Palm Oil Stew with Meat and Fish
Palm oil stew with meat and fish is a Yoruba dish from Nigeria, built on red palm oil and a coarse paste of three different peppers. Iru, the fermented locust bean seasoning, gives it a deep savory edge, while smoked panla fish and assorted meats add layers of flavor and texture. Optional crayfish and boiled egg round it out. Spoon it over white rice, or serve it with yam.
Instructions
Put the assorted meat in a clean pot with a small amount of water. Season with salt and bouillon to taste, then cook until the meat is tender.
Blend the peppers and some of the onions to a coarse paste. It should keep some texture rather than turn smooth.
Heat the palm oil in a saucepan over medium heat. Add the sliced onions and fry them for a few minutes.
Stir in the pepper paste and the iru. Cook for 10 minutes, stirring from time to time.
Add a small amount of ground crayfish if using. Stir in the cooked meat along with its stock, and add a little more water if you want a looser stew.
Add the smoked panla fish and cook for a few minutes. Add the boiled egg at this point if you are using it.
Let the stew simmer for a few more minutes, then take it off the heat. Serve with white rice.
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