Ingredients: 5 cups of red palm oil
5 big plum tomatoes
1 table spoon of ground crayfish
1 big onion
Pepper and salt to taste
2 big stock cubes and dried fish
If you want a traditional stew for Nigerian staple foods, then Ewa Aganyin stew is for you. It is usually used to eat any boiled Nigerian staple food.
Before you cook Ewa Aganyin stew:
- Chop the onions, grind the crayfish and blend the pepper.
- Blend the tomatoes and boil the tomatoes puree till the water dries up.
- Pre cook the diced onions without adding water. The aim is to soften it a bit so that it takes less time to fully caramelize during frying.
Preparation: pour red oil into a dry pot, heat the oil till it becomes as clear as vegetable oil. Do this on low medium heat so that the oil does not get too hot too quickly. This is known as bleaching the oil.
The oil smokes (during this process, do it in a well ventilated area).
Tips: To keep the smoke to a minimum and still have the traditional taste of stew;
- Heat vegetable oil and when it is very hot, add a small amount of palm oil.
- Add the pre cooked onions and stir continuously till the onions have fully caramelized. It should be very dark it color.
- Add the per-boiled tomato puree and stir continuously till you cannot tell the difference between the tomatoes and onions.
- Add the pepper, crayfish, stock cubes and salt to taste. You can also add a little water at this point if you want.
- Stir very well and bring to the boil. Serve hot.