amnestylaw1:

Your guess is as good as mine. No be for.my mouth dem go hear wetin the thing resemble.

tell me na better pikin

following......

vegetable soup.....

blend pepper and very little tomatoes.
boil your water and pour it on the vegetable leaves and cover it up.
put oil on fire till it very hot, now add already sliced onions.
after 3-4 mins add your blended pepper and tomatoes, add maggi and salt to taste.
after five minutes add crazy fish and fish.
then add your vegetable.
allow it to cook for 10 minutes and you ready to go.

hello sample of my work...

GentleMimi:
Mtchhhhhhhhhheeeeeeeeewwwwwwwwwwwwwwwwwwwwwwwwwwwww!!!!!!!!!!!!

E dey ur body mimiko

GentleMimi: I'll be right back!
I'm BACK!
Sorry,OP,i'm gonna use local names for my recipe.
Fresh tomatoes.
Tinned tomatoes.
Tatashe pepper(usually three times the amount of the fresh tomamtoes cos its flavour is unique)
Ata rodo *lol*...i don't know the english name..the small hot pepper
Enough finely sliced onions.
Vegetable oil (i love pure groundnut oil frm the Northern parts. If absent,i use Laser veg oil)
Thyme,curry,black pepper,nutmeg,mixed spice,bayleaf.
Ginger/garlic paste.
Meat stock.
knorr chicken/suppy combo.

The tomatoes and pepper and an onion are all ground in a blender. I heat it up to dehydrate it. Heat up the oil,add most of the sliced onions. Then i fry the grinded stuff till i'm a bit satisfied. Add the tinned tomatoes and fry.Then add the ginger/garlic paste and fry more. Add the maggi and a little thyme to it. Note that frying the thyme gives ur stew a unique flavour. Also grate a little bit of ur nutmeg seed. Fry till almost well cooked. Keep stirring,if not it'll burn. When the raw taste is almost gone,add ur meat stock(water frm cooked meat). Allow it heat up. At this point,reduce the heat.Add a little water. Add ur curry,a little more thyme,chicken spice,black pepper...bayleaf,nutmeg. Cover ur pot and allow it to steam on low heat for abt ten minutes. Taste to check if its well cooked.

Enjoy!

uar a good cook my brother should ask ur hand in marriage. Am already salivating over d theory part, hmm more or less d practical chai chai if to say I know ur house

GentleMimi:
Mtchhhhhhhhhheeeeeeeeewwwwwwwwwwwwwwwwwwwwwwwwwwwww!!!!!!!!!!!!

tried your recipe yesternait.....u needed to see how i was hiding ginger and garlic from my mum......it was nice thoo....but i added too much pepper

Feraz: This is my own recipe -

Blend the tomatoes and peppers while in the market.
Cook the meat by adding water, a bulb of big onions, pepper, curry, thyme, salt, maggi
Par-boil the blended tomatoes and pepper till most of the water evaporate and then sieve out the water
Add vegetable oil to pot and heat, add onions. After sometime, add the blended tomato in the sieve into the pot of heated oil. Then I add pepper, onions, curry, salt, maggi etc. (Not that I don't like ginger or garlic but no time to start processing those as a student). When the stew starts making the pop sound and splashing everywhere, I add the water I used for cooking the meat and then add the meat (cooked or fried). After say 5 mins, turn off fire.

If I'm using fish, I don't cook separately like the meat. I just add it when the stew is almost done as fish tend to get done very quickly.

I'm still looking for who will teach me how to cook palm oil stew as the one I did sometime back left me with a bitter experience.

P.S.: most times, I don't taste while cooking (with exception of plantain ) as the stew turns out well.

ohhh palm oil I be baba. Dnt bleach ur palm oil cos u tend to remove d nutritive value, and even u den change d short chain fatty acid of the palmoil to long chain fatty acid which is uasualy a long process to digest by d liver(only biochemist understand wot dx mean) . So its d same process as urs but dnt bleach palm oil, jxt heat for a second, den add a liTtle veg oil(grand soya oil). Dts jxt d differnce. Its tastes gooooood. Understood?

omozoba1: uar a good cook my brother should ask ur hand in marriage. Am already salivating over d theory part, hmm more or less d practical chai chai if to say I know ur house

Lol! . I go send you invitation with address.

