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5 Nigerian stew sauce you can make without using the tomatoes

You all will agree with me that Tomatoes is a favourite staple in Nigeria, and literally is used to make stew and due to the inflation of the price, people find it very difficult to afford the tomatoes in the market now and find alternative way to make sauce to eat their rice.

    Well In a bid to find a solution, i have put together a list of 5 economical, local stews and sauces that can be made without tomatoes. And it has enormous nutritional value in the body.

 Banga stew

The banga stew is popularly known as Ofe Akwu, is a palm nut stew native to the Igbo tribe of Nigeria. making this stew can take a lot of time as you have to extract the palm oil juice from the palm nuts, it is usually worth the stress in the end as the taste is absolutely yummy. It Has alot of vitamins and nutrient. The only ingredients you need include: palm fruits concentrate, beef, dry fish, vegetable (scent leaves for ofe akwu or dried and crushed bitter leaves for Delta-style banga soup), onions, crayfish, stock cubes, iru, salt and chilli pepper (to taste)

 Garden egg sauce

A very popular delicacy in the southern parts of the country, and can substitute for the tomatoes stew. Basically the ingredients are your Garden eggs (either purple "aubergine", white or green), palm oil, smoked fish, ground pepper (either chili or scotch bonnet), iru (rinsed), onion, crayfish and salt to taste. Can be served with rice or plantain.

 Ofada stew

Is Also called "Ayamase", Ofada stew that is usually made to go with a special kind of local rice referred to as Ofada rice. you can use the sauce to eat the normal white rice, plantain, yam and even spaghetti. The Ofada stew pretty easy to make and the only ingredients you need include: unripe habanero peppers, green tatashe or green bell peppers, locust bean seasoning (iru, ogiri okpei or dawadawa), red palm oil, onion, crayfish, assorted meat and fish. Has vast nourishment in the body also.

 Miyan Kuka

A delicacy from the northern part of the country, Miyan Kuka is also known as the Boabab leaf stew. Very common with hausas and cooked in almost all their homes. It's served with white rice. The key ingredients for preparing this stew include : beef, onion, dried fish, hot peppers (washed, soaked and flaked), kuka [baobab] leaves (pounded to paste), dawadawa(fermented dried seeds of the African locust bean pressed into a ball or a cake), yaji(suya seasoning), a pinch of potash, palm oil, seasoning cubes and of course, salt to taste.

 Pumpkin leaf sauce

The Pumpkin leaf, otherwise known as Ugu, is one of most widely used vegetables in Nigeria. Its not only tasty but also very healthy. The pumpkin leaf sauce does not take long time to make. ingredients needed include: chopped pumpkin leaves, seasoned beef or chicken, sliced to strips (optional), meat stock, vegetable oil, chilli pepper, onion bulb, seasoning and salt to taste.

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Igbo Nigerian Ofe Akwu Tomatoes


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