This is a traditional stew served in the village and by the canteen operators. For quite some time now, I have being trying and getting different outcomes when I prepare this stew until I finally did it. I found out that the contrast in taste beats any other type of stew due to the way and the length at which the palm oil is used.
The aroma is also another secret to its uniqueness, this unique stew can be prepared using the ingredients below;
- 1kg/ 21b Fresh beef (cubed).
- 1kg /2lb fresh tomatoes.
- 100g/40z fresh peppers.
- 2 medium size onions.
- A small tin of tomato paste.
- 150ml/5fl of Palm oil.
- 4 cubes of chicken seasoning
- Salt to taste.
- Fish (Stock fish or fresh fish).
- Meat (Optional).
- The stock fish should be soaked for about 10 minutes to enable the hands break them into small chunks, the scales on the fresh fish should be removed and washed thoroughly.
- Hot water can be applied to the stock fish if it is not as soft as desired, it can then be placed in a clean cooking pot
- Wash the pieces of meat, and then place them in the same pot as the fish to boil for about 10 minutes.
- Season the mixture with salt, 2 cubes of chicken seasoning and some sliced onions while it is boiling.
- Away from the boiling aspect, you should heat the palm oil in a clean pot for 30 seconds, and then fry the grounded ingredients (fresh pepper and tomatoes) for 10 minutes.
- Add the tomato paste and stir thoroughly.
- Finally, add the cooked meat and fish with the broth into the pot containing the steamed up tomato paste. Stir thoroughly and allow it to steam for about 15 minutes.
- Remove the stew from the source of heat and allow it to cool off for about 5 minutes.
- At this stage it is ready to be served, and it can be served with boiled rice or boiled yam.
This is my short tutorial on how to prepare Alapa (palm oil stew) in your homes in about 30 – 45 minutes. I hope you have found this very helpful. If you have any questions please do not hesitate to leave a comment in the section provided below!