Ok I had some of the tomato stew left over from making the stew for the kidneys and I didn’t want to waste it. I also had gone to the African store and gotten something new called ugba. They are oil beans and they have a very nutty taste I really like them. This recipe doesn’t take long to make at all.
Ingredients: tomato stew base is 1 red bell pepper, 1 habanero or scotch bonnet, 1 onion or shallot and 2 cloves of garlic then blend.
1 can of hot Titus
3 pinches of ugba
1 pinch of crayfish
1 bullion cube
3 dashes of Maggi or knorr aroma
1 shallot chopped
1/4 cup of water
1 tbs palm oil
Method: Take a 1/4 cup of water put it in a bowl and add 3 pinches of ugba. They are kind of expensive I wanted to stretch them. In a small pot add 1 tbs palm oil, add 1 chopped shallot. Shallot is a very tiny sweet onion and very much full of flavor I love them a lot. Stir the shallot in the palm oil until they lose their rawness, add 1 pinch of crayfish and open 1 can of hot Titus. Don’t drain the oil just dump it in the pot of tomato stew then take the ugba that has been soaking drain it and add it to the pot. Stir add 1 bullion cube stir again cook for 10 minutes.
Now there is only one way to eat this dish and it is with gari. I really love this with gari and only gari.
