not end without your new site being up, go back to blogging, and back I am. 3 new recipes a week, onward and upwards. When this is all done, I would tell you guys all about how stressful it is to outsource your IT job to somewhere thousands of miles away with a 5 hour time difference. Anyways, there would be other times to talk about that, today it is all about food, food, food and catching up. How have you guys been
the Ewedu leaves and add to a blender or mini chopper bowl
it a rough blend and set aside
for the stew base. You would need already blended and reduced pepper mix, so you can start frying immediately in hot palm oil
the Iru and add to the pot to fry. Dooney
the assorted meats, ground crayfish and let it fry some more, till the pepper gets thick.
you add a generous amount of beef stock to dilute and lower the heat, to allow the flavours combine. Dooney
you are satisfied with the flavour of the pepper base, then add the ewedu and okro mix, give it a stir with the heat lowered, then add the chopped Uziza. Dooney
same process, but this time, you use less Okro, so the Ewedu mix, looks like the traditional version, we all know and love
with Part 1 too, you start with cooking your rich pepper base
you add the Ewedu
it to cook in the pepper base, and remember to use your spoon in a whipping motion to increase viscosity.
the grand finale, add chopped Uziza and okro rings.
Heat up pot add vegetable oil for a 1 minutes4. Heat up pot add vegetable oil for a 1 minutes. INGREDIENTSNoodlesDiced CarrotRed Kidney Beans already cooked and set asideGreen Bell pepperDiced SausageDiced OnionsDiced AtarodoShrimpsVegetable OilNoodles SpicePREPARATION
Some of the restaurants I know, usually add a little blended tomatoes to peppers they use for their Ofada stew (Ayamase), to help increase the quantity of the stew, That is why some ofada stews come out ''reddish brown''(mamaput has to make some money naa