Growing up, rice was the standard lunch for sundays. I am not sure why, but it was usually Rice + Stew + Plantain + Coleslaw in my home on sundays.

Sunday stew was different from any other stew. It was more flavorful, very aromatic, and made with different types of animal protein not just chicken. The best part was that my mother usually cooked the sunday stew. My mother’s stew could not be compared to the help’s stew. It definitely had “Mummy’s” touch 🙂

Unlike chicken stew that is a one pot wonder, Mummy’s pepper stew must be prepared in stages to achieve the real “fried” effect.

Ingredients

• Boiled TPO
• 2 cups of canola oil
• 11/2 pound assorted chopped meat (goat, chicken, smoked turkey drumsticks)
• Stock cubes
• 1 green bell pepper
• 2 large onions
• 1 tbsp curry
• 1 tbsp thyme
• 3 large bay leaves
• 2 tbsp ground ginger ( or fresh)
• 2 tbsp ground garlic ( or fresh)
• 2 cups stock
• 5- 6 thai chili pepper
• 1 bunch spring onions – chopped

Method

Step 1:

• To make TPO: blend 6 Large bell peppers, 7 large roma tomatoes, 1 large onion, 1/4 cup water  until smooth.
• Boil TPO until most or all of the juice is dried up ( about 30 mins).
• In a separate pot, boil meats with (1 tbsp ginger + 1 tbsp garlic + 1 onion + bay leaves + salt + pepper) .
• Chop the remaining onion, and green pepper into small pieces.

Step 2 :

• Heat  the oil in a non-stick pot until HOT.
• Add boiled meats and fry until a lovely golden color is derived.
• Remove the meats.
• Add chopped onions and green pepper and fry until the onions caramelize. Stir continuously to prevent burns.
• Add TPO and fry for about 20 minutes while stirring continuously.

Step 3:

• Add remaining spices, and taste for salt.
• Add fried meats and stock and cook for additional 10 minutes.
• Add more stock if stew is too thick.
• Finish with spring onions

Turn of heat and serve with rice!

This stew is everything stew should be. Thick, fresh, aromatic, rich with assorted meats, and inviting.

Mummy’s pepper stew takes a while to prepare, but it is worth it. Definitely cook this on saturday if you want to serve it on sunday, because sunday rice should have no delays.

“Osikapa mbosi uka o’na waste oge?? MBA!!” (Popular song in my hometown that translates to “Does sunday rice take a while to prepare? NO”)

Oya come chop 🙂