How To Prepare Beef & Chicken Stew

How To Prepare Beef & Chicken Stew.




(THIS ARTICLE IS SIMILAR TO THE Ponmo (Cow Skin) Stew Recipe ONLY THAT BEEF and CHICKEN ARE MAKE USED OF IN THIS RECIPE and SOME INGREDIENT CHANGED and THE PROCEDURE IS QUITE SIMILAR TOO)

It's Beef & Chicken Stew. But as a matter of fact, I think the name shouldn't gives you headache, what matter most is to get it done yourself and enjoy with your families and friends.
Let's safe you the stress of day and night dreaming about ^{Beef & Chicken Stew,^^ because the look and taste is unimaginable, and by now you should be really ready to get it done yourself.
I'm sure you must have tought about eating Beef & Chicken Stew with White Boil Rice, or with boil rice and beans... if yes.. then you're in for a treat. am about to show you how you can prepare Beef & Chicken Stew for yourself and enjoy with families and friends...
Beef and Chicken Stew is none other than the Tomato Stew with additional of some ingredients. Though it is called Beef & Chicken Stew, and it's not necessary you should use only ^^Beef and Chicken,} you are free to add Turkey, Fish, Goat Meat, and other forms of meat and fish.
The stew can serve you long, that why it's advisable to prepare it in large quantities and store in the freezer.


Ingredients Needed For The Beef & Chicken Stew.


* Tomato Stew.
* About 3kg of Whole Chicken.
* 1kg of Beef.
* Two Part's Of Onions.
* Habanero Pepper.
* Salt.
* 3 Tasty Cubes.
* Two Tablespoonfuls of Thyme.



Important Notes About The Ingredients.



1. It will be much more OK to try and match the quantities of ingredients above to the quantity of the tomato
stew you want to prepare.


2. It's advisable to always use Chicken; Hen (A female chicken) in almost every recipes you prepare because it's tastier than the cockerel or rooster. And it's also advisable to use whole chicken then using parts, because each of the different parts of the chicken such as the wings, drumsticks, hips, lap, etc... has its own unique taste, with this, all together makes any recipes using it for taste much better than using only one part of a chicken.


3. Get full details of the Tomato Stew from the tomatoe stew page.



Before You Proceed With The Cooking Of Beef & Chicken Stew.



1. Grind or blend or pound the Habanero Pepper with one part of the onion, and chop the other one part of it into small pieces. Set aside the two.


2. Now start with the preparation of the tomato stew by following the simple step by step on the tomato stew page How to Prepare Tomato Stew.


3. Now cut your chicken to any sizes of your choice, wash them in a bigger bowl of warm water. Hand pick them one after another and put into a bigger pot of which number is not less than number three, and place it on the cooker or stove. Add half part of the chopped onions, one of the tasty cubes and one tablespoonfuls of thyme, and cook for five minutes.


4. After five minutes or more than, the chicken should've been getting done, add the beef and salt (to taste) then cook till well done. After like five minutes or less, pour into a sieve to drain out the stock.


Notes1; you may fry or grill the chicken and beef. That if you like it, but as for me I always fry my chickens and grill the beef. But this is optional, it will only gives them a rich golden colors.


Notes2; when cooking the chicken and beef, adding water and salt is highly prohibited. Because, adding water to it will only makes you lose the good taste of the stock. And adding salt to it when it's in the raw stage, will closes the pores of the chicken, not only the cooking of the chicken alone any type of food you are cooking, this is to
prevents the natural flavour of the
chicken from coming out into the stock and prevents the seasoning from entering the chicken to improve the taste. To cut it short, I will like to write short note why you shouldn't try to add or start your cooking with salt....
As for the chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning. Adding salt from the beginning of your cooking also hardens the chicken hence it takes longer to get done. In any food am preparing, I always add salt when it almost done. Most people thought that adding salt from the beginning is the best way to start cooking. In what I believe, to get the richness taste out of your food is not with salt, all kinds of food has it own NATURAL FLAVOUR, so therefore we should allow this NATURAL FLAVOUR to comes out into our cookings. And by the way, almost all the tasty cubes sell nowadays are already contain salt in there ingredients so it's even better to add tasty cube which the salt has no effect on your cooking.


