kingphilip: tnx but i cannot leave my precious stew to get sour though
maybe this might come handy one day

krall: i dont think i have ever cooked or tasted a tomato stew with "sour" taste

farano: hmmm only a good cook fit understand wetin write sha

farano: hmmm only a good cook fit understand wetin write sha

tranxo:
lol.....seems they think you are talking of spoilt stew.

For me, using the right amount of grinded crayfish does it for me.

farano: Yeah that one works too but seiving out the water will give a scrumptious great taste. Try it an thank me later lol

farano: Yeah that one works too but seiving out the water will give a scrumptious great taste. Try it an thank me later lol

KelvinGraphics:
D stew never ready ni? Me want kum chop o

farano: Wash the tomatoes and blend alongside the fresh pepper. Boil for few minutes, lets say 2 - 4 minutes , and pour the tomato paste into a sieve and allow to sieve out the water. It wouldn't leak if you pour gently.

The secret of loosing the sour taste is in the sieve of the tomatoes and frying with lots of oil which could be filtered out after frying. It works perfectly for me.

EfemenaXY:

No.

The secrete is to use fresh ingredients. The fresher, the better.

farano: Who doesn't use fresh ingredients? Tomatoes contain relatively high levels of organic acids that contribute to their sourness, which strongly influence their flavors

EfemenaXY:

I agree that tomatoes can be very acidic, but cooked tomatoes are more acidic than fresh tomatoes. Having said that, I've never tasted sour tomato stew cooked with fresh ingredients.

Besides, don't you think sieving off the juice reduces the amount of essential vitamins (A and C) contained in the fruit itself?

EfemenaXY:

I agree that tomatoes can be very acidic, but cooked tomatoes are more acidic than fresh tomatoes. Having said that, I've never tasted sour tomato stew cooked with fresh ingredients.

Besides, don't you think sieving off the juice reduces the amount of essential vitamins (A and C) contained in the fruit itself?

Tenderly1: I agree with you and I noticed that even if you sieve the tomatoes, the taste will be there except you use your ingredients in the right proportion.

farano: Yeah but I'm more concerned about the taste issue lol

EfemenaXY:

True that.



Have you considered it might be the variety of tomatos you use? There are a lot of them out there. But if you cook your stew with the very big, bright red, juicy ones, you won't get any sour taste.

Or do you use the green tomatoes?

farano: No just the normal red ones. But have you ever tried to seive your tomatoes before frying?

EfemenaXY:

Nope, I haven't because I've never had the need to. But come to think of it, you know those women that sell by the roadside or at the market? The Mama Bisi's and Mama Nkechi's? I think they sieve theirs...

Can't say I liked theirs better. What do you use in sieving yours? Cloth? You know, like for Akamu...

farano: Yeah but I'm more concerned about the taste issue lol

tranxo:
Then you are not a health-conscious girl. Hope you change that before you get married else your family will always look sickly.

chymystique: IMO, the best way is to fry the tomatoes esp the canned paste very well.. It works for me

mayblossom:

Exactly!! Fry the tomato well well until it´s done. How do you know you´ve fried it enough? Lift some quantity with your frying spoon. You´ll notice that even in the spoon, the tomato will continue frying (showing heat bubbles) for a few seconds before it stops. Then you´re good to go. Go ahead and add your meat stock and enjoy your tasty stew.My grandma taught me this, so it has been working since like forever. But the ish is that you can´t leave the kitchen o. You have to stay there and continue stirring the tomato while frying to avoid getting burnt and turning black or darker than you like. It takes time and requires patience.

One secret though...you can reduce the water content by boiling the tomato immediately after blending it. When it gets very thick and almost without water(same thickness as tin tomato), then you can start frying. The boiling reduces frying time, thereby reducing the time you get to spend in the kitchen cos while boiling, you don´t need to stir it, just monitor with your eyes.

chymystique:


My dear pls tell them o.. The prob wif most Nigerians n stew cooking is dt we r not patient.. If u r cookin stew u r meant to b in d kitchen n pay attention to it unless the end result will b tasteless.. The most annoying is wen ppl mix can tomato paste wif water and stil sayin dey wanna fry it.. Foolishness to me

farano: Tell Which people hun? who doesn't no how to fry tomatoes *hiohiohiohiohio*
Try my method n thank me later

jumzzy448: If your stew is having sour taste, add a little potash to it. Very little oo. It works perfectly well for me.

EfemenaXY:

That's Eh-cow-n (native rock salt).

It causes one to purge o!