PREPARATION OF LOCALLY MADE STEW

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RECIPE

1. Onions.
2. Tomatoes, pepper, chili pepper.
3. Ginger and garlic.
4. Crayfish (optional).
5.'Pomo' and beef.
6. Salt and Maggi.
7. Palm oil.
8. Locust bean( optional)
9. Round fish

METHOD OF PREPARATION
1. Blend your tomatoes, pepper and chili pepper. Boil it until the water dries up.
2. Blend some onions with garlic, ginger and crayfish (optional).
3. You'd need sliced onions too.
4. Wash your 'Pomo', beef and round fish. Slice some of the 'pomo'  and beef into bits and leave some in whole form. Boil your beef for a short while.
5. Pour in your palm oil in your already dry pot and allow to simmer. Fry your sliced onions with an addition of a little salt and stir. This adds some flavor to the onions and delays the browning a little bit.
6. Add your already blended tomatoes and leave for about five minutes, and stir subsequently.
7. Include your already boiled meat and pomo. It's important to add it earlier (at this step) because then, it allows the flavor of the stew to penetrate them thereby giving your meat a nice taste.
8. Pour in your already blended onions, garlic, crayfish and ginger and stir. Allow for a while to allow the flavours mix well.
9. Add in your Maggi seasoning and salt, tasting it frequently till it reached the desired taste.
10. Add in your round fish and leave for about 3-4 minutes,  and stir subsequently.
11. It is ready now! Combine with your white rice and savor till you drop!

Additional Information

  1. It is important to always include veggies in your meals as it aids fast digestion amongst other benefits! In cases like this, some cucumbers or sliced tomatoes would do. 
  2. After parboiling your rice, make sure that as you put it back on fire to get ready, you add a little extra water so that when it gets ready you could drain out the water. This reduces excess starch in the rice and makes it more fit for consuming as parboiling never really is enough to get rid of the starchy contents in the rice.








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