Fried Palm Oil Stew – My Momma’s Way
Palm Oil Stew?? I’m sure a lot of people are wondering if there’s anything different about this stew as I’ve got at least 6 different palm oil stew recipes on the blog already. Well, this is my mum’s recipe. My mum rarely eats meat so she tends to cook with dried fish and stock fish most times and yeah, she also prefers to cook with palm oil rather than vegetable oil.
Quite frankly, Nigerian stews are incredibly versatile, I mean I can make at least 5 different tasting stews using the same ingredients. The difference in outcomes boils down to methods; length of time the stew is left to cook and the points during the cooking when ingredients are added. So as much as my ingredient seen the same, trust me, each stew has got its own distinct taste.
Ingredients:
6 Red Bell Peppers (Tatashe)
Assorted meats ( Boiled and Fried)
4-6 Boiled Eggs (Optional)
1.5 cups Palm oil
2 Big onions
2-4 Scotch bonnet (Ata rodo)
Stock fish
Dried Catfish fillets or Shawa fillets
1 Cup Dried Prawns
4 Tablespoons Crayfish Powder
4 Knorr Chicken Cubes
Salt to taste
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