Uncle Benson's Warri Stew
 
 
Uncle Benson is my friend, Chinwe’s husband, and he told me about this stew from his hometown when I spent a weekend with them. This thick and fairly ‘dry’ stew was a huge hit from the very first time I made it. Incidentally, it also makes a very good pizza base. Warri sits on the banks of the Niger Delta and is famed, amongst other things, for its unique pidgin English (fondly known as Waffi English) Do not be alarmed by the amount of oil the recipe calls for, as it is drained prior to serving. The oil may be reserved and used for other dishes such as jollof rice, should you wish.
Author:
Cuisine: Nigerian
Ingredients
  • 2 red bell peppers, (about 550g), seeded and quartered
  • 1 large onion (about 200g), peeled and quartered
  • 1 small onion (about 60g), peeled and thickly sliced
  • 1 Scotch Bonnet chilli, about 8g (or to taste, optional)
  • 4 tablespoons tomato puree
  • Salt to taste
  • 1 teaspoon fresh thyme
  • 300ml groundnut or other vegetable oil
Instructions
  1. Using the ‘pulse’ function, liquidise the bell peppers, quartered onions and chilli with little or no water and set aside. The mixture should be fairly chunky.
  2. Place the oil and sliced onions in a large pan and fry until the onions turn black. Remove and discard them. Turn down the heat and fry the tomato puree for a minute or so and then add the thyme and liquidised vegetables.
  3. Continue to fry the stew on a low to medium heat for about 20-30 minutes and the mixture is reduced. You will know it is ready when the oil floats to the top. Any additions such as cooked/fried meat, fish or chicken should be made now. Cook for a further 5 - 10 minutes to heat them through.
  4. Drain the oil and serve with serve with boiled yam; boiled rice; boiled beans; or bread.
Notes
I like my stew pretty thick so tend not to add much stock or water.

This also makes a great sauce for pizza and pasta.

Additions:
1kg boiled or fried meat, fish or chicken

Variations:
Add one or two teaspoons of curry powder at the same time as the liquidised vegetables.
Recipe by The Executive Mama Put at http://www.executivemamaput.com/the-basics-of-nigerian-cooking/