Mama Put Stew Ingredients
Please read the notes below for more information.
- Shombo (a type of cayenne)
- Habanero peppers (atarodo)
- Assorted meat
- Beef cuts
- Beef intestines (roundabout)
- Cow tripe (shaki)
- Cow skin (ponmo, kanda)
- Vegetable oil
- 1kg soft, gone off tomatoes
- 150g tomato paste
- 1 big mackerel fish
- 4 small seasoning cubes
- 2 onions
- Salt to taste
- 1 teaspoon thyme or to your taste
- 1 tablespoon curry powder
- For mama put stew, you need very soft tomatoes that have a special taste. If you do not have tatashe, use fresh paprika peppers.
- Shombo has the same shape, but it is not as spicy as cayenne peppers.
- If you do not have tatashe, use fresh paprika peppers.
Before you prepare Mama Put Stew
- Clean the tomatoes, cut the tatashe and combine the peppers and tomatoes with the heavy duty grinders on Nigerian markets . Such grinders do a better job than home blenders to mix the soft tomatoes with the “plastic” surface. Use your home blender if you don’t have a heavy duty grinder near you.
- Slice some of the onions and chop some.
- Clean the mackerel and cut into 1 inch thick slices.
- Wash the meat. Turn the intestines inside out and clean very well else your mama put stew will taste badly.
- Verse the tomato puree in a big enough bowl, cook on the stove until all the water is drained. .
- Add the tomato paste, mix very well and set aside.
- Cook the meats with onions, 3 seasoning cubes and thyme.
- Boil the fish with onions and 1 seasoning cube to get the fish stock.
- Heat some vegetable oil in a pot. Add some onions and fry the fish till golden. Set aside.
- Add more onions to the oil and fry the tomato puree till perfect.
- Add curry powder, the meats, the fried fish and the fish and meat stock.
- Stir very well and add salt if necessary.
- Cover and leave to simmer and it’s done!