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A stew base is very important in the Nigerian Kitchen. Having a handy one available to you is a time saving trick to getting dinner on the table quicker than the snap of your fingers.. ok.. not literally but it sure would help. A stew base is also referred to as a puréed pepper mix. This here my friends is the only stew base you will be needing for most Nigerian Recipes. Think Soups, stews, Jollof Recipes, beans and meats.
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It’s a time saver and life saver in these days when there hardly seems to be enough time. OH sweet Jesus can You make it more than 24 hrs in one day. Even if that was made possible, trust me we still won’t have enough time.
I believe Jesus hasn’t answered that prayer prayed by many including me because no amount of time is ever enough. Ever heard of make hay while the sun shines? A stitch in time saves nine? Those are for us to plan ahead and use our time wisely. This stew base will help us achieve that amongst other things. Trust me on this one. There is no need to talk too much on this one. Let’s dive right into the process?
I would love to know how you make your stew base and the time saving tips you use in your kitchen. If you enjoyed this recipe, please consider rating the recipe and leaving a comment below. I enjoy reading your feedback. Share with friends and family you never know who you will save from kitchen palaver today ?
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Stew base for most Nigerian Recipes
Ingredients
For the Red stew base
- 10 Large red bell peppers
- 5 Medium tomatoes
- 3 medium onions
- 1 thumb of fresh ginger
- 3 habanero peppers
- 4 cloves of garlic
For the green stew base
- 15 Large green bell peppers
- 3 habanero peppers (preferably green)
Instructions
Boiling method:
- Wash all the ingredients, deseed the red bell peppers or the green as the car may be. Leave the habanero peppers whole
- Cut up into smaller pieces, blend till smooth.
- Transfer blended mixture into a pot. Boil till most of the liquid evaporates and it becomes thick.
- Turn off heat and leave pot slightly open
- Allow to cool completely
- Divide into bowls and freeze till you are ready to use.
Roasting method:
- Preheat your oven to 450 F / 230 C
- Wash, deseed and cut up ingredients as stated above. Leave the hot peppers whole.
- Spread all on a baking sheet lined with parchment paper.
- Slide it into the preheated oven and roast for 45 mins rotating the baking sheet halfway through the baking time to help with even roasting. Some pieces may blacken a bit don’t worry as long as it’s not a lot, it won’t affect the taste of your stew base.
- After 45 mins turn off heat of oven and let the ingredients cool off in the oven.
- When it is cooled, blend with as little water as possible.
- Divide into bowls and freeze for later.
Notes
jbfl
Back in the early seventies, this was my go to dish (my recipe is not so different from yours) when I wanted to knock the socks off my guests or at work for a covered dish get together. I did add peanut butter. It still amazes me how good it is. I look forward to trying this one next chance I get.
Chichi Uguru
Hi jbfl,
Thank you so much for visiting the blog and leaving me a comment. I love peanuts. Peanut butter added to this will be heavenly. In fact I have a peanut butter sauce here on the blog. You can check it out here.
https://www.mydiasporakitchen.com/easy-spicy-peanut-sauce/
And I have a peanut butter stew coming up soon. Yum! 😊 stay safe!
– Chichi
Chichi Uguru
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Max
Where do you get the red bell peppers from …. is it tatashe???
Chichi Uguru
Hi Max,
Yes red bell peppers are tatashe. Depending on where you are. They are referred to as paprika peppers in some places. Stay safe and well!
– Chichi
Nina
I would likely just look for something in a can. However making your own is very cool and something I should try. It would for sure be healthier that way.
Chichi Uguru
Yes Nina, I would rather do that too. But this stew base is a special mix for African stews which the regular tomato pastes and sauces won’t achieve. I use store bought for some recipes I still need to twerk them a bit to achieve something close. But not so much so. Thanks for visiting.?
Lola
Chichi!! These pictures are calling my name. They are all so attractive. Thanks for this time saving tip and the simplified cooking methods you share here.
Chichi Uguru
Thanks for your kind words Lola! You are most welcome