Classic Nigerian Stew (Orishirishi)

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This is a great tomato based sauce called Stew, it’s a Nigerian/West African dish which is hot and spicy and can be served with a variety of foods for example, white rice, potatoes, yams e.t.c This can be cooked with any meat but in this instance I have cooked mine with oxtail, tripe, and cow leg. If you like you can cook it with just beef, or chicken which will only take you about 30-40 minutes. I like to mix the meat because I love all the flavours combined. Now because the meat I used is tough, it will take a lot longer to cook. Either way you will enjoy it.


2 Chopped Tomatoes
4 or 5 Chilli’s (Scotch Bonnet, up to you)
Salt (to your taste)
Knorr Cubes (2-4 to your taste)
Tripe (Shaki)
Cow Leg or Kpomo
1 Tablespoon Dried Thyme
1/2 Tablespoon Black Pepper
3 Bay Leaves
2 Onions
1 Tablespoon Minced Giner & Garlic


Start by washing the meat and brining it to boil with just a little water, add salt, knorr cubes, 1 onions, minced garlic, thyme and black pepper. The meat needs to cook for about 2 hours at least. Keep adding little bits of water because it will dry up as it cooks.

After 2 hours, place the tomatoes, chilli, the other onions and 2 knorr cubes in a food processor. Blitz until smooth, then add to the meat. Add Bay leaves to give it flavour and cover. Let it simmer for about 30-40 minutes until the tomato is no longer sour. Serve wit rice or anything of your choice. Bon Appétit!!!! 🙂


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