Bigajeff:
who pushed this topic to front-page this early morning now? don't you know you can be prosecuted for indiscriminate display of food in an attempt to aggravate the hunger that is in a state of calm which could resulted into salivating behavioural act and causes distraction at work. Be warned! summary is that I'm hungry.

Bigajeff:
who pushed this topic to front-page this early morning now? don't you know you can be prosecuted for indiscriminate display of food in an attempt to aggravate the hunger that is in a state of calm which could resulted into salivating behavioural act and causes distraction at work. Be warned! summary is that I'm hungry.

vinegurl:
Watch Here -
https://www.youtube.com/watch?v=w3eXPxdt_o4

I made this assorted meat stew using fresh tomato only and it turned out very silky and delicious, this is one of the best stew recipes I enjoy so much because it pairs well anything yam, rice or plantain. It is prepared using different cuts of cow meat and I’d love to share the simple procedures with all the food lovers in this forum, I have also made a video on this you can check it out if you don’t mind.

Ingredients for Making Assorted Meat Stew

• 1 kg of assorted meat
• 10 medium tomatoes
• 6 large bell peppers
• 3 scotch bonnets
• 2 large sized onions
• 1 medium ginger
• 2 cloves of garlic
• ½ teaspoon thyme
• ½ teaspoon curry powder
• 1 cup of meat broth
• A pinch of salt
• 3-4 stock cubes
• 1 cup of peanut oil


Procedures For Preparing Assorted Meat Stew

1. Combine tomatoes, scotch bonnets, bell peppers, 1 onion and ginger into a pot cook on medium heat for 20 minutes.
2. Once they are all soft, remove from heat, leave to cool down, place in a blender and blend into smooth texture.
3. Wash the assorted meat into a another pot , season with pepper, stock cubes, onion, thyme, curry, and salt to taste.
4. Add 2 cups of water to the meat and cook until it turn out very soft, you may want to use a pressure cooker to cook this as it makes it
faster.
5. Separate the meat from the stock once it is soft and set aside.
6. Place another pot on heat, heat up peanut oil, add the meat to it and fry slightly, drain from the oil and set aside.
7. Add the crushed garlic, chopped onion into the oil and stir-fry for 30 seconds or until fragrant.
8. Add the tomato mix and stir fry for 10 minutes until it is well fried. Be sure to place a lid over the stew, as it will be bubbling and
splattering everywhere and also stir it from time to time to prevent it from burning at the bottom of the pot.
9. Add the meat stock and stir leave to cook until the liquid reduces, season the stew with stock cubes, thyme, curry , salt and stir it
properly.
10. Return the fried meat into the stew and stir, let the stew cook until the meat absorbs the nourishing flavour of all the spices.
11. Take the stew off heat once it has simmered for long and serve with boiled yam, rice or plantain.

shortgun:
Why do you need to boil the tomatoes and pepper before blending?
What's d advantage over blending them fresh?

devindevin2000:
With all the red oil? Is this a yoruba stew? I don't think Eastern or Biafran people stew look like this.

devindevin2000:
With all the red oil? Is this a yoruba stew? I don't think Eastern or Biafran people stew look like this.

vinegurl:

Red oil wasn't add sir!

ikanason:



Nice one. I love both the stew and the poster.
Op Pls are u married?

vinegurl:

Thanks dear, I'm taken

vinegurl:


You know vegetables generally contain a lot of water especially tomatoes, if they are blended fresh, you will have to add water to the blender to assist the spinning process otherwise your blender will hook.

Now, the water you have added to blend this plus the water in the tomatoes will become even too much and you will need to burn a lot gas and time to cook until water dries up before the frying begins.

When you boil your tomatoes and bell peppers first, it helps to reduce the large quantity of water from the tomatoes in this case you don't need to boil it again for hours. The time it takes for the tomatoes to shrink and loss moisture is just 10-15 minutes and it's quicker.

hemartins:
See correct food on a Tuesday morning.
I need a wife.

Mizwisdom:



Thanks, we learn everyday but if it's cut into small sizes before blending it the water one will add will be small

okomile:



Teaching those who don't know how to cook.
Never will I boil my tomatoes, tatase and roodo before I blend.

Good for those who are learning how to cook sha

vinegurl:


You know vegetables generally contain a lot of water especially tomatoes, if they are blended fresh, you will have to add water to the blender to assist the spinning process otherwise your blender will hook.

