Nigerian stew, made with fish and yams, are generally spicy and eaten with rice, yams, cassava, and corn. Peppers and chilies are used regularly in dishes and as a relish
Nigerian Stew is the basis for most Nigerian soups/stews. it's made from a blended mixture of peppers, tomatoes and onions and it’s then boiled with oils and is commonly strong tasting attributable to the peppers. Once it’s been boiled, you'll add any cooked meat of your choice to the stew; chicken, turkey, goat meat, meat/beef, tripe/shaki are some examples of what are often added to the stew.
Nigerian Stew, whereas a liquid, shouldn't have too watery a consistency. Its consistency should have a contented medium between watery and thick, but bordering a lot of on the watery side.Across the board, the consistency for various Nigerian Stews vary; for instance, Fish Soup generally has a a lot of watery consistency than say Meat/Chicken/Turkey Stew. For that reason, whereas you'll decision Fish Soup, Fish Stew, it's a lot of often called Soup than Stew as soups are usually known to own a a lot of watery consistency. Hence, an equivalent analogy for Nigerian Peppersoup.
Nigerian Stew is typically called Red Stew
RECIPE
Ingredients:
2 pounds fish fillets, thinly sliced (although it won't be authentic Nigerian, chicken could also be substituted for fish)
Salt, to taste
Pinch of thyme
¼ cup red bell pepper, minced
¾ cup tomato paste (6-ounce can)
1 medium onion, chopped
4 cups water
¼ cup peanut or vegetable oil
1 chicken bouillon cube
How to make:
Season fish fillets with salt and thyme. Set aside.
Place the pepper, tomato paste, onion, and water during a large pot.
Cook for 10 minutes over medium heat.
Add the oil and bouillon cube. Simmer over low heat for 15 minutes.
Add the seasoned fish fillets and simmer for 10 minutes. (If using chicken, simmer for twenty minutes.) Serve with rice.