5. If you already have the tomato stew in your freezer, it should have been freezed, bring it out and place in warm water to disfreeze. This should be first thing to do but it escape my mind while writing.



Cooking Guides Line / Directions.


1. Set up your cooker or stove, place a sizeable pot on it and pour into the pot the tomato stew to undergo heating slowly.


Notes; Before adding any other ingredients, you may pour out the excess oil if necessary.

2. After heating, add the chicken and beef stock "water from the boil chicken and beef".


3. Add the grounded Habanero Pepper and the fried chicken and grilled beef. Then stir very well until all mixed together, cover and continue cooking.


4. After cooked for like 5 minutes, add salt if necessary. If the stew is too thick, you can add some water that's if you don't have any stock water left.


5. Cover the pot and simmer until the vegetable oil use to fry the tomato stew appears on the surface of the stew. Stir again and you are done with your cooking.


Best served with; White Boil Rice, or White Boiled Rice and Beans, Fried Yam, or Boiled Yam.


Please comment comment...... Keep on commenting....

How To Prepare Ponmo (Cow Skin) Stew

{As I always say "BE THE BEST YOU CAN BE" don't read this article without ^{commenting^^ on it, it makes the writer happy and be much more to write more please always ^^comment}....}





How To Prepare Ponmo (Cow Skin) Stew.



It's Ponmo (cow skin) Stew, and I love to call it "Ponmo Alata". But as a matter of fact, the name shouldn't gives you headache, what matter most to me is to see you doing it yourself and for your families and friends to enjoy as well.

To safe you the stress of day and night dreaming about Ponmo (cow skin) Stew, because the look and taste is unimaginable, and by now you should be really ready to get it done yourself.
I'm sure you must have tought about eating Ponmo (cow skin) Stew with White Boil Rice, Boil Rice and Beans, or with any drink (soft or hard) ... if yes.. then you're in for a treat. am about to show you how you can prepare Ponmo (Cow Skin) Stew for yourself and enjoy with families and friends...
Ponmo (Cow Skin) Stew is none other than the Tomato Stew with additional of some ingredients. Though it is
called Ponmo (Cow Skin) Stew, and it's not necessary you should use only Ponmo (Cow Skin), you are free to add Fried Turkey, Fish, Goat Meat and other forms of meats and fishs.
The stew can serve you long, that why it's advisable to prepare it in large
quantities and store in the freezer.



Ingredients Needed For The Beef & Chicken Stew.


* Tomato Stew.
* 3kg Ponmo (Cow Skin).
* Two Part's Of Onions.
* Habanero Pepper.
* Salt.
* 3 Tasty Cubes.
* Two Tablespoonfuls of Thyme.


Important Notes About The Ingredients.


1. It will be much more OK to try and match the quantities of ingredients above to the quantity of the tomato
stew you want to prepare.


2. Get full details of the Tomato Stew from the tomatoe stew page (click here).





Before You Proceed With The Ponmo (Cow Skin) Stew.


1. Grind or blend or pound the Habanero Pepper with one part of the onion, and chop the other one part of it into small pieces. Set aside the two.


2. Now start with the preparation of the tomato stew by following the simple step by step on the tomato stew page "How to Prepare Tomato Stew".


3. Now cut your Ponmo into any sizes of your choice, wash them in a bigger bowl of warm water. Hand pick them one after another and put into a bigger pot of which number is not less than number three, and place it on the cooker or stove. Add half part of the chopped onions, one of the tasty cubes and one tablespoonfuls of thyme, and cook for five minutes.


4. After five minutes or more than, the Ponmo should have been getting done, if you are using any other meat or fish non chicken, add them by this time with salt (to your taste) then cook till well done. After like five minutes or less, pour into a sieve to drain out the stock.


