There was this string were individuals were bemoaning the significant expense of sachet tomatoes. In the event that you are one of them, this formula if for you.
Stew is one thing that appears to be easy to cook, however some way or another you understand you are not taking care of business. It took me some time to sort it out and there has been no returning, haha.
Anyway, have as a main priority that the contrast between two nourishments is tolerance. Thus, take as much time as necessary to peruse and actualize these means. Try not to RUSH THE PROCESS...
Cautioning: If you are attempting to stay in shape or you are hostile to cholesterol, this string isn't for you abeg.
Things you will require;
— Steamed new tomatoes blend. Tomatoes, tatashe (shombo) and habanero pepper. Do this in whatever proportion you need. I suggest 6:4:2 in a specific order. On the off chance that the pepper/tatashe is more, the stew would be more slender, yet spicier/brilliant. In this way, nothing ruin by any means.
— Knorr solid shapes (chicken)
— GARLIC (new or dry)
— GINGER (new or dry)
— CURRY
— THYME
— SALT
— Vegetable/Olive oil
— Onions
NOTE;
1-If you can dodge those top off oil, by everything implies do. They have a method of changing your stew's taste.
2-If you are confounded on flavoring brands to utilize, check HERE.
3-PLEASE, dodge those superfluous flavors in whatever you do. Blend your (common) flavors right and you will get the taste you need. Trust me, there is in no way like jollof preparing or stew preparing, it doesn't exist.
4-I DIDN'T USE "TIN TOMATO" BECAUSE I WANT US TO KNOW WE CAN MAKE PREMIUM STEW WITHOUT IT.
Pic 1: My mix; fresh tomatoes, tatashe, shombo, habanero pepper, onions, ginger and garlic. If you see that garlic in the market- please buy it.
Pic 2: Wash them and take out the seeds from your tatashe and shombo. I avoid doing this, someone helped with it. Lol
Pic 3: A tall glass of tomato mix.
Pic 4: Closer view. I don’t blend into a smooth paste. I don’t like my stew smooth.
Step 2: Season your meat. Don’t miss this step. Season your meat with chopped onions, knorr cubes, thyme, bay leaf, nutmeg, curry, garlic, ginger and salt. I always add SALT after the meat has softened because it closes the pores and hardens meat.
YOUR STOCK (the water from your cooked meat) is one of the most important things in your stew. So, season well. When the meat is done, do whatever you want with it.
Pic 1: Goat meat, chicken and a little kpomo.
Pic 2: As far as I am concerned, ducros is still the best affordable curry powder in the Nigerian market.
Pic 3: Steamed tomatoes mix. Didn’t intend for it to dry this much.
Pic 4: Seasoned meat.
Step 3: Set a pot on fire and put your vegetable oil. This should be dependent on the quantity of tomatoes and meat. However, the oil should “cover” the paste. Don’t bother about excess oil. If you put excess oil, you can always drain after frying your tomatoes and keep in the refrigerator.
STEP 4: When your oil has bleached, put in your tomato mix and onions.
Step 5: Put in your spices- your thyme, curry, garlic and ginger. Fry them together with your tomatoes. Turn down your heat and allow it to fry. This is one place you will appreciate a NON-STICK POT. Please, DO NOT COVER IT totally. You can cover slightly to avoid splattering.
Step 6: KEEP FRYING TILL YOUR TOMATOES GOES FROM BEING A PASTE, TO BEING SEGMENTED. The oil would also float on top. You need to fry out the tartness.
Pic 1: Bleached oil. You can see my stock behind. Pretty rich. 
Pic 2: Tomato paste at initial stage
Pic 3: I wasn’t exaggerating when I said LOW HEAT.
Pic 4: At this point you might think you are there, but don’t stop. If you stir it, you will see it is still like a paste.
STEP 7: In addition to having pores, the color is darker. The tomatoes have also shrinked in size. There would be a rich smell, you can’t miss it. Once you achieve this, pour in your stock. Don’t pour all at the same time, should it be much. Stir the stew and if it is still thick, you can pour in the remaining stock. At first it will look like you have messed up your good work, have no fear, allow it to boil.
Step 8: Allow to boil on medium-low heat. While this is happening, check for seasoning. Add salt and knorr cubes if necessary. Put in your meat, allow to simmer more...your stew is ready. Serve with boiled white rice, spag, yam...etc
Pic 1: After a few more minutes. If you haven’t fried till you get this, I believe you know what you have been doing wrong.
Pic 2: After pouring in my stock.
Pic 3: My fried meat. I put it in after the stock.
Pic 4: Stew is ready
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