4 Big Red Bell Peppers (Tatashe)
2 Big Green Bell Peppers (Green Tatashe)
1/2 Can Plum Tomatoes plum or 3 medium size tomatoes
2-3 Scotch Bonnet (Atarodo)
2 Big Onions, 1 whole, 1 chopped
Assorted meats (Roast turkey, Shaki, Ponmo, Beef, Lamb are ideal)
3 Knorr chicken cubes
Salt to taste
Start by washing and seasoning the meat, boil it for a little time over medium heat. Keep in mind to add the tender meats after the rougher meats have been boiling for a time. Take them out and set them aside after that has thoroughly boiled. Keep the stock since we'll need it in the future.
Blend the peppers along with an onion and the 2 scotch bonnet to a smooth paste and set aside.
Pour an equal amount of palm oil and vegetable oil into a pan.
I can’t give a precise amount of both cooking oil as this would depend on the amount of assorted meats you’ll be using.
Now add the boiled meats and fry till brown on all sides….
When that’s done, take the meats out and set aside. Leave the oil used for frying in the pan, you need about a cup full, decant the rest if you’ve ended up with more than that.
Now, pour in the chopped onions, fry till fragrant and translucent.
Next, add the in the blended pepper mix, 3 knorr cubes….Fry until the pepper mix loses its sourness and the oil starts to flow to the top a little.
Now, add the meat stock, you’ll need to add 2 cups to avoid using water. Water will water down the taste of the stew but if you haven’t got stock, you can use water but just a cup. Let this boil for 5 minutes.
Now add the meats. Stir and let it cook for a further 10-15 minutes.
You’ll know it’s reached its final doneness when the oil settles on the top.
I’m sure you would love to try this recipe out and if you do, please remember to drop me a feedback.
Adeleke Ajibola 1 w