THREE BIRDS TOMATO STEW

PREP TIME 10 MINUTES

COOK TIME 60 MINUTES

SERVES 4 - 6 PEOPLE


Ingredients

  • For the Birds;
  • 3 Chicken Drumsticks
  • ½ Kg of Guinea Fowl
  • ½ Kg of Duck Meat
  • 1 Medium Onion (Diced)
  • 3 Cloves of Garlic (Minced)
  • 1 Tsp of Black Pepper
  • 6 Fresh Basil Leaves (Chopped)
  • 1 Tbsp of Salt
  • 800ml of Water
  • For the Stew;
  • ½ Cup of Vegetable Oil
  • 2 Medium Onions (Ring Slices)
  • 1 Tbsp of Curry Powder
  • 7 Scotch Bonnet Peppers (Slices)
  • 200g Tomato Paste
  • 8 Large Tomatoes (Puree)
  • 6 Petite Belle Peppers (Chopped)
  • ½ Tsp of Salt
  • 2 Bay Leaves
  • 1 Cup of Stock

Directions

  1. Pour the chicken drumsticks, guinea fowl and duck meat into a saucepan over medium heat.
  2. Add onion, garlic, black pepper, basil, salt, water, stir and cook for 10 minutes.
  3. Take out the chicken drumsticks, then let the guinea fowl and duck cook for another 10 minutes.
  4. Heat vegetable oil in a saucepan and fry the chicken for 4 minutes while the duck and guinea fowl cook.
  5. Take out the chicken and fry both the guinea fowl and duck for 6 minutes, then take them out of the oil.
  6. In the same pot, add the sliced onions, stir and let it fry till it’s translucent.
  7. Add the curry powder, stir, add the scotch bonnet pepper, and allow it to cook for a minute.
  8. Add the tomato paste, stir and let simmer for 3 minutes, then add the tomato puree, stir and allow it to simmer for 10 minutes, stirring continuously to prevent burning.
  9. Add the fried poultry, chopped petite belle pepper and stir in for a minute before adding salt and bay leaves.
  10. Add the bird stock, stir and let it simmer on low heat for 10 -15 minutes so they can absorb the stew.
  11. 3 birds tomato stew ready to serve. Serve with any side of your choice.
  12. NB; make sure you take out the chicken first when steaming or boiling the birds because the chicken gets tender quicker than the other birds.

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