Tag Archives: sauce

How To Make Pork Stew

This stew recipe can turn a boring day into a special one. A spicy, hearty stew with pork can be enjoyed with rice. Try this recipe;

For the stew:

  • 2 tablespoons olive oil
  • 3 pounds pork shoulder, well-marbled, cut into 1 1/2-inch cubes
  •  Salt
  • 1 medium onion, diced
  • 1 large garlic clove, finely chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sweet paprika (Tatashe)
  • 2 cups diced tomatoes (fresh or canned)
  • 2 cups homemade chicken or vegetable stock
  • 2 teaspoon thyme


Heat the oven to 350. Put 1 tablespoon of the olive oil in a medium oven and set over medium-high heat. When the oil just starts to smoke, season half the pork well with salt and add it to the oven. Remove the pork to a plate with a slotted spoon and repeat with the rest of the meat, adding more oil if necessary.

When the pork is browned, turn the heat to low and add the onion and a pinch of salt. Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Stir in the , tomato paste and paprika and cook for another 2 minutes.

Add the tomatoes, stock, thyme and 1 teaspoon of salt, as well as the browned pork and any accumulated juices. Stir well and bring the stew to a boil over medium-high heat.  Ready to serve with Rice.

Photo credit:  knorr.ie

Jollof Rice


Diced carrot and green peas 

Jollof rice is a staple dish in a few West African countries. Prepared and served with any kind of meat, moi-moi or plantain and salad at all parties. Jollof rice is one special African dish  made in every home.

3 cups, grain rice

2 tins of canned tomatoes puree or fresh tomatoes blended

2 small scotch bonnet peppers

1 large onion, chopped

1 red pepper, chopped

2 cloves garlic, thinly chopped (optional)

Diced carrots and peas (optional) 

 cups water

2 heaped tbs of butter

6 tbs vegetable oil

2 Maggi cubes

1tbs dry curry

1tbs thyme powder

Salt to taste.


  • Melt the desired butter quantity in the heated cooking pot, or heat up the vegetable oil and add the chopped onions ,blend canned tomatoes, red pepper, scotch bonnet. It should sizzle when it hits the pan. Add puree to the red stew. Cover the pot with lid and leave for 5 minutes.

Fresh blended Tomatoes 

  • Whilst the sauce cooks, wash the rice in cold water until the water is clear. Drain all the water from the rice and leave a side.
  • You can choose to parboil the rice for 10 minutes so as to remove excess starch
  • Add herbs, spices  and seasonings to the red stew then lower the heat, slightly, and allow it to  simmer for another 5 minutes. Make sure you stir the sauce continuously  to avoid burning
  • Add 2 cups of clean water to the sauce and allow to boil for 5 minutes
    Add the rice to the stew and mix until all the rice is covered in the red stew.  Bring to boil and close lid to allow to boil for 20 – 30 minutes.
  • Once the water starts drying up, check rice to know if it has softened. If not, add little drops of water to get it softened and leave to cook for 5 minutes.  Rice should be dry to moist and fluffy.
  •  Serve with peppered chicken or baked chicken.

Diced Tomatoes and Scramble Eggs


This dish is served as a main course usually during breakfast and often accompany with bread, potatoes or boiled yam. It is quickly and easily prepared, and so is a favourite among teens and university students. This is also eaten in various part of the world.

Ingredient same as Irish potatoes with scrambled eggs. Enjoy!

Irsh Potatoes, Scramble eggs

Irish Potatoes With Scrambled Eggs

For quick breakfast, Irish potatoes with scramble eggs is very nutritious and easy to make.

First, peel the potatoes. Use a vegetable peeler or knife to take off all of the skin. Use the tip of the peeler to remove any deep parts.

Place the potatoes into a pot of boiling salt water. Cover and cook for 15 to 20 minutes, or until potatoes are tender. Drain the potatoes in a colander.

Try to makes sure your potatoes are of similar size. This is to ensure they will cook evenly. You can leave the potatoes whole or cut them into pieces, peeled or unpeeled. Tip: the smaller the pieces, the quicker the potatoes will cook.

Scrambled Egg sauce.

Serve Potatoes with 3 fried or scrambled eggs garnished with chopped tomatoes and fresh pepper.


3 eggs

3-4 balls of fresh Tomatoes

3-4 balls of fresh pepper

1 bulb of medium Onion

½ table spoon salt

1 Maggi cube seasoning


Buy fresh tomatoes and fresh pepper, slice together with onions. Get your frying pan out and fry your chopped tomatoes, pepper and onions.

Season your sauce with a cube of Maggi and 1/2 table spoon of salt. Stir and allow to fry for 2 minutes.

Break your eggs into a medium bowl and stir with little pinch of salt.

Turn the stirred eggs into the frying tomatoes sauce and allow frying for 2 minutes then stir to make the eggs mix with the tomatoes and pepper. This makes it scrambled.

Enjoy with chilled Fruit drink of your choice.

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!

Tomatoe Sauce With Fresh Curry Leaves

Hum… yummy how I so love the taste of my tomatoes and fish sauce. Actually, it’s my hubby’s favorite sauce as he always looks forward to it.

For lovers of rice, you can have a change of sauce away fromthe regular stew style and enjoy the tasty fish tomatoes sauce garnished with fresh curry leaves that gives you a nice aroma.


  • Fresh tomatoes
  • Fresh pepper
  • 1 Onion
  • Ice Titus Fish
  • Vegetable oil
  • Curry leaves
  • 1 cube magi
  • Salt.


Buy fresh tomatoes and fresh pepper, slice together with onions. Get your frying pan out and fry your chopped tomatoes, pepper and onions.

Season your sauce with a cube of Maggi and 1/2 table spoon of salt. Stir and allow to fry for 2 minutes.

Wash your curry leaves and slice and wash your fish too. Then put into the sauce and allow to fry for 5 minutes.

You may choose to fry your fish if you like it fried.

Put down your sauce and serve with white rice or potatoes.