Nigerian Vegetable Stew Food

EFO RIRO: NIGERIAN SPINACH STEW (YORUBA VEGETABLE SOUP)

Steps:

• To prep, blend half of the red onion with the tomatoes, bell pepper, garlic, and hot pepper. Chop the other half of the red onion.
• In a deep sauce pan or stock pot, heat the oil and saute the onions over medium heat until its golden brown.
• Add the blended tomato mix, and allow to cook over medium heat for about 30 minutes. Stir occasionally to avoid the mix from burning.
• After 30 minutes, the sauce should be significantly reduced, at this point season it with powdered dry shrimp and salt to taste.
• If cooking with cooked red meat or chicken, add them to the sauce at this point. If using dried mushrooms, re-hydrate and them at this point as well.
• Add the fresh shrimp to the sauce, then add the spinach. At this stage, the spinach may look too much, but allow to sit in the pot for about 1 minute.
• Gently stir the stew and the spinach until the spinach is wilted till about half the its original volume.
• Adjust the seasoning with salt to taste if necessary. At this point I added the fried tilapia, stirred and served.
• This stew is best served warm and freshly cooked.

EGUSI STEW

Steps:

• In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes
• Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.
• Season to taste with salt. Swerve with fufu or pounded yam.

NIGERIAN BEEF STEW RECIPE BY TASTY

Steps:

• In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
• Heat vegetable oil in a large pot over medium-high heat.
• Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
• Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
• Add the blended tomato and pepper mixture and the bay leaf.
• Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
• Fish out the bay leaf.
• Remove stew from heat and let sit 10 minutes.
• Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
• Enjoy!

AFRICAN VEGETABLE STEW

Steps:

• Melt margarine over medium heat in a large saucepan; add onion, parsley, garlic, cinnamon, turmeric, pepper and ginger; stir occasionally until onion is tender - add some water if it begins to stick.
• Stir in water, carrot and lentils; boil, then reduce heat and cover to simmer 25 minutes.
• Stir in rice, and undrained tomatoes; boil, then reduce heat and cover to simmer for 20 minutes.
• Stir in peas, beans and salt and pepper to taste; boil, then reduce heat and cover to simmer 5 minutes or till tender.
• If desired, serve with a dollop of yogurt or sour cream - 1 serving = 275 cal, 3g fat, 56g carb, 10g fibre, 12 g pro.