My Nigerian Tomato-free Stew
When life gives you lemons make lemonade, like wise when Tomatoes turn to gold face red bell peppers. Enjoy
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings
Ingredients
- 6 Large Red bell peppers ( washed, deseeded, and cut up to be roasted)
- 1 Medium Green bell pepper Chopped
- 3 Medium Red onions (2 to be roasted and 1 to be chopped.)
- 4 Cups Meat stock
- 3 lbs Meat of choice Precooked and fried
- 1-1/2, Cup Cooking oil
- 2 habanero Peppers ( to be blended)
- ½ Tbsp Curry powder
- ½ Tbsp Thyme
- 3 cloves garlic
- 1 thumb ginger
Instructions
- Preheat oven to 400ºF
- Roast red bell peppers, onions, garlic and ginger for 30 mins. Allow to cool then blend with fresh habanero peppers.
- Heat up Oil and sauté the chopped onions till tender. Pour in the roasted peppermix puree and fry for about 2 mins, then pour in the meat stock. Add the curry and thyme. Taste for seasoning and adjust accordingly.
- Allow to cook for further 10 mins or until it reaches your desired thickness.
- Pour in the precooked meats and chopped green bell pepper and stir. Lower heat and allow to simmer for 2 mins. Turn off heat.
- Leave pot slightly open to let steam off. Serve with Rice, boiled yam or plantain.