Hey guys, it's me again!
Flo.
Today I'm going to talk about the struggle
to get rid of the tangy taste of tomatoes
when preparing tomato stew.
Yes, that tangy taste of tomatoes will not let our tomato stews be great.
Some people say they use akanwu to get rid of the tangy taste
but the idea of adding akanwu to tomato stew does not appeal to me.
I mean, it's like rubbing ash on a Princess.
I can understand adding akanwu to such a traditional meal
like abacha but tomato stew?
No!
In Nigeria we use akanwu as a food tenderiser
and for making palm oil curdle for recipes
that require it to be in that form.
Baking soda which is refined has the
same chemical properties as akanwu.
It can make palm oil curdle:
I have a demo for that on my channel
and it can be used as a food tenderiser.
So, I tried using baking soda to remove
the tangy taste of tomatoes and it worked.
Like magic.
Let me show you!
I added the baking soda after boiling the tomatoes.
Start with a very tiny quantity because
the baking soda can ruin the stew if you add too much.
So I add a tiny quantity,
stir,
taste it
and add another tiny quantity if necessary.
Once the baking soda removes the tangy taste,
you will notice it immediately.
It gives the stew a slightly sweet taste though
which is not very noticeable.
If you are careful about the quantity you add,
you won't notice the change in taste.
I emphasize that you be careful about the
quantity you add because during my first time testing this,
I added too much and it gave the stew a weird taste
and it also changed the colour of the stew from
popping red to a dark unappetizing colour.
So try this and let me know what you think!
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