Wele / Kpomo Stew
This stew is a banger and goes well with any dish of your choice. Using both soft and medium textured cow hide for this stew makes it more graceful.
Equipment
- Sauce Pan
- Wooden Spatula
- Plate
- knife
Ingredients
- 1 kg Wele/kpomo cleaned
- 200 g fresh tomatoes blended
- 1 medium onion sliced
- 3 cloves garlic minced
- 200 g tomato paste
- ¼ cup mixed scotch bonnet pepper
- 3 bay leaves
- 1 tsp curry powder
- 1 tsp rosemary powder
- 1 ½ tsp salt
- 2 tbsp crayfish powder
Instructions
- Pour the vegetable oil in a sauce pan on medium high heat
- Add onion and the it sweat for 2 minutes stirring occasionally
- Add tomato paste, stir in and let it simmer for 7 minutes
- Add the tomato and scotch bonnet pepper puree, stir and add bay leaves, curry powder, rosemary powder, salt, crayfish powder, give it a quick stir and allow it to simmer for 5 minutes
- Add the wele/kpomo, stir it into the stew then cover, turn down the head and let it slow cook for 20 minutes
- Take of the lid, stir and allow it to simmer for another 5 minutes
- Wele/Kpomo stew is ready to serve, serve with any side dish of your choice
Video
Notes
Kid-Friendly Adaptation: The wele should not be too hard.