Nigerian Red Stew

Ingredients

• 2 lb Assorted meat (Chicken, goat, cow foot, shaki, and gizzard; cleaned and cut into pieces)
• Thyme (Fresh or dried, to taste)
• 3 Seasoning cubes (Such as Knorr or Maggi bouillon cubes)
• Paprika (A pinch)
• 4 Red bell peppers (Cleaned and halved for roasting)
• 4 Tomatoes (Large, fresh tomatoes)
• 3 Onions (Divided; some for roasting/blending, some diced for frying)
• 1 head Garlic (Cloves separated but kept in skin for roasting)
• 2 Scotch bonnet peppers (Adjust to heat preference)
• 6 oz Tomato purée (Tomato paste)
• 0.5 cup Vegetable oil (For frying)
• 0.25 cup Palm oil (For authentic flavor and color)
• 2 cup Meat stock (Reserved from boiling the meat)

Steps

1. 1

   Place the assorted meats (chicken, goat, cow foot, shaki, gizzard) in a large pot. Season with thyme, seasoning cubes, and a pinch of paprika. Add enough water to cover and boil until the meat is tender.

2. 2

   Once tender, remove the meat from the stock and reserve the stock for later use. Grill or air fry the meat until browned and slightly crispy for extra flavor.

3. 3

   Preheat your oven or air fryer to 180°C (350°F). Place the bell peppers, some of the onions, tomatoes, and scotch bonnets on a tray. Wrap the garlic cloves in foil so they don't burn. Roast for approximately 15 minutes.

4. 4

   Transfer the roasted vegetables and the squeezed-out roasted garlic into a blender. Blend until smooth.

5. 5

   In a large, deep pot, heat the vegetable oil and palm oil over medium heat. Add the remaining diced onions and sauté until softened.

6. 6

   Add the tomato purée (paste) to the oil. Fry the paste, stirring frequently, until it darkens in color and the oil begins to turn a deep red.

7. 7

   Pour the blended pepper and tomato mix into the pot. Cover and fry for 10–15 minutes, allowing the flavors to meld and the water content to reduce.

8. 8

   Stir in the reserved meat stock and adjust seasoning with additional bouillon or thyme if necessary.

9. 9

   Add the grilled/air-fried meat back into the pot. Stir well to coat the meat in the sauce.

10. 10

    Reduce heat to low-medium and simmer for 20–30 minutes. The stew is ready when it has thickened significantly and the oil has risen to the top.

Notes

The creator suggests serving this with white rice. If there is excess oil at the end, you can scoop it off and save it as 'liquid gold' for flavoring future dishes like Jollof rice. For the garlic, wrapping it in foil during roasting prevents it from becoming bitter.

Nutrition per serving

• Main Course
• Nigerian
• Spicy
• Stew
• Meat
• Slow Cooked
• Dinner