Roasting Peppers for Nigerian stews
Have you tried roasted your peppers, tomatoes and onions for your Nigerian stews? If you haven't please do. You will never go back. I wonder why it took me so long to give it a try.
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Red bell peppers
Preheat oven to 450°F/ 232°C or gas mark 8
Wash and cut up Red Bell peppers, tomatoes and onions into smaller bits. Leave the habenero peppers whole.
Line them in a 2 baking sheets
Bake in the oven for 40 mins to hour. ( takes this long because this is a large batch)
Half way through baking time, rotate, then switch the tray on top to bottom and vice versa
When bake time is complete, Turn off heat and leave to cool in the oven.
After cooling for about 10 mins Your roasted peppers are ready to be blended.
Blend till smooth. Use immediately or freeze for later. You can now freeze for later.
If you are using immediately for stews like I did in my oxtail stew find recipe blend with more water because it will be a thick paste if you don't.
If you are blending for storage Blend till smooth with little water then freeze.
See this very comprehensive post on stew bases
If you are using immediately for stews like I did in my
blend with more water because it will be a thick paste if you don't. Alternatively water down with
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