Ingredients
- 3 big tatashe peppers
- 4 Habanero Peppers (or to your taste)
- 4 fresh tomatoes
- 5 cooking spoons sunflower oil (vegetable oil)
- 1 red onion
- 250g shaki (cow tripe)
- 250g ponmo (cow skin)
- Fish
- 2 small seasoning cubes
- 1 teaspoon thyme
- 1 tablespoon Nigerian curry powder
- Salt (to taste)
Notes
- If you do not have shaki and ponmo, use any part of beef available to you.
- The curry powder listed above is the Nigerian curry powder not the Indian curry powder.
- Tatashe is a hot and tapered Nigerian pepper. You can use sweet peppers or fresh paprika which are not spicy hot as alternative.
Before you cook Pepper Rice Stew
- Dice the onion.
- Rinse and remove the seeds from the tatashe and tomatoes. It is advisable to deseed the tatashe and tomatoes if your blender cannot blend the seeds. Tatashe peppers can make your stews bitter. And unblended pepper and tomato seeds make the stew look unsightly when served.
- Clean and cut the shaki and ponmo into medium pieces.
- Blend the peppers and tomatoes till smooth. I usually cut them up a bit to help my blender.
- Rinse and remove the seeds from the tatashe and tomatoes. It is advisable to deseed the tatashe and tomatoes if your blender cannot blend the seeds. Tatashe peppers can make your stews bitter. And unblended pepper and tomato seeds make the stew look unsightly when served.
Cooking Directions
- Boil the shaki and ponmo with the thyme, seasoning cubes, and some of the onion until tender. Such meats take a while to cook, so use them when cooking when you have a pressure cooker. .
- Pour the vegetable oil into a clean dry pot and heat it up.
- Once very hot, add the remaining onions and fry till it turns brown.
- Add the tomato and pepper blend and fry till the perfect fried tomato consistency is achieved
- Add salt, curry powder and the boiled meats.
- Cover and continue to cook till it steams up again and the pepper rice stew is ready.
- Clean and cut the fish then rub salt on them.
- Deepfry in vegetable oil.