Bootybuttchic: tried your recipe yesternait.....u needed to see how i was hiding ginger and garlic from my mum......it was nice thoo....but i added too much pepper

Hahaha! Why did u hide it? Guess ur mum hates it,bah? Glad it turned out well. Maybe u should use lesser amount of the small pepper. Tatashe is not really hot. Good luck on ur next attempt.

GentleMimi:
Lol! . I go send you invitation with address.


Hahaha! Why did u hide it? Guess ur mum hates it,bah? Glad it turned out well. Maybe u should use lesser amount of the small pepper. Tatashe is not really hot. Good luck on ur next attempt.

yes ooo......thank uu

U too correct jorr.I sooo love dx sauce wit yam n plantain. I nvr knew its good wit bread. 'Noted'

kulyie: tell me na better pikin

Na person wen you wan use him head break coconut you dey find abi?

MissMeiya:

Loool. I was just thinking about it when I uploaded the picture. I can't serve my dad without meat

When you grew up never having meat, you will count each piece of meat for the rest of your life! Sometimes I get so sad when I think about my dad's childhood.


Do you blend the onions, or leave the pieces?

It's the past. Don't think much about it.

I blend my onions. But if I'm eating alone, I slice it. My family doesn't like seeing onions sticking out.

GentleMimi:
Lol! . I go send you invitation with address.


Hahaha! Why did u hide it? Guess ur mum hates it,bah? Glad it turned out well. Maybe u should use lesser amount of the small pepper. Tatashe is not really hot. Good luck on ur next attempt.

Chai see as my wife dey form good cook for here.. Diaris godu ooo

And me i no dey enjoy good stew for house. Mimiko...

amnestylaw1:

Na person wen you wan use him head break coconut you dey find abi?

no jare

GentleMimi: I'll be right back!
I'm BACK!
Sorry,OP,i'm gonna use local names for my recipe.
Fresh tomatoes.
Tinned tomatoes.
Tatashe pepper(usually three times the amount of the fresh tomamtoes cos its flavour is unique)
Ata rodo *lol*...i don't know the english name..the small hot pepper
Enough finely sliced onions.
Vegetable oil (i love pure groundnut oil frm the Northern parts. If absent,i use Laser veg oil)
Thyme,curry,black pepper,nutmeg,mixed spice,bayleaf.
Ginger/garlic paste.
Meat stock.
knorr chicken/suppy combo.

The tomatoes and pepper and an onion are all ground in a blender. I heat it up to dehydrate it. Heat up the oil,add most of the sliced onions. Then i fry the grinded stuff till i'm a bit satisfied. Add the tinned tomatoes and fry.Then add the ginger/garlic paste and fry more. Add the maggi and a little thyme to it. Note that frying the thyme gives ur stew a unique flavour. Also grate a little bit of ur nutmeg seed. Fry till almost well cooked. Keep stirring,if not it'll burn. When the raw taste is almost gone,add ur meat stock(water frm cooked meat). Allow it heat up. At this point,reduce the heat.Add a little water. Add ur curry,a little more thyme,chicken spice,black pepper...bayleaf,nutmeg. Cover ur pot and allow it to steam on low heat for abt ten minutes. Taste to check if its well cooked.

Enjoy!

tried it out yesterday!!!!! it taste so great and I ate it with boiled green plantains. but the stew was a bit dark and I added crayfish to my own.

Nice one, I must confess, but there's a type of stew no body made mention of. Its called pepper stew. I used to eat it at a joint where people specifically go there to it eat. It not like the regular stew with much pepper. I need to learn that. Anybody with idea should please share it here.

omozoba1:
ohhh palm oil I be baba. Dnt bleach ur palm oil cos u tend to remove d nutritive value, and even u den change d short chain fatty acid of the palmoil to long chain fatty acid which is uasualy a long process to digest by d liver(only biochemist understand wot dx mean) . So its d same process as urs but dnt bleach palm oil, jxt heat for a second, den add a liTtle veg oil(grand soya oil). Dts jxt d differnce. Its tastes gooooood. Understood?

Thanks though I do bleach my palm oil as I do not like that 'raw' taste - the problem is this, it makes breathing difficult for me.