FOODY CORNERS

CHAPTER 11: TOMATO

• TOMATO

Ingredients:
 Tomato
 Groundnut/ Olive oil
 Onions
 Salt
 Curry leaf
 Ginger
 Garlic
 Curry
 Thyme
 Turmeric
 Crayfish
 Beef
 Chicken, Beef or fish

Preparation tips:
1. Blend the fresh tomatoes together with ginger and garlic, onions and turmeric.
2. In a hot pot, pour in groundnut or olive oil, add a teaspoon of salt and sliced onions. Once it starts sizzling, add the past and stir. Some mix the tomato paste with the blended fresh tomatoes together before frying but you can continue with the next step and add it later.
3. While the tomato is frying, wash the Beef, Chicken or Fish and add into a pot and turn on the heat. Add in the cooking ingredients, seasoning cubes, salt, onions, pepper, chicken spices, bell pepper, curry and thyme.
4. When you notice that the oil is now on top of the tomato, stir and taste, if it still tastes sour, allow to fry more. If you didn’t add the tomato paste in the beginning, you can add it now and remember to stir often unless it will burn.
5. When the beef, chicken or fish is done, you can choose to fry it before adding to the pot of tomato. If you’re using fish, it is advisable to fry it in order to prevent it from breaking in the stew. If you’re using chicken, once it’s done cooking, separate it from the stock and add into the stew when it’s almost done, this will prevent it from becoming too soft.
6. When you add the beef and the stock into the tomato, stir and add in other ingredients; crayfish, salt and seasoning cube to taste.
7. Cut the curry leaves and pour in, stir and turn off the heat.

Serving:
Serve with white rice, yam, spaghetti and chilled drinks.