Sallah stew

Muslims have a special method of preparing their Sallah stew. Everyone can attest to the fact that Sallah stew has a different aroma and taste.

In today’s edition, The Spectator would take readers through the pro­cess of preparing this festive stew.

Ingredients

2 pounds of meat

1/2 cup of oil

3 large onions

10 large tomatoes

2 peeled garlic clove

4 tablespoonfuls of celery leaves

3 scotch bonnet pepper, optional

2 basil leaves

1 teaspoonful of fresh thyme

1 canned tomatoes sauce, 15 ounce

1teaspoonful of curry powder

1 teaspoonful of white pepper

2 tablespoonfuls of smoked papri­ka

1 tablespoonful of maggie powder

2 green onion, sliced

Salt to taste

Method

-Cut and wash meat

-Boil meat with salt, and some chopped onions, garlic, and ginger in a medium pot until tender.

-Remove meat from the pot to dry. (Reserve the stock for later use).

– Put oil on fire and fry meat

-Grind or blend onions, pepper, tomatoes, garlic, parsley, celery, thyme, basil and scotch bonnet pepper.

– Add mixture to the oil and let it cook for sometime

– Add tomatoes puree, curry powder, white pepper, smoked paprika and bouillon powder and allow to boil, reduce heat and sim­mer for about 30 minutes.

Stir the pot frequently to prevent the sauce from sticking to the pot.

Add meat stock to give stew an additional taste.

Add green onions. Adjust season­ings, sauce consistency with water/ stock and salt.

Serve warm with a desired side dish.

By Linda Abrefi Wadie