Cookbook:Palm Oil Stew with Meat and Fish
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Palm Oil Stew with Meat and Fish | |
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Category | Stew recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Palm oil stew is a very popular dish among the Yoruba people of Nigeria. It can be enjoyed with white rice or yam.
Ingredients[edit | edit source]
- Assorted meat, in pieces
- Salt
- Korr maggi (bouillon cubes)
- Fresh scotch bonnet or habanero chile pepper (ata rodo)
- Red bell pepper (tatashe)
- Fresh cayenne pepper (shombo)
- Palm oil
- Onions, sliced
- Iru
- Ground crayfish (optional)
- Smoked panla fish (eja kika), washed and broken into pieces if desired
- Hard-boiled egg (optional)
Procedure[edit | edit source]
- In a clean pot, cook your assorted meat in a small amount of water, adding salt and bouillon to taste. Leave to cook until tender.
- Blend the peppers and onions to a coarse paste.
- Heat the palm oil in a saucepan over medium heat. Add sliced onions, and allow to fry for a few minutes.
- Add the pepper paste and iru, and cook for 10 minutes.
- Add a small amount of ground crayfish, then stir in the cooked meat and stock. Add more water if desired.
- Add panla fish to the stew. Cook for a few minutes, then add the boiled egg if using.
- Allow the stew to cook for a few minutes, then remove from the heat.
- Serve the stew with white rice.