We all make stew in our homes. We use different cuts of meat and chicken or even fish. You can make quick stew, or slowly depending on what you are putting in it. Once in a while, I take my stew to another level. This usually happens after a big shop, and I want to flex my muscles a little bit, as I have enough meat to last a nuclear apocalypse. Someone should please beg Kim Jong Un for me o, because I’m slowly running out of meat. Lol. So, I call this my Don Jazzy of stew because it is fit for even the Don himself.
So, what’s in it – roughly 2 to 2.5kg of all kinds of meat
Beef – various cuts
Stockfish – big cuts
Yes, you just read all that. A friend calls it, everything but the kitchen spoon, death by meat. Lol
I also blend my pepper mixture, extra special. Unlike my Buka Stew (recipe HERE) Tomato is not the side kick here. It is a major player, as it introduces sweetness. I also amp up my pepper mixture with lots of onions too. Try it one day, add more onions than usual to your pepper mixture and get back to me. If you usually use one, try 2 and a half. I also add garlic (just a little), and ginger. It is a winning combination.
My mum says the secret of good stew is the pepper mixture. What does she mean? There is a certain aroma that pepper gives off when it is boiling. You can detect it anywhere. A lot of us, just blend our pepper mixture by default. Rote routine. With this stew, while the pepper is boiling, it already smells like cooked stew, due to what’s in it. When your boiled pepper already smells delicious, you are halfway there. Use this pepper for Jollof rice and you have a winner.
So, for pepper you need
8 big Tomatoes
3 Tatashe (red bell pepper)
2 1/2 Onions
5 Ata Rodo (scotch bonnet/habanero pepper)
1 big clove of Garlic
Ginger break apart a medium sized stump
2 – 4 Knorr chicken cubes (preferred)
1 tablespoon Curry Powder
1 teaspoon Thyme
1 Red Onion
2 cooking spoons Olive Oil
1 tablespoon of All purpose seasoning
So here we go
1. Rinse your meats and stockfish and boil with chopped onions, seasoning cube and sea salt. Dooney’s Kitchen Tip: Boil the offals separately. Lamb and chicken cook much faster than Beef and Goat meat, so fish them out from the pot early. For the smoked turkey, simply sprinkle all-purpose seasoning on the top, place on a tray and grill in the oven. Amaaaaazing results.
2. Blend the pepper, this time heavy on the tomatoes and onions. Add the tatashe and rodo, a clove of garlic and ginger. Let this boil and reduce to about a quarter of its volume.
3. While the meats and pepper are boiling, chop the red onions. Depending on the volume of pepper you have, you may need to chop 1 and a 1/2. You need lots of onions to flavour the oil
4. Fry or Grill all the meats and chicken including the Offals and set aside
Dooney’s Kitchen Tip: Due to the sheer volume of meat you will be using, you will need a large pot
5. Heat up 3 cooking spoons of Olive oil, and add the chopped red onion. Sprinkle 1 tablespoon of curry powder and 3/4 of a tablespoon of thyme. Let this fry with the onions till the onions are golden brown
6. Add the pepper and let it fry for 15 – 20minutes. Dooney’s Kitchen Tip: You want the pepper to fry very well with the curry and thyme flavoured oil. Stir regularly, so it doesn’t burn
7. Add 2 cups of stock. You may need more depending on the volume of pepper. Dooney’s Kitchen Tip: Remember, don’t drown the pepper in stock, this isn’t buka stew. Let the pepper boil with the stock for another 10minutes. At this point, taste and re-season if necessary.
8. Add the grilled/fried meat. You may find that you have so much meat, it crowds the pot, don’t worry. Stir and cover the pot and let this cook on high heat for 10 minutes. Then stir again, add a little more stock and let it cook for another 5 minutes, this time on low heat.
Some may say OMG!!!! Dunni, that’s just too much meat. One or two types is enough. I’ll say to you, BORING!!!!. You know how stew sometimes becomes one dimensional? With this method, you will not get that because there are so many flavours coming together from all the kinds of meats, its one huge smorgasbord of flavours. A party in your mouth. The meats, the chicken, the cow leg. Another thing is, you probably will not make this kind of stew often, so treat yourself and your family. If you make this kind of stew in your home, please send me your address. This carnivore will be paying you a visit reeeeeeegularly.
Save some stock please and use it later for beans, jollof rice, or any dish that calls for stock. You have a rich delicious goodness in a bowl.
…….so, there you have it. You know that Aunty or Mum-in-law that has been on your case since about your cooking? Ehn, your stew is just one kind, they don’t really like it or it tastes the same. Ok then, show her this time. Shut her up, once and for all. Lol……