Nigerian Designer Stew
20 Green Scotch Bonnet(Habanero) Peppers
3 Green Bell Peppers
4 cloves Garlic
2 Inches of fresh Ginger
0.1 ounces of Fresh Locust Beans (Iru)
3 tsp Chicken Bouillon (or more to taste)
2 HardBoiled Eggs
2 cup of meat stock
4 cups of preheated and cooled Palm oil
1 Red onion
1 cup of stockfish
1 cup of cubed chicken
1 cup of cubed goat meat
1 cup of cubed tripe
1 cup of cubed cowfoot
1 cup of fried fish
2 ounce of large smoked shrimp
Place peppers, onion, garlic and peeled ginger into a food processor and blend with very little water. (We are using a food processor to limit the amount of water we will need to blend the mix.). Over medium heat, place a sauce pot and pour mix into pot. Stir to level the mix. Cover and cook for 45 minutes.
In a larger pot over medium fire, heat up the palm oil (Now this is probably one of the most important steps. The oil must be heated up until it changes color completely from red to white. This process can take, depending on how much oil you are using up to 15 minutes. Make sure you do this in a well ventilated area and be sure to do this carefully so as not to have any fire accidents!).
Add the locust beans into pepper mix and cook for additional 15 minutes. Place cooked pepper mix into hot oil and stir. Add chopped crayfish and bouillon. Stir and taste for salt. Simmer for 5 minutes.Add all the meats and stir well Add meat stock, stir and cover. Simmer for additional 7 to 10 minutes. Place hard boiled eggs with sides pierced with a fork to absorb excess oil. It is ready to serve!