Spicy SeaFood Nigerian Stew

Nigerian Stew in the  fridges means your weeks meal is half sorted out. Even guys who normally do not know how to cook will learn to cook stew as their survival meal. I have hardly eaten stew that tastes exactly the same. This comes from the quantity and type of tomatoes, pepper and onion used. I have also found that freshly ground ingredients tastes different from the tomato/ pepper mix that has been previously ground and frozen. As you will see in my recipe also there is a lot of flexibility in the quantity of ingredients. I like lots of pepper in sea foods ,so I will will use more pepper than most people for example. So feel free be use ingredients to you taste.
But again that is the exciting part,who wants to eat exactly the same thing…variety they say is the spice of life.
Also for the Yorubas there is a difference for stew for rice and the one for Eba as well as the ayamase stew made with bleached  palm oil.
Whatever it is the Nigerian stew is a home maker’s life saver any day any time.
My Seafood stew today is inspired by my love for sea foods and when I give it the pepper kick it just comes alive for me .
This Sea food stew is quite interesting with spaghetti,  yam, bread , not the sliced one though, ‘tear tear’ :).

Recipe for Sea Food Nigerian Stew

 

Ingredients
Jumbo Shrimps
Crabs with pieces of the legs
Tomatoes ( ground)
Pepper ( ground)
1 medium size onion ( chopped)
4 cooking spoons Ground  Oil
1/2 tsp Curry powder
Chicken seasoning to taste
Little water

Method
1, Dress the shrimps, removing the veins on the back. You do this by cutting through the middle of the back from top to tail. This  is where the ‘intestine is located and is where sand accumulates .
2, Clean the crab and cut each piece into two. Keep the legs also.
3, Salt the Shrimp and Crab and grate on little quantity of ginger and set aside.
4, Heat oil and fry the onion for  about 2 minutes.
5, Add the tomato/ pepper mix, curry powder and seasoning and fry  for about 10 minutes.Previously boiling your tomato/ pepper mixture before frying speeds up cooking process. Water evaporates faster when there is no oil barrier.
6, Taste the sauce to see if the the tangy taste of tomato has disappeared, this means your stew is ready. It should be slightly sweet.
7, Add the shrimp and crab and a little water to cook the seafoods for about 15 minutes.
8, Taste for salt and  serve with your desired carb.