Now, the water you have added to blend this plus the water in the tomatoes will become even too much and you will need to burn a lot gas and time to cook until water dries up before the frying begins.

When you boil your tomatoes and bell peppers first, it helps to reduce the large quantity of water from the tomatoes in this case you don't need to boil it again for hours. The time it takes for the tomatoes to shrink and loss moisture is just 10-15 minutes and it's quicker.

Jobia:
you need cooking lessons

hemartins:

I can cook but I don't have the time.

vinegurl:
Watch Here -
https://www.youtube.com/watch?v=w3eXPxdt_o4

I made this assorted meat stew using fresh tomato only and it turned out very silky and delicious, this is one of the best stew recipes I enjoy so much because it pairs well anything yam, rice or plantain. It is prepared using different cuts of cow meat and I’d love to share the simple procedures with all the food lovers in this forum, I have also made a video on this you can check it out if you don’t mind.

Ingredients for Making Assorted Meat Stew

• 1 kg of assorted meat
• 10 medium tomatoes
• 6 large bell peppers
• 3 scotch bonnets
• 2 large sized onions
• 1 medium ginger
• 2 cloves of garlic
• ½ teaspoon thyme
• ½ teaspoon curry powder
• 1 cup of meat broth
• A pinch of salt
• 3-4 stock cubes
• 1 cup of peanut oil


Procedures For Preparing Assorted Meat Stew

1. Combine tomatoes, scotch bonnets, bell peppers, 1 onion and ginger into a pot cook on medium heat for 20 minutes.
2. Once they are all soft, remove from heat, leave to cool down, place in a blender and blend into smooth texture.
3. Wash the assorted meat into a another pot , season with pepper, stock cubes, onion, thyme, curry, and salt to taste.
4. Add 2 cups of water to the meat and cook until it turn out very soft, you may want to use a pressure cooker to cook this as it makes it
faster.
5. Separate the meat from the stock once it is soft and set aside.
6. Place another pot on heat, heat up peanut oil, add the meat to it and fry slightly, drain from the oil and set aside.
7. Add the crushed garlic, chopped onion into the oil and stir-fry for 30 seconds or until fragrant.
8. Add the tomato mix and stir fry for 10 minutes until it is well fried. Be sure to place a lid over the stew, as it will be bubbling and
splattering everywhere and also stir it from time to time to prevent it from burning at the bottom of the pot.
9. Add the meat stock and stir leave to cook until the liquid reduces, season the stew with stock cubes, thyme, curry , salt and stir it
properly.
10. Return the fried meat into the stew and stir, let the stew cook until the meat absorbs the nourishing flavour of all the spices.
11. Take the stew off heat once it has simmered for long and serve with boiled yam, rice or plantain.

justiwise:


"Boiling" fresh vegetables for that long will reduce all the nutrients in it make the taste flat and soggy.

It is most preferable to parboil after blending if you must have that . stewy taste. I am not a fan of this.

I have never added water to my tomatoes while blending cos co chop it up and don't overfil the blender.

I have tried both styles but My stew taste better when I don't parboil my tomatoes at all

sassysure:

Parboiling tomatoes before blending takes about few minutes.
Once it starts boiling, turn off ur cooker and allow to cool. Water will naturally separate from the tomatoes and u will have tomatoe puree like we have in cans and tubes.
Frying don't waste time at all.
Your method kill the nutrients faster.
By the time you will start cooking stew, I would have finished eating.

Also, it gives ur stew a very unique taste. U don't have to put all the maggi or knorr in this world for the stew to taste sweet.

I personally don't deep fry and you will be amazed at the qty of oil I use in making stew.

Yeah we all love our stew but we should endeavour to make it as healthy as possible.

vinegurl:
more pictures


Queenitee GOOD MORNING, Food is ready!

AreaFada2:
This OP is a very wicked sombarry. This kind delicious thing this early morn morn?

Just add diced ugwu/pumpkin leaves when you turn the heat off and cover. The semi-crunchy taste feel of it with rice, pasta, yam, plantain or potato nor be here.

Nice.

vinegurl:
more pictures


Queenitee GOOD MORNING, Food is ready!

queenitee:



Thank you, I'm salivating already

hemartins:
See correct food on a Tuesday morning. I need a wife.