My Nigerian Tomato-free Stew
When life gives you lemons make lemonade, like wise when Tomatoes turn to gold face red bell peppers. Enjoy
- Prep time
- 35 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Large Red bell peppers (( washed, deseeded, and cut up to be roasted))
- 1 Medium Green bell pepper (Chopped)
- 3 Medium Red onions ((2 to be roasted and 1 to be chopped.))
- 4 Cups Meat stock
- 3 lbs Meat of choice (Precooked and fried)
- 1-1/2, Cup Cooking oil
- 2 habanero Peppers (( to be blended))
- 1/2 Tbsp Curry powder
- 1/2 Tbsp Thyme
- 3 cloves garlic
- 1 thumb ginger
Instructions
- 1
Preheat oven to 400ºF
- 2
Roast red bell peppers, onions, garlic and ginger for 30 mins. Allow to cool then blend with fresh habanero peppers.
- 3
Heat up Oil and sauté the chopped onions till tender. Pour in the roasted peppermix puree and fry for about 2 mins, then pour in the meat stock. Add the curry and thyme. Taste for seasoning and adjust accordingly.
- 4
Allow to cook for further 10 mins or until it reaches your desired thickness.
- 5
Pour in the precooked meats and chopped green bell pepper and stir. Lower heat and allow to simmer for 2 mins. Turn off heat.
- 6
Leave pot slightly open to let steam off. Serve with Rice, boiled yam or plantain.