Native palm oil stew

Name: Native palm oil stew
Total time: 2700 s
Yield: 3 servings
Cuisine: Nigerian
Ingredients: 1 cup palm oil; 2 large pomo (diced and parboiled); Salt; 30 large Deseeded shombo (roughly blended); Seasoning; 1 medium sized Onions; 2 handful iru; 1 large tomato (roughly blended); Handful crayfish (pounded); 7 dried prawn (pounded)

Cookingwithseki @cookingwithseki

Abuja

I learnt this recipe from my grand ma and the secret you need to know about it is the blanching of the palm oil

Cookingwithseki @cookingwithseki

Abuja

I learnt this recipe from my grand ma and the secret you need to know about it is the blanching of the palm oil

Saved

Ingredients

45minutes

3 servings

1 cuppalm oil
2large pomo (diced and parboiled)
Salt
30large Deseeded shombo (roughly blended)
Seasoning
1medium sized Onions
2 handfuliru
1large tomato (roughly blended)
Handfulcrayfish (pounded)
7dried prawn (pounded)

Saved

Steps

45minutes

1

Place a pan on heat and pour in the palm oil
2

Then cover with a tight lid and let it blanch on low heat for 15-20minutes
3

When the palm oil is light in color take it outdoors for it to cool and let the smoke evaporate out
4

Placed the blanched and cooled palm oil back on heat and pour in the sliced onions and i
5

Stir fry the onions for 50seconds, then pour in the roughly blended shombo paste and tomato
6

Fry for 2 minutes and add the pomo and, crayfish and prawn
7

Continue to stir for 3-4minutes
8

Add some seasoning and salt
9

Cook for 2minutes more
10

If it gets too thick, you can add very little water to loosen it up.