-->

SHARE THIS POST

Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts

Thursday, July 20, 2017

Fresh Fish stew with vegetables (Caribbean Stewed fish altered for my Nigerian palate)

Fresh fish stew cooked with vegetables.

This fish stew is so delicious one cannot describe it. If you love like Caribbean stewed fish, then,you'll love this in a finger licking way. I left out a few ingredients that I think my local Nigerian palate will not enjoy. Boiled my fish the Nigerian way before adding unlike the Carribean method of just stir frying fish  along with vegetables. These pieces are large and may not cook through the way we like it here. My boiling before adding is just to ensure that my fish cook well well and I have fish stock to make sauce because definitely, my Nigerian palate will enjoy this with a hot plate of boiled rice. The stew is meant to be served as a meal sha but since I'm not really watching my weight at the moment, that alone without boiled rice won't fill me up. So I got a little bit creative and came up with this delicious pot of Nigerian fresh fish stew cooked with colourful assorted vegetables, with my Naija local flavour in there. This pot of fish stew serves 7.

INGREDIENTS:
2 Scallion ( Spring onion)
1 large Red bell pepper (Tatashey)
1 large Shallot (Onion)
1 large Green pepper
1 large Yellow pepper
1 large Orange pepper
3 Scotch bonnet (Ata rodo pepper)
4 medium sized Tomato fruit
1/2 teaspoon Thyme
1/2 teaspoon Black pepper
3 cups Vegetable oil. You can use less
2 medium sized Fresh fish (Croaker)
2 Seasoning cubes
Salt to taste
3 cups Water to boil the fish. You can add more if you like to make more stock

DIRECTION:

  1. First dice and chop washed vegetables, wash and boil fish with salt and onion and set aside.
  2. Stir fry some vegetables (Onion, tomatoes, all the peppers, thyme, black pepper, in oil with seasoning and salt for about 3 minutes in medium heat so they don't burn. Check for taste. Should taste really good at this time already, with delicious aroma filling the whole kitchen.
  3. Next, gently add your already boiled fish and stock, with a wooden spoon, shift vegetables and place fish without stirring or just empty sauteed vegetables into the pot of cooked fish for easy transfer. Cover and leave to simmer for about a minute or less. Check again for taste.
  4. Add the spring onion and immediately turn off the heat, if you can do without crushing the fish, then gently stir and mix. Leave to stand for about 3 minutes, let the different tastes and flavours seep into the fish before serving as a meal or with boiled rice, spaghetti or macaroni.
Scroll down to See my step by step cooking pictures below...

Wednesday, February 01, 2017

How to cook Chicken and vegetable gravy

A serving of chicken and vegetable gravy, great with boiled rice.

Cooking chicken and vegetable gravy also known as Nigerian chicken curry is not too different from other gravy recipes on the blog. With ingredients ready, this cooks in less than 10 minutes.

INGREDIENTS:
1 chicken breast shredded, you can use any part of choice
2 teaspoon curry powder
1/2 cup vegetable oil
2 large carrots
3 cabbage leaves
1/4 cup baking flour
1/2 cup water
2 green peppers
1 large onion
Salt to taste
Seasoning cubes to taste



How to cook Nigerian chicken curry

COOKING DIRECTION:

  1. With a kitchen knife or food processor, shred/dice all vegetables.
  2. Briefly boil the shredded chicken with salt and onion for about 2 minutes, drain and keep aside.
  3. Stir-fry vegetables in a frying pan until onion turns translucent, this should take less than a minute.
  4. Add salt and seasoning to taste
  5. Add the chicken stock, curry, mix flour with a little water to form a paste and add gradually while stirring so you don;t make it thicker than you want. Stir to tgicken and cover for about half a minute. 
  6. Add the already cooked chicken, cover and let it simmer for another half minute, check for taste and thickness, turn off the heat and serve with boiled rice.
See cooking pictures below...

Tuesday, August 23, 2016

OFADA STEW SO TEMPTING

 Ofada stew recipes. 
Can ofada stew also known as ayamashe stew be cooked without locust beans?  Every ofada sauce that I have seen contains lots of dawadawa. I love locust beans o but has anyone tried cooking this stew without?

Monday, August 26, 2013

Recipe For Nigerian Garden Egg Stew By Shayor

Raw Garden egg.
  I cooked garden egg sauce and thought to share with the Wives connection family. Garden egg stew is the cheapest and yet most nutritious plus delicious stew to cook in this economy. With just a few coins in your purse, the pot of stew is ready and served.
Sometimes I remove the skin after boiling, at other times I pound with the skin on. 

Ingredients:
1 small basket Garden Eggs
a handful Red Peppers
1 large Titus Fish
4 cups Palm Oil or more
1 medium sized Onion
Salt to taste
2 Seasoning cubes
1 cup ground crayfish

Steps
Wash and Boil garden eggs (I prefer to boil mine with the yam or unripe plantain)
When garden eggs are soft (the skin would start to peel off), remove and place in a bowl of cold water then start

Thursday, June 21, 2012

My personal secret to the best Nigerian tomato stew


My Nigerian tomato stew.

Cooking very good tasting Nigerian stew is easy. My secret will help you cook the best tomatoes stews without scratching your head.
 Frying tomatoes for preservation

There are 2 methods I use to get great Nigerian tomato stew. 

1. I boil the tomatoes before blending with tatashe and onion.
            2. I blend tomatoes and tatashey together before boiling. However, I do not boil for long and empty my gas cylinder because excess water is drained out with a sieve.
I cannot remember ever cooking Nigerian tomato stew that doesn't taste wonderful. Everytime I cook tomato stew, it turns out great because I don't just do the normal blend and cook the tomatoes. I have my secret handed down by an Aunt. It never fails. In fact there are two methods of making my Nigerian stew and they both never disappoint.


How to cook tasty Nigerian tomato stew: Method 1