Hi everyone. Hope you are all doing good? I saw a couple of recipes over the weekend, all pointing towards local stew. Many variations, but all using Iru and crayfish. So I decided to try mine with a tweak here and there. Hence why I called it triple cooked.
This stew is all kinds of amazing. You can eat with rice, Asaro, etc. You should give this a go. Your tastebuds will thank you for it.
Let’s get started shall we
- Assorted meats
- 6-8 Habanero pepper (atarodo)
- 4 large Tatashe
- 2 large Onions (1 for blending, 1 for frying)
- 3 tablespoons of Iru
- Dried fish (optional)
- Baking tray
Prep time: 17 minutes
Cooking time: 1 hour: 30 minutes
Total tomr: 1 hour: 47 minutes
Method: wash the assorted meats
Season with salt and sliced onions. Please do not add curry or thyme.
Next add the peppers to the blender with 2 tablespoons of Iru, beef stock and blend. (Because it’s fried stew, this will help eliminate unnecessary water in the frying process)
Next cook the blended pepper for 10 minutes to help reduce liquid from the pepper.
(Second cooking process)
Next heat up the oil.
Next add the onions and Iru. Fry for 3 minutes until fragrant.
Now, add the beefs, crayfish and dry fish. Cook/fry for 10 minutes.
Then it’s ready to be served with hot rice. Yum 🙂
I’ll see you all in my next post.
Love Duchess O