HOW DO I MAKE MY NIGERIAN STEW RED?

Good afternoon WC. I have come again ooo.
I need help in the area of cooking my stew.I noticed that anytime I make stew (as in stew for rice,ewedu,okro and the likes),it's not always red,I have tried all means but it will still be as if have bought the stew for some days,hence the dull/ almost brownish colour.


Pls,WC family,teach me how to mix my pepper,tomato,tatashe and
onions to make my stew red,colourful and tasteful.Thanks for your help and cyber hug 2u all
Am personally wishing you,your family and WC a merry xmas and happy new year in advance.

Comments

  1. Mrs T18:23

    Add more tatashe tom your stew. Tatashe isnthe secret. You can add canned tomatoes but some do not taste good at all.

    QUICK QUESTION: Which tin tomatoes doesn't slap oooo? I tried Gino, Derica, Tasty tom etc etc they all slap. Please ladies, which canned tomatoes tastes better?

    ReplyDelete
    Replies
    1. Anonymous21:42

      St rita is d best!!!

      Delete
  2. Tatase and Gino packet tomatoes will do the magic for u.it does for me and my mum.

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  3. Anonymous18:46

    Always buy red tomatoes & wen u go to blend it check to C dat its clean.

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  4. Immaculate18:57

    Buy fresh tomatoes red, Gino tin tomatoes, mix together and grind them so that the two will blend well. Put a frying pan and use a non cholesterol oil,then put your onion and the grinded tomatoes and cover the pot , please don't stir to avoid burning, when it is done, add your spices one after another to taste. And believe me, you will enjoy your stew and it will look fresh.

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  5. Immaculate19:03

    @ Mrs T, use Gino tin tomatoes, the reason why it slap is because you don't allow it to dry well.

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  6. blended tatashe or long bell peppers or small tinned tomatoes helps to make your stew red

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  7. Anonymous19:15

    Thanks all.But I was told by a nurse and doctor that eating too much tomatoes in the tin(tin tomatoes) is cancerous.I will stick to red tomatoes and plenty tatashe.Even tintomatoes in stew doesn't make it tasteful.Thanks all
    POSTER

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  8. Anonymous19:59

    Lol,@poster help ursef

    ReplyDelete
    Replies
    1. Anonymous20:19

      Lol! No wahala! Will stick to red tomatoes,plenty tatashe and long bell peppers!Thanks all,I appreciate!
      POSTER

      Delete
    2. Mind the spices u use in cooking ur meat stock. Too much spices and some spices do darken the stock u may add to ur fried tomatoes.

      Also important is the need to use good Oil, preferably Turkey Oil or Sunflower. If ur tomatoes is fresh and ripe and Tatashe(make sure u remove the seeds too, it can darken ur stew) or shombo and fresh red pepper, I don't see why ur stew should turn dark.

      Delete
  9. Anonymous21:20

    Buy good red tomatoes and pepper but don't ever grind ur tomatoes and pepper in the market and also don't buy rooten tomatoes. If u must use tin tomatoes fry the tin tomatoes properly without burning before adding ur fresh tomatoes and pepper. Cheers ve a happy home.

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  10. Anonymous21:53

    I stopped using tin tomatoes this year i only buy fresh tomatoes from the market along with rodo, ginger and garlic and my stew tastes amazing. Stick to fresh tomatoes the stew will still be red. Oh n i switch to using red oniouns

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  11. Anonymous22:35

    All ds ones na long thing! Poster jus try onga stew. Thank me later. @Mrs. O

    ReplyDelete
    Replies
    1. Lol, onga is shortcut to redness..

      Delete
    2. Anonymous19:42

      hahahahaha

      Delete
  12. •Omalicha•23:22

    I hope you do not add crayfish? That kinda darkens stews. But the redness of your stew depends most times on the redness of your tomatoes/pepper.get very ripe ones.I do not use tomatoe puree for my stews,so I dnt hv advice on that.also do u use royco?smtimes,it darkens stews.try using maggi chicken cubes it has a very mature taste.

