A recipe for Nigerian stew.

This stew might come in handy for your weightloss diet. I find that the use of the fresh ingredients make this healthy   Please note that this stew recipe does not include meat or fish.  It is a base stew which can be prepared ahead of time, and as it contains no meat or fish it can hold in a refridgerator for two weeks, or in a freezer for four months.  If you want to have a meat or fish stew take out from the base and add to the meat or fish, however, once you add meat or fish to the stew it will only stay good for three days in refridgerator, frozen longer. At all times boil meat first on it's own and the remove it from the stock and then add to the stew.  the stock must be refridgerated so that all the fat will solidify, and then scrape off the fat  from the stock before you use it.  For chicken, make sure you remove all skin before cooking in the same way after making the chicken stock refridgerate and remove the solidified oils.

2 fresh Red bell peppers( sweet.)
1 or 2 orange habanero peppers
2 medium sized sweet yellow onions or 1 large.
10 Roma tomatoes.
1 can crushed tomatoes 16 oz-24 oz.
1 can hunts tomato paste.
Sea salt to taste.
Cayenne pepper dried to taste.
Freshly ground black pepper to taste.
2-4 table spoons of corn, groundnut, or mazola oil.

In a food processor adding as little water as possible blend all the fresh ingredients, then place in a large pot and begin cooking on medium heat, as soon as mixture starts boiling reduce the heat to low and add the canned tomatoes and tomatoe paste.  Continue to steam this stew for about 1 1/2 hours on low heat until all the liquid has evaporated.  then add 2 - 4 tablespoons of corn or mazola  oil, increase heat, and fry the stew for five to ten minutes stirring  all the while.