The protein you use will determine what the stew is called, example chicken stew, goat meat stew, snail stew, fresh fish stew, the list goes on and on. Stew is delicious when cooked right. Having patience when frying your stew will make the difference between nice tasting stew and sour stew.
Today, we are making chicken stew. I used groundnut oil for mine, but any oil will do. Sometimes I add some herbs to change the taste of my stew, you know, something different. You can experiment with different herbs and spices instead of making the same old stew every time.
1kg fresh tomatoes
6 green pepper
2 cloves garlic
A little fresh ginger
1 big onion
1 1/2 cups groundnut oil
2 stock cubes
1/2 tsp mixed spice
Salt to taste
Blend the tomatoes, pour into a pot and boil to dry up the water. You can also achieve this by microwaving it. Blend together green pepper, tatashe, garlic, onion and ginger. Pour into a microwaveable plate and microwave to reduce the water. You can blend all the above ingredients together, I did them separately because I wanted to use a little of the microwaved pepper for something else.
Place the groundnut oil in a pot on fire and allow to heat. When the oil is hot, pour in the tomatoes and tatashe mixes and allow to fry. You have to stir frequently so it does not start burning. Fry until you notice it has reduced in quantity and the oil is noticeably more visible and the sour taste of the tomatoes it gone.
Add seasoning cubes, mixed spice and salt to taste.
Put in oven baked chicken (sometimes I use normal boiled chicken). I added four 250ml cups of chicken stock because the stew was too thick for me. Correct seasoning and allow to cook for about 10 minutes.
Remove from heat and serve with rice, yam, pasta, etc.