Joy Onuorah

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 Seasoning Cubes

Salt to taste

Steps

Using a food processor, chop up your bell peppers and 1.5 Onions coarsely, set them aside.

Pour the palm oil into a pan, set on medium heat. When the oil heats up, add the 1/2 chopped onion, saute for 3 minutes.

After 3 minutes, add half of the crayfish powder, saute for just 30 seconds.

Try not to leave the crayfish for too long to avoid it burning or it’ll give your stew a bitter taste.

Then add the pepper. Also add the seasoning cubes and salt to taste, leave to fry on medium heat for 20 minutes, remember to stir now and then to avoid burning.

Then add the Stockfish and Catfish fillet.

Also, add half a cup of the fish broth.

Now, turn the heat low, then leave to fry for 40 minutes. the longer it fries, the drier it becomes and the tastier it gets.

After 40 minutes, add the fried meats and boiled eggs, continue to fry for a further 10 minutes.

Your palm oil stew is ready to be served with rice, yam, plantain, beans or anything at all.