Palm Oil Pepper Stew

Ingredients

• 1 cup Palm oil (for frying the base)
• 4 Red bell peppers (tatashe)
• 3 Scotch bonnet peppers (ata rodo; adjust to heat preference)
• 5 Roma tomatoes (fresh)
• 2 Onions (one for blending, one for frying)
• 0.25 cup Dried crayfish (blended into the pepper mix)
• 2 lb Beef or Chicken (pre-cooked/boiled meat of choice)
• 1 cup Meat stock (reserved from boiling the meat)
• 2 Seasoning cubes (such as Maggi or Knorr)
• Salt (to taste)

Steps

1. 1

   Prepare the pepper base by combining the red bell peppers, scotch bonnets, tomatoes, one onion, and the dried crayfish in a blender.

2. 2

   Blend the mixture until it reaches your desired consistency; the author suggests a slightly coarse texture for this specific stew.

3. 3

   Pour the blended pepper mix into a pot and cook it down over medium heat until the water evaporates and the mixture thickens significantly.

4. 4

   In a separate large pot, heat the palm oil over medium heat. Be careful not to bleach the oil unless you prefer that flavor; just heat until it is hot and fluid.

5. 5

   Slice the remaining onion and add it to the hot palm oil. Sauté until the onions are translucent and fragrant.

6. 6

   Add the cooked-down pepper and crayfish mixture into the hot oil. Stir well to combine.

7. 7

   Fry the pepper mixture in the oil for about 10-15 minutes, stirring occasionally, until the oil starts to separate and float to the top.

8. 8

   Add your pre-cooked meat (beef or chicken) and the reserved meat stock to the pot.

9. 9

   Season with seasoning cubes and salt to taste. Stir thoroughly to ensure the meat is well coated in the stew.

10. 10

    Lower the heat and allow the stew to simmer for another 10 minutes so the flavors meld together and the meat absorbs the sauce.

11. 11

    Serve hot with white rice, boiled yam, or plantains.

Notes

The secret to this recipe is blending the crayfish directly with the peppers and tomatoes before frying. This ensures the umami flavor is distributed throughout the base of the stew.

Nutrition per serving

• Main Course
• Nigerian
• Stew
• Palm Oil
• Spicy
• Sunday Dinner
• African Cuisine