NIGERIAN STEW BASE

Nigerian Stew Base

The base used in most Nigerian recipes.

Yield: 3 cups, reduced

PREP IT!             

• 2½ each (2 cups pureed raw / 1 cup pureed roasted) Red Bell Pepper, red, quartered

• 1 each (½ cup pureed / ¼ cup pureed roasted) Roma tomatoes, quartered

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

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

• 2 cloves Garlic, fresh

• ½ inch piece Ginger root, fresh

• 2 each Habanero Pepper, whole (Ata Rodo)

• 2 large New Mexico chili, dried, rehydrated in hot water

MAKE IT!

1. In an oven, preheated to 425F or in an air fryer, roast the bell pepper, tomato, and onion.

2. In a blender, add the roasted red bell pepper (tatashe), tomato, onions, garlic, ginger, habanero (ata rodo), and New Mexico chili. Blend until smooth.

3. 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.

4. Use within 2 days or freeze.

Tip: How to make Stew Base

Nigerian Stew Base