Designer stew
Cooking Instructions
- 1
Wash the meat thoroughly and put in a clean pot. Add 3 seasoning cubes and some chopped onions. Also add 1 spoon of ground crayfish. Mix well and boil till meat is soft.
- 2
Chop the tomatoes, peppers, tatashe and onions into small bits.
- 3
Put a clean pot on heat and pour in the palm oil. Cover the pot and leave on heat like that for about 10minutes.
- 4
Make sure the kitchen is well ventilated.
- 5
Turn off the heat and leave the pot still covered for another 10minutes.
- 6
Once the bleached oil has cooled down, turn on the heat again then pour in the iru, stir fry for 1 minute then add the diced tomatoes, peppers, tatashe and onions. Add 2 stock cubes and a spoon of salt. Cover the pot and allow to cook till all the water from the tomatoes evaporate and the stew begins to fry.
- 7
Add the ground crayfish and the cooked meats (without the stock). Stir and allow to cook for another 5mins. Ensure the meats absorb the stew nicely.
- 8
Add in the meat stock, check for seasoning, adjust where necessary and allow stew to simmer for 10minutes.
- 9
Add your boiled eggs to the stew and turn off the heat.
- 10
Serve with steamed white rice.
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