Hey guys!
It's me again, Flo.
This oiless tomato stew that we are going to prepare today
is not your average Nigerian Tomato Stew.
In this one there is no fry fry yet it is so tasty.
I promise you.
This stew is for those who want to drastically
reduce the amount of oil in what they eat.
If that's you or you know someone who can benefit from this recipe, let's go!
These are the ingredients you will need.
You can see that there's a lot of seasoning going into this stew.
The original seasoning nyelu m aka!
I will explain later.
Prep the ingredients but washing all of them.
Dice and slice the onions like this.
You'll see how I add them later.
Peel and dice the ginger.
Remove the seeds from the tomatoes and peppers
unless your blender can blend them.
Tomato and pepper seeds are unsightly in stews.
But maybe that's just me.
Grind the spices and herbs with a spice grinder.
Cumin
Thyme
Black pepper
Onion powder
As I mentioned earlier you need a lot of seasoning for this stew.
When preparing the usual Nigerian Tomato stew,
we fry the tomato puree in oil till it is almost sweet
but since there's no frying involved in this oiless tomato stew,
you will need as much seasoning as possible to make this stew taste great.
I am using mostly natural spices and herbs.
Cook the chicken with the seasoning cubes,
mixed herbs and diced onions.
If you want this oiless tomato stew to be tasty,
you should use hard chicken that's hen
because it is much tastier than cockerel.
This stew needs all the help it can get so use the tastiest ingredients.
While that is cooking ...
Extract the ginger juice.
And use
that to blend the tomatoes, peppers and some of the onions.
Pour that into a pot and start cooking on high heat.
When the chicken is done, separate the chicken from the stock.
Because I used a pressure pot to cook the chicken,
there's a lot of chicken stock in there.
I leave the stock to continue to boil to
reduce the quantity else the stew may be watery.
Grill or broil the chicken in the oven.
For normal Nigerian Tomato Stew you can also deep-fry
the chicken but since we are trying to
cut down on oil in this oiless tomato stew, that's not an option.
By now all the water in the tomato puree must have dried up
and if you taste it you will notice that it slaps!
Frying usually removes the tangy taste but since there is no frying in this one,
baking soda to the rescue!
Have you seen my experiment with using baking soda
to remove the tangy taste of tomatoes?
Baking soda magically removes the tangy taste of tomatoes.
Add it bit by bit else it ruins the stew.
So add a little bit, stir, taste it and add more if necessary.
You will notice that the sour taste of the tomatoes is gone
as soon as you add the correct quantity of baking soda and stir.
Set that aside.
Dry-fry the last batch of onions for about 3 minutes.
Add the chicken stock, Nigerian curry powder, boiled tomato puree.
And if necessary, some water to bring it to the consistency you like for your stews.
Add salt ...
Cover and leave it to simmer for about 7 minutes.
Stir it often so it does not burn.
After 7 minutes, add the grilled chicken.
Stir, cover and once it boils again, it's done!
It's quite tasty and you will hardly notice that
the tomato puree in this stew was not fried in oil.
That's it!
And here are some awesome discussions from my banana leaves adventure video.
Yasmin shared how it is her job to prepare these
banana leaves for pasteles they have at Christmas.
She uses a microwave oven to wilt them.
Green World asked if we could use boiling water to wilt the banana leaves.
I think that's a great idea because really what you need is heat.
And Uche Anagor confirmed that it works!
I and Chibuike had a deep discussion on how preparing
banana leaves and supplying them to African, Asian and South American food shops
can be a big business.
I say that because I receive lots of questions from those
outside Nigeria on where to get uma leaves or banana leaves.
There's a business opportunity here so
please go check out that video
and the conversation that I am talking about.
Byeeee see you soon!
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