    ReplyDelete
  13. Make sure to buy very ripe tomatoes. I use fresh tatashi, or there's this one called shomgbo, i dont know any other mame for it. avoid the dry one cos atimes they are not red enough and taste bitter.

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  14. Anonymous06:21

    Add tatase and bawa(those long peppers) to ur tomatoes and rodo! Well my grandma loves to add tinned tomatoes to stew! I dnt and e still dey red!
    Mix tinned tomatoe either with cold or hot water in a bowl b4 adding to ur cooking! It won't slap.

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  15. Anonymous09:24

    pls wat is the meaning of slap in tin Tomatoes? I've never heard that before

    ReplyDelete
    Replies
    1. Its when the stew gives a sharp tingly taste happens when the stew never done...u get?

      Delete
    2. Sour, you know like lemon slaps? :D

      Delete
  16. Anonymous10:12

    Was about to ask d same questn.Wetyn slap mean

    ReplyDelete
    Replies
    1. Anonymous18:49

      Na wa ooo. Which one be all dis forming sef. Abi u no bi naija. Slap na slap lol. Meaning sour...just in case you are not a nigerian

      Delete
  17. Anonymous11:38

    Wettin una dey form,slap na slap,smtin dey slap means it have.a soar taste,na waa

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  18. Cook your stew on low heat, that way the tomato cooks better and gets red, if u yuse tinned tomatoes and your stew 'slaps" it means you didn't let it cook. When you add your tinned tomatoes and fresh tomatoes, bring to boil then reduce heat and let it simmer.

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  19. @Poster,Personally I don't think you should add tin tomatoes to all the stew you make. The important thing here is knowing the quantity of tomatoes, rodo and tatashe to buy when you go to the market.

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  20. Anonymous19:41

    Poster. Buy more of ata rodo. Fresh ripe tomatoes. Tatashe. U will be glad.

    ReplyDelete
    Replies
    1. @ Anon 7.41pm More ata rodo ke? Na 2 dey chop peppery stew remain oooooo.

      Delete
  21. Anonymous22:49

    Sister, its simple.
    Buy tomato, pepper, tatashe, shobun(slimmer long tatashe) and onions..blend 2geda.
    Then boil dem 1st to remove excess water and add ur tin tomato(if u need 2 use it) while its boiling.
    You mentioned brownish...that's becos after u have boiled it, u start over frying it.....or when u boil it, u allow it burn and u pack everything in2 d stew pot.
    Try and avoid dat pls.....don't add burnt tomato....plus, use all fresh tomato when cooking.

    I hope my epistle is readable.

    One love.
    Bebebeebee1960

    ReplyDelete
  22. Anonymous07:26

    You either add tatashe and shobun to the tomatoes when blending or use Onga Stew

    ReplyDelete
  23. Anonymous09:37

    Just stick 2 tomatoes,tatashe,onions and pepper. Tin tomatoes spoils d taste most times bt if u must use try rosa satchet tomato, its colour is lik grinded fresh tomatoes. Always fry ur tomatoes mixture on low heat so as 2 cook well n nt 2 burn.

    ReplyDelete
  24. Anonymous09:41

    Pls aunty eya just stumble unto ur site.I must say its very nice wot u r doing.I v a lot of recipes bt d tin is I v problem wt my mail.can I post via face book.luchi igboeri is d I'd(incase u wanna reply) thanks

    ReplyDelete
    Replies
    1. Hi Luchi, pls see if you can create another email account and then send them to my email: cuulme@gmail.com

      Delete
  25. Anonymous09:41

    Just stick 2 tomatoes,tatashe,onions and pepper. Tin tomatoes spoils d taste most times bt if u must use try rosa satchet tomato, its colour is lik grinded fresh tomatoes. Always fry ur tomatoes mixture on low heat so as 2 cook well n nt 2 burn.

    ReplyDelete
  26. Red stew? Alaways blend enough Tatashe with your tomatoes.

    ReplyDelete

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