NIGERIAN STEW BASE

Nigerian Stew Base

The base used in most Nigerian recipes.

Yield: 3 cups, reduced

PREP IT!             

• 2½ each (2 cups pureed) Red Bell Pepper, red, quartered (Tatashe)

• 1 each (½ cup pureed) Roma tomatoes, quartered

• 1 each    (2 cups pureed) Onion, red, large, quartered

• 1 each    (2 cups pureed) Onion, yellow, large, quartered

• 2 cloves Garlic, fresh

• ½ inch piece Ginger root, fresh

• 2 each Habanero Pepper, whole (Ata Rodo)

MAKE IT!

1. Puree all ingredients together. Should yield 6½ cups of puree.

2. In a large dutch oven or heavy bottom pot, heat puree over medium-low heat until reduced by half. Reduced base should yield 3 cups.

3. Use within 2 days or freeze.

Tip: How to make Stew Base

Nigerian Stew Base