Triple cooked Obe Iru

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

INGREDIENTS: 

  • Assorted meats
  • 6-8 Habanero pepper (atarodo) 
  • 4 large Tatashe
  • 2 large Onions (1 for blending, 1 for frying)
  • 3 tablespoons of Iru
  • Salt
  • Crayfish
  • Dried fish (optional) 

UTENSILS

  • Pots
  • Blender
  • 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.

Cook until soft.  
 
Next cut the peppers and onions into halves and roast them in the oven for 18 minutes. 
  (First cooking process) 
After its roasted well, remove from the oven. 

  
Drain the stock from the beef and set aside 

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.

  

Next add the blender pepper, reduce the heat and fry for 20 minutes (Third cooking process) 
After 20 minutes, This is what you should get   

Now, add the beefs, crayfish and dry fish. Cook/fry for 10 minutes.

  
After 10 minutes this is what it should look like 

  
Reduce the heat further and keep slow frying until it turns dark.

  
Once it’s looks like the picture above. Take it off from the heat. Allow it to settle. 

Then it’s ready to be served with hot rice. Yum πŸ™‚

   
   

Enjoy! 

I’ll see you all in my next post. 

Love Duchess O

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