Tag Archives: rice sauce

Jamaican Pork Sauce (Recipe)

As the holidays  approaches fast, I think of something different, spicy yet unique to prepare at home. So I came across this Pork meat meal and I begin salivating. Oh how I’ve missed the sweetness of this meat dearly.
One thing I have closely observed online is that majority of those that talk about pork are from Jamaica and I think Jamaicans love for pork meat is expressed in the way they add pork to most of their meals, and the most popular way they have it is in stewed form.

Jamaican style pork stew is different from the European or American version. While the American pork stew has lots of vegetables, the Jamaicans love sugar browning for baking in their pork meat.

See how to prepare a simple, hearty pork stew

Green Veggies with Smoked Fish

Another sauce that can be used to enjoy boiled yam or rice is green vegetable sauce especially when it is prepared with smoked fish or egg. As we know, vegetable gives essential vitamins that keep the body healthy.

 For me, Veggies as I call it, is another of my favorite sauce for yam and I actually prepare mine in two ways either plain veggies or spiced veggies.  Like curry fish sauce , this is one healthy meal that is fun eating.


Green vegetable (Shredded)

Fresh pepper & Tomatoes

Smoked fish

1 medium Onion

Red Oil (1 cooking spoon)

Salt to taste

Maggi seasoning



Wash and dice your fresh tomatoes and pepper, onion and keep aside

Wash the smoked fish with warm water and pick out the tiny bones

Get a medium clean pot and dry

Pour a cooking spoon of red oil and allow to fry till it turns light gold then turn in the diced onion and tomatoes and allow to fry for 3 minutes before adding the smoked fish.

Add Maggi seasoning and salt to taste

Then add the shredded green vegetable and allow to cook for 5 minutes

Veggies is ready to be served!

Beef Stew


Nigerian Beef & Chicken Stew is the single most popular sauce when eating boiled white rice. It is common especially with working class women who prepare this stew in large quantities and store in the freezer for up to a month.

Nigerian stew comes in the following forms:

  •  Nigerian beef stew
  •  Nigerian fish stew 
  •  Nigerian goat stew
  •  Nigerian chicken stew or
  •  Nigerian spinach stew


Fresh Plum Tomatoes (referred to as Jos Tomatoes in Nigeria) 1.5kg

Fresh pepper 3-4balls Tinned tomato watery Puree: 1.2kg)  

Onions: 2-3 medium bulbs Seasoning

Pure Groundnut or vegetable oil (olive oil can also be used instead)……250mls

Beef or chicken or goat meat ………1kg 

Maggi cubes(seasoning)……..2 to 3 cubes

Dried Curry Powder……… 2 tablespoonful and dried thyme leaf (ground)


Cut up the chicken or beef and cook with half of the chopped onions, stock cubes and thyme. Then add salt, allow to simmer for about 5 minutes, transfer to a sieve to drain. Grill or fry the chicken and beef. This is optional but it gives them a rich golden look.

Once you are sure your chinken or beef is well cooked, place a clean pot onto the cooking fire and allow to get hot. Add the oil used in frying the meat or fish into the sauce pan, and top it up with the balance 50mls of oil. Bring to a hot temperature.

Add slices of onion into oil, and allow onion to fry for about 3 minutes. Now add the tomato, pepper and onion paste. Bring to boil for about 10 minute. Reduce the heat to medium heat, and cook until the paste boils, and shows a upper layer of oil.

 At this point, it starts to fry. Stir occasionally to prevent it getting burnt under. Let the stew fry until only clear oil is seen on the top of the now brownish red sauce.

 Finally, add your derica tomato watery puree into the already fried sauce while still in medium heat, also add your fried or grilled meat or fish, and add your seasoning cube (second one) and some sprinkling of salt – 1/4 teaspoonful.

 Allow to simmer in low heat for about five minutes, and your red stew is ready to serve with rice or plain yam. Enjoy!