Fried Palm Oil Stew – My Momma’s Way By Sisi Jemimah

RatingDifficultyIntermediate

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Nigerian stews are incredibly versatile, I mean I can make at least 5 different tasting stews using the same ingredients. The difference in outcomes boils down to methods; length of time the stew is left to cook and the points during the cooking when ingredients are added. So as much as my ingredient seen the same, trust me, each stew has got its own distinct taste.

6 Red Bell Peppers (Tatashe)

Assorted meats ( Boiled and Fried)

46 Boiled Eggs (Optional)

1.50 cups Palm oil

2 Big onions

24 Scotch bonnet (Ata rodo)

Stock fish

Dried Catfish fillets or Shawa fillets

1 cup Dried Prawns

4 tbsp Crayfish Powder

4 Knorr Chicken Cubes

Salt to taste