Cookbook:Palm Oil Stew with Meat and Fish

Palm Oil Stew with Meat and Fish
Category	Stew recipes
Difficulty

Cookbook | Ingredients | Recipes

Palm oil stew is a very popular dish among the Yoruba people of Nigeria. It can be enjoyed with white rice or yam.

Ingredients

• Assorted meat, in pieces
• Salt
• Korr maggi (bouillon cubes)
• Fresh scotch bonnet or habanero chile pepper (ata rodo)
• Red bell pepper (tatashe)
• Fresh cayenne pepper (shombo)
• Palm oil
• Onions, sliced
• Iru
• Ground crayfish (optional)
• Smoked panla fish (eja kika), washed and broken into pieces if desired
• Hard-boiled egg (optional)

Procedure

1. In a clean pot, cook your assorted meat in a small amount of water, adding salt and bouillon to taste. Leave to cook until tender.
2. Blend the peppers and onions to a coarse paste.
3. Heat the palm oil in a saucepan over medium heat. Add sliced onions, and allow to fry for a few minutes.
4. Add the pepper paste and iru, and cook for 10 minutes.
5. Add a small amount of ground crayfish, then stir in the cooked meat and stock. Add more water if desired.
6. Add panla fish to the stew. Cook for a few minutes, then add the boiled egg if using.
7. Allow the stew to cook for a few minutes, then remove from the heat.
8. Serve the stew with white rice.