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How To Make Local Pepper Stew

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How To Make Local Pepper Stew

How To Make Local Pepper Stew

Local Pepper Stew: Hi there food lovers! Today, we will be bringing you the best recipe on how to make the tastiest local pepper stew and the step-by-step processes involved in creating this irresistible delicacy.

INGREDIENTS:

1. Goat meats
2. Seasoning cubes
3. Salt
4. Onions
5. Fresh scotch bonnet peppers
6. Cow skin
7. Cow tribe
8. Snails
9. Long pepper
10. Red bell pepper
11. Locust beans
12. Smoked fish

HOW TO PREPARE:

Start out by washing your goat meat properly to get rid of dirt. Place them in a clean pot over the heat. Now, season with some seasoning cubes, salt, and chopped onions. Stir and cover to steam for about 10 minutes. After the time has elapsed, check on the goat meats and give it a good stir. Now, add some water and then your chopped bonnet pepper. Cover and allow it to cook for a while. Meanwhile, get your cow skin, cow tribe, and your snails cooked and ready to go.

Once your goat meat is soft enough, add the cow skin, cow tribe, and snails to the pot and give it a good stir. Add a little water and cover for it to cook through.

Now, let’s get our pepper mix ready. Get your peppers and onions cut nicely into the blender or food processor. The main aim here is to blend it roughly and not smoothly. Blend roughly and take the puree out into a small bowl. Check back on your meat. Once a knife can cut through the meat, then. it’s soft. Scoop the meat out and set them aside. Save the meat stock for later.

In another pot, add some palm oil, and then, add your chopped onions. Stir and then, add your locust beans to it. Fry for about a minute. Now, season with some seasoning cubes, salt, and some crayfish. Once you add the crayfish, fry for just 30 seconds more so that the crayfish won’t burn. Now, add the blended peppers and stir to combine. Now, fry until the water dries up completely.

Next, add your smoked fish. Cover and fry for another 2 minutes. Give it a good stir and re-introduce the proteins – which are your snails and meats. Stir them well and if the stew is too thick at this point, you can loosen it up with some of the meat stock you saved. If you’re adding your meat stock, allow it to simmer for a few more minutes. Your stew is ready to be eaten with white rice.

Watch Video Below:

YouTube Video Credit:
The Joyful Cook

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