Cayenne Pepper Stew (Shombo Stew)
Cayenne pepper stew (Shombo stew) is a stew made with Fresh cayenne pepper with no tomatoes added. Nigerians and their numerous stews, we love our stews which are mostly made up of a combination of tomatoes and peppers, tomato being the main ingredient.
Tomatoes and peppers are nutrient rich fruits. Cayenne pepper by itself is high in vitamins A, B and C, minerals, flavonoids and carotenoids. It aids digestion, acts as an anti-inflammatory, anti-congestant, it stimulates circulation and is used for detoxification. I could go on and on but that will be an entire post on its own.
Cayenne Pepper Stew (Shombo Stew) is not just delicious, the flavour is so rich and the heat of the peppers is more warming than biting. To control the heat, remove the seeds from some or all of the cayenne pepper. Don’t grind the pepper and onions to a very smooth paste, but not quite as rough as Ofada rice stew.
You can add curry, thyme or any other spice or herb you like, you can even add Partminger leaves (curry leaves) especially if you are using mackerel as your protein.
330g Shombo (Cayenne pepper)
450g Red Onions
1/2 cup Palm oil
2 seasoning cubes
2 teaspoons chicken seasoning (optional)
1 teaspoon salt
Wash Fresh cayenne pepper (shombo) and de-seed about half.
Wash onions and reserve just a little for slicing about 50g.
Grind cayenne pepper (shombo) and onions together.
Place a clean dry pot over medium-high heat, add palm oil.
When the oil is hot, pour in your pureed pepper, add seasoning cubes and salt.
Cook until the pepper has reduced considerably and the oil is just beginning to be visible.
Add 6 cups of stock plus water, sliced onions and meat, cook for 20 minutes.
Taste and correct seasoning.
Your Cayenne pepper stew is ready.
To control the heat of the cayenne pepper, remove the seeds from some or all of the peppers.
If you need a smoother, more blended stew, add a little tomato puree (tomato paste).
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