Cayenne Pepper Stew (Shombo stew)
Cayenne pepper stew (Shombo stew) is made with Fresh cayenne pepper with no tomatoes added.
Ingredients
- 330 g Shombo (Cayenne pepper)
- 450 g Red Onions
- ½ cup Palm oil
- 2 seasoning cubes
- 2 teaspoons chicken seasoning (optional)
- 1 teaspoon salt
Instructions
- Wash Fresh cayenne pepper (shombo) and de-seed about half.
- Wash onions and reserve just a little for slicing about 50g.
- Grind cayenne pepper (shombo) and onions together.
- Place a clean dry pot over medium-high heat, add palm oil.
- When the oil is hot, pour in your pureed pepper, add seasoning cubes and salt.
- Cook until the pepper has reduced considerably and the oil is just beginning to be visible.
- Add 6 cups of stock plus water, sliced onions and meat, cook for 20 minutes.
- Taste and correct seasoning.
- Your Cayenne pepper stew is ready.
Notes
- To control the heat of the cayenne pepper, remove the seeds from some or all of the peppers.
- If you need a smoother, more blended stew, add a little tomato puree (tomato paste).