Notes; when cooking the Ponmo and other types of meat's or fish's non chicken, adding much water and salt at the beginning is highly prohibited. Because, adding much water to it will only makes you lose the good taste of the stock. And adding salt to it when it's in the raw stage, will closes the pores of your cooking, this is to
prevents the natural flavour of the
cooking from coming out into the stock and prevents the seasoning from entering the cooking to improve the taste. To cut it short, I will like to write short note why you shouldn't add or start your cooking with adding salt....
As for the beef fish and chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning. Adding salt from the beginning of your cooking also hardens the cooking hence it takes longer time to get done. In any food am preparing, I always add salt when it almost done. Most people thought that adding salt from the beginning is the best way to start cooking. In what I believe, to get the richness taste out of your food is not with salt, all kinds of food has it own NATURAL FLAVOUR, so therefore we should allow this NATURAL FLAVOUR to come out into your cooking. And by the way, almost all the tasty cubes in the world today already contain salt in there ingredients so it's even better to add tasty cube which the salt has no effect on your cooking.


5. If you already have the tomato stew in your freezer, it would have been freezed, bring it out and place in warm water to disfreeze. This should be first thing to do but it escape my mind while writing.


Cooking Guides Line / Directions.


1. Set up your cooker or stove, place a sizeable pot on it and pour into the pot the tomato stew to undergo heating slowly.


Notes; Before adding any other ingredients, you may pour out the excess oil if necessary.


2. After heating, add the ponmo (cow skin) stock "water from the boiled ponmo (cow skin)".


3. Add the grounded Habanero Pepper and the ponmo (cow skin) and any other meat or fish non chicken. Then stir very well until all mixed together, cover and continue cooking.


4. After cooked for like 5 minutes, add salt if necessary. If the stew is too thick, you can add some water and thats if you don't have any stock water left.


5. Cover the pot and simmer until the vegetable oil use to fry the tomato stew appears on the surface of the stew. Stir again and you are done with your cooking.
Best served with; White Boil Rice , or White Boiled Rice and Beans, Fried Yam, or Boiled Yam.

As I always say "BE THE BEST YOU CAN BE. don't read this article without commenting on it, it makes the writer happy and be much more to write more please always comment.....

How To Prepare Pepper Sauce.

How To Prepare Pepper Sauce.

The Pepper Sauce is one of my favorite sauce, it's very easy to prepare and it's prepared off cooker non stove. Pepper sauce, it's hot sauce use to eat Boiled Yam, Fried Yam, Roasted Yam, Roasted Plantain, Fried Plantain, Boiled Plantain, Fried Potatoes, or Boiled Potatoes. Pepper sauce is mainly used to warm a cold day.

INGREDIENTS:

* 4 Habanero peppers or Fresh chilli peppers.

* 1 Tablespoons of Tomato paste.

* 1 Onions.

* Vegetable oil or Red Palm Oil.

* Salt.

* 1 Stock cubes.

Notes: the ingredients above is use for just 5 pieces of Roasted Yam. You can as well increase the quantities of your ingredients, if preparing for the family's.

DIRECTIONS:

1. Set up your cooker or stove, place your frying pan, add your vegetable oil or palm oil to heat.

2. Wash your blender or mortar and pestle, wash the pepper and onion. If using blender, blend it and most not be smooth. If using mortar and pestle, pound it and most not be smooth also.

3. Now that your pepper and onion has been blend or pound rough medium smoothness, pour into a bowl, add to it the salt, stock cube, and the tomato paste and mix them together and set aside.

4. Back to the vegetable oil or palm oil on cooker or stove, now keep it down to cool off for like 5 minutes.

5. After it has been cool off for 5 minutes or less, pour vegetable oil or palm oil till you get the consistency of your choice, stir together with the oil.

Note: You can increase the quantity of the peppers if you prefer your pepper sauce very hot or remove the tomato paste and onion.

