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--PSW
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| Dear Mary,
I read your note and I was amazed that no-one supplied you with any
Nigerian recipies yet. Here is one:
STEW
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1/3 cup palmoil (sustitute= sunfloweroil)
1 large union, chopped (Red union is the greatest)
1 tbsp curry
3 tins tomatopaste
1 can peeled tomatoes, grainded
3 cubes maggi
1 can tunafish or salmon or approx 300 gr. of fresh fish
salt to taste
grainded dried chilipepper to taste
INSTRUCTIONS:
Heat the oil in a pan and fry the unions gently. Allow them to fry
for 2-3 minutes but make sure you don't caramelize them. Add the curry
and stir for plm 1 minute. Add the tomatopaste and allow it to fry
until the soury smell has disappeared. Keep stirring to make sure it
doesn't get burned. Then add the maggicubes. Then add the peeled
tomatoes (I always graind them in the foodprocessor to get a nice,
smooth stew). Add approx. 1 cup of water to give the stew the right
thickness. Stirr well. Add the fish. Put the fire medium-high and close
the pan. Allow the stew to cook for about 15 minutes. 5 minutes before
the end, put salt and chilipepper to taste. If you want the stew to be
like the Nigerians eat it, make sure you put enough chilipepper.
Nigerian food is spicy!
Serve this stew with white rice and fried plantain.
Mjammmmmmm!!!!
Enjoy,
Marije
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