tomatoes and onions into smaller bits. Leave the habenero peppers whole.
- 3
Line them in a 2 baking sheets
- 4
Bake in the oven for 40 mins to hour. ( takes this long because this is a large batch)
- 5
Half way through baking time, rotate, then switch the tray on top to bottom and vice versa
- 6
When bake time is complete, Turn off heat and leave to cool in the oven.
- 7
After cooling for about 10 mins Your roasted peppers are ready to be blended.
- 8
Blend till smooth. Use immediately or freeze for later. You can now freeze for later.
- 9
If you are using immediately for stews like I did in my oxtail stew find recipe blend with more water because it will be a thick paste if you don't.