6. Now your pepper sauce is ready.

7. You can heat the pepper sauce for like 3 minutes or less, if serving with the kids. Enjoy with any of these; Boiled Yam, Fried Yam, Roasted Yam, Roasted Plantain, Fried Plantain, Boiled Plantain, Fried Potatoes, or Boiled Potatoes.

How To Prepare A Good Meatball Stew.

How To Prepare A Good Meatball Stew. 

Meatball Stew is one of the easy stew ever, it's normally use to eat White Rice and Beans, White Rice, Boiled Yam, Boiled Spaghetti, and Boiled Potatoes. 

INGREDIENTS:

* 700g Minced Beef (Grounded Beef).

* 4 Cooking Spoonful of Tomato Stew.

* 1 Teaspoonful of Thyme.

* 2 Teaspoonful of Grounded Black Pepper.

* Salt.

* 2 Stock Cubes.

* Meat stock.

* 5 leaves of Curry. 

 

"Notes on the INGREDIENTS". 

1. The Tomato Stew, should be fresh tomato puree (thick) or tomato paste that has been halfway cook to remove any traces of water or having a sour, acidic or citrus taste.

2. The Meatball  Stew doesn't contain spices or seasoning much. The only major ingredients contains are; Tomato puree, onions and vegetable oil which will be used in frying it.

3. We all familiar to a vegetable called Curry's Leaf, curry leaf in Nigerian is a close alternative to Fresh Basil. So you can get curry leaves, add to your cooking if you want to add some vegetables to your Meatball Stew. All you need to do is to hand pick them from the stalk and rinse them before using.

4. If you don't have meat stock, just get a clean water to use. Meat stock is just the water you get from boiling your meat with.

Before you proceed with your cooking of Meatball Stew!

1. Already, you have some Tomato Stew in freezer, bring it out and put it in warm water to defrost before you will need to use it in your cooking. But if you don't have, first of all, prepare some. Read on How to Prepare Tomato Stew by clicking here.

Notes "it's good to always have it in your freezer, a large quantities of tomato stew. It helps you to prepare any recipes you will need it faster than not having it".

2. Blend your meat.

Notes "the blending of the meat most not be smooth at all".

3. Hand picked the curry leaves from the stalks, rinse them properly and set aside till when needed.

Notes "You don't have to chopped the curry leaves, since they are small already".

DIRECTIONS :

1. Pour your minced (blend) meat into a bowl.

2. Now add; A teacup of meat stock, ½ teaspoon of thyme, 1 teaspoon of ground black pepper and 2 small stock cubes (crushed) to the minced (blend) meat.

3. Mix them in the bowl with your hand till all have a good and well incorporated.

4. Now before proceeding to the next step, set your oven to 150°C (350F).

5. Now start the molding of the mixed minced (blend) meat into smaller balls, not to be too small, but it should be big enough to the size of the meat you can you to serve your kids. When molding, don't add much pressure to it so that the meat balls will not be too solid when it done. Just use the tips of 

your finger to gently form the balls. 

Notes "As you are molding your minced (blend) meat, place them directly to the oven tray"

6. After molding all the minced (blend) meat, place your oven tray back into the oven and bake in for 20 minutes or more than. A question cross over your mind, "what if I don't have an oven!". Don't be panicked about that, you can also deep fry them. There are many ways you can bake when you don't have an oven, just fry the meatball and continue.

Notes "While baking, don't get to turn the meat balls round, so that they will bake very well".

7. Set up your cooker or stove, then place a sizeable pot you will like to use, add the Tomato Stew and the meat stock. If you don't have meat stock, just add water to it and cook for just 4 minutes or less.

8. Now add the remaining; thyme, ground black pepper and stock cubes, salt (to your best of taste.) you can also add grounded crayfish.

9. Stir very well, cause after adding the baked meatballs, you won't be able to stir any more.

10. Add the baked meatballs one after the other, then add the curry leaves or fresh basil.

11. Half cover the pot and leave cook blow the boiling point.

12. After like 3 minutes, it should be done by then, now the Meatball Stew is Ready to Serve.  

Serve and enjoy with: White Rice and Beans, Boiled Yam, Spaghetti, White Rice, or Boiled Potatoes.

How to Prepare Tomato Stew.

How to Prepare Tomato Stew.

Tomato Stew you the most used in prepare the Rice Recipes such as :

Jollof Rice,
Coconut Rice,
Rice & Beans,
Boiled Rice. etc....

And also used in other Recipes such as the Beef, pork, fish, Chicken. Etc.....

Is very good to always have already prepared tomato stew in a large quantity stored in freezer. It makes your cooking faster.

Note ; when preparing tomato sauce you don't have to add any seasoning and other ingredients to the sauce on less is ready to use, cause the sauce is just a base.

So many homes have been broken down today just because the wife doesn't know how to prepare a good food and sauce.

That's why have set my blog all alone for "foodies/recipes."

There are different ways of tomato sauce, and each are used for different recipes.

You may not get what I mean by different types, like now you want to prepare for boiled white rice. All you need is to add beef or fish or pork or chicken, with thyme, curry, Knorr, salt and pepper to tomato sauce to get the Stew used to eat boiled white rice.

INGREDIENTS YOU NEED TO PREPARE TOMATO SAUCE.

* 10Ball of fresh raw Tomatoes; known as tomate pera in Spanish and pomodoro pera in Italian.

OR

* 400g tinned tomato paste.

* Vegetable Oil.

* 2 onions.

IMPORTANT NOTE'S :

1. Tomatoes : If you are using raw tomatoes, try to get the fresh ones and not the one with lots of water. Using fresh raw tomatoes you still need to remove all the seeds if you know your blender can't blend off the seed.

2. Vegetable Oil: nowadays vegetable oil is now produce and manufactured by different companies and different sources such as following;

Melons.

Palm.

Soybean.

sunflower seeds.

cotton seed.

Palm kernel.

Coconut.

All this are still vegetables oil but has different tests and benefits, so it is advisable to always us Soybean oil or Coconut oil.

3. Tomatoes Paste : The tomato paste is usually very thick and concentrated. And if you fry the tomato paste as it is, it will burn straight away no doubt. But if I want to fry my I will add little water to it to make it watery . But in some other part of the world such as Europe, Asia, and the rest of the world there tomatoes are usually watery. And the tomato paste add more colors to your tomato sauce.

Before you proceed.

1. Wash your hands and your cooking tools such as spoons, pot, blend, etc.... And now wash your tomatoes and onions.

Don't forget; if your blend can't blend the tomatoes seeds, remove the seeds unless you are sure your blender can grind them very well.

2. If you are using the thick tomato paste that is common, mix it with warm water to get a watery. Or if you are using watery tinned tomato puree open it and pour into a plate. Then keep aside.

3. Chop the onions into small pieces.

DIRECTIONS ;

1a. Get your cooker set up and place your cooking pot on it, then pour the fresh tomato which you've already blend, and heat it for like 10 to 15 minutes or till when the water almost get dried.

1b. If you are using the watery tomato paste, pour your oil into the pot first and live it for 5 minutes and pour the  watery tomato paste, and reduce the heat to low. Cook till the water in the tomato
Paste dried as much as possible.

2. Then add the following to your fresh tomatoes blend ;

* Vegetable Oil,
* Chopped fresh Onions,

And Stir very well.

NOTE ; you don't need step "2" if you are using "1b" step "2" is for the users of "1a"

3. Fry and stir at short intervals, and reduce your cooker to a very low heat
till the oil has completely flat on top from the tomato ground. if you have fry it very well, and have an irregular line left from smearing or motion of oil. Taste the  tomato stew to make sure that the raw tomato taste is are no more.
As time goes on and practice with challenges, you will be soon be an expert.

4. Now you are OK with the taste, your tomato stew is ready to use. If you are using it immediately, add it to your cooking. But if not used keep it cool at 20°c.