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.
Ingredients
- 15 Large Red bell peppers
- 8 Medium Plum tomatoes
- 4 Medium Onions
- 5 habenero peppers
Instructions
- 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.
Notes
Tips;
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 oxtail stew blend with more water because it will be a thick paste if you don't. Alternatively water down with meat stock while cooking.