Choice of meat- chicken, country style pork ribs, goat,beef or a mixture of (I often used chicken along with another meat)
1 medium onion chopped large pieces
1 garlic clove
1-2 maggi cubes (can use beef bullion cube)
salt to taste
African red pepper to taste (can use cyenne)
4-5 ripe tomatoes
1 seeded red bell pepper
approx 2 Tbs oil
approx 3 cups rice
1 Tbs dried crawfish
1 Tbs each Nchonwu and Utazi (Nigerian crushed dried herbs) optional but reccomended
Cut choice of meat (chicken,pork,beef,goat) into large chunks, