Warning: If you are trying to keep fit or you are anti-cholesterol, this thread is not for you abeg.

Things you will need;
— Steamed fresh tomatoes mix. Tomatoes, tatashe (shombo) and habanero pepper. Do this in whatever ratio you want. I recommend 6:4:2 in that order. If the pepper/tatashe is more, the stew would be thinner, but spicier/colourful. So, nothing spoil at all.

— Knorr cubes (chicken)
— GARLIC (fresh or dry)
— GINGER (fresh or dry)
— CURRY
— THYME
— SALT
— Vegetable/Olive oil
— Onions

NOTE;
1- If you can avoid those refill oil, by all means do. They have a way of altering your stew’s taste.

2- If you are confused on seasoning brands to use, check HERE.

3- PLEASE, avoid those unnecessary seasonings in whatever you do. Mix your (natural) spices right and you will get the taste you want. Trust me, there is nothing like jollof seasoning or stew seasoning, it doesn’t exist.

4- I DIDN'T USE “TIN TOMATO” BECAUSE I WANT US TO KNOW WE CAN MAKE PREMIUM STEW WITHOUT IT.

SamuelLoch:
I need to learn this. I really suffered during that lockdown

pocohantas:


Care to share how exactly you suffered?

Kriss216:
As easy as ABC... piece of cake

pocohantas:


You remind me of those people that always direct the driver. “Put hand like this. Enter that one front. No allow that man enter this lane...chuchuchu”

Oya, take key and drive. Wahala! They’ll say they don’t like driving another person’s car.

pocohantas:


You can try this recipe for the new year and let me know how it goes.

If you wanna attempt party jollof rice, check HERE

SamuelLoch:



Truth is, I'm not good at cooking, plus I think I'm lazy to cook.

Before the lockdown, my friend's girlfriend cooks stew and soup then we manage to take it up from there or eat out. Sometimes we forget to warm the stew lol!

Even though she has issues, we find a way to let it slide.
Before the lockdown, she travelled then we were eating out until the lock down, mehn! I was finishing Cornflakes and milk in three days

SamuelLoch:



Truth is, I'm not good at cooking, plus I think I'm lazy to cook.

Before the lockdown, my friend's girlfriend cooks stew and soup then we manage to take it up from there or eat out. Sometimes we forget to warm the stew lol!

Even though she has issues, we find a way to let it slide.
Before the lockdown, she travelled then we were eating out until the lock down, mehn! I was finishing Cornflakes and milk in three days

Kondomatic:
Your foods don't necessarily have to be/taste like what this afò nri is posting to be great. You're good so far it doesn't kill you after you eat it.

pocohantas:


You can try this recipe for the new year and let me know how it goes.

If you wanna attempt party jollof rice, check HERE

Kondomatic:
Your foods don't necessarily have to be/taste like what this afò nri is posting to be great. You're good so far it doesn't kill you after you eat it.

pocohantas:


Lol. “WE find a way to let it slide”
Are the three of you in the relationship together? I would have thought he’ll be the one letting it slide.

Anyway, I believe anyone can cook if they set their mind to it. It is a skill that we all learned on earth. Glad that you want to learn. Feel free to ask questions whenever you experience difficulties. Cornflakes I bought has been there for months.

Bodyodour:
Red stew is very easy nah.

Kondomatic:
There's one important item you miss in all your posts even though I am sure you know how important it is for beginners.

pocohantas:


Pic 1: Goat meat, chicken and a little kpomo.
Pic 2: As far as I am concerned, ducros is still the best affordable curry powder in the Nigerian market.
Pic 3: Steamed tomatoes mix. Didn’t intend for it to dry this much.
Pic 4: Seasoned meat.

SamuelLoch:


That's because the abuse is for me and my friend.

I've started cooking myself but on a scale of 1 to 10, I would say 3. Its like Glo's network, today it taste good, tomorrow we have to manage, recook or dispose it.
Except fried plantain, eggs, noodles, fried chicken/Turkey/fish and the simple ones

pocohantas:



Pic 1: Bleached oil. You can see my stock behind. Pretty rich.
Pic 2: Tomato paste at initial stage
Pic 3: I wasn’t exaggerating when I said LOW HEAT.
Pic 4: At this point you might think you are there, but don’t stop. If you stir it, you will see it is still like a paste.

Kondomatic:
There's one important item you miss out in all your posts even though I am sure you know how important it is for beginners.


@SamuelLoch, as a starter, you don't have to put all the things used in cooking a particular soup, just the necessary ones. That's how I started my own anyways.

Now lemme show you how to cook Egusi soup as beginner.

Things you need.

Water.
Red Oil(good one)
Salt
Onion
Pepper
Ugu Leaves
Magi
Fish.
Beef
Crayfish
And Chilled Bottle Of Macdowell whisky[I have no idea why Poco doesn't recommend this?] or any other blended gin of your choice. Igabada kai kai is also recommended.

*Some add tomatoes but I don't*.

Let's Get Started.

1. Set the pot on your stove(fire) and pour in a cup of water.

2. Open the Macdowell.

3. Wash the beef or fish or both(if you can afford them) with clean water and put them in the pot.

4. Before you proceed, sample the Mac to check for quality.

5. Add some ingredients that you normally use to cook meat, eg. Salt(a little) magi, sliced onion etc and stir small.

6. It must be just right! To be sure the macdowell is of the highest quality, pour 1 level cup of mac into a glass and drink it as fast as you can. Don't Repeat.

7. Mix the ground egusi with water and set aside. Please don't make it watery.

8. Wash the ugu leaves, slice them and set aside.

9. Meanshile, it's important to make sure the Mac is of the finest quality-try another cup.

10. When the meat is almost done, use a tea spoon to put balls of the Egusi into the pot. Please don't stir after putting them. Cook until the balls of egusi starts to break on its own.

11. Now Take another shot of the Mac for consistency.

12. When the egusi starts to break, add red oil and stir.

13. Sample the Mac again to be sure the heat hasn't affected the quality.

14. Add the rest of the items and stir. Cook for 3 minutes.

15. If you are still awake by this time(I hope you are) then drop the soup and start arranging for the garri, poundo, or semo that you will use to enjoy the soup.

I know you must be wondering why you have to drink all that alcohol while cooking?

Well, I will tell you...

First, it keeps your mind in clear state.

2. It will give you something to blame if you use too much salt, pepper or water.

And finally, It will help turn your stomach against food if the soup is tasteless and impossible to eat.

You're welcome.

You wan learn about any other soup?

Just ask.

Eddygourdo:
thanks for the mention dear. Merry Christmas. Now you have solved a conundrum I have however you still created small confusion. You said you didn't intend the tomatoes to dry that way, isnt that the best way it should dry? In order not to have an unfried taste? Anyway should it be dry like that as shown in the pic or not. Kindly clarify. Your stew looks yummm. Thanks for the thread

Eddygourdo:
sorry for disturbance. Can u indicate how one will know it is fried enough. Or should be only by intuition? Maybe when it starts burning and sticking to the bottom (non-stick pot ) ?

pocohantas:


That is because you don’t have a recipe. So you don’t really know what you are doing, somedays you’ll get it- other days...blahhh. That was how my stew game used to be, till I got a recipe.

You need to be particular about your ingredients and TIMING.

Apologies on the abuse o. At least she get wetin she dey do for una.

pocohantas:


You can create a thread for egusi soup, this is for stew please.

I don’t know what that item is, but I try my best to make my recipe simple.

pocohantas:


Nothing wrong if it dries that way. I didn’t want it to dry much because I like it to “boil” in the oil before frying. Helps it fry softer, longer and slower. Anyway is fine. When it dries longer, you just have to watch it closely and stir frequently.

Thanks and welcome.
No


It gets fragmented. It is no more smooth like a paste and you will see tiny lumps. The oil would also be deep red. The attached pictures is a guide.

pocohantas:


Nothing wrong if it dries that way. I didn’t want it to dry much because I like it to “boil” in the oil before frying. Helps it fry softer, longer and slower. Anyway is fine. When it dries longer, you just have to watch it closely and stir frequently.

Thanks and welcome.



It gets fragmented. It is no more smooth like a paste and you will see tiny lumps. The oil would also be deep red. The attached pictures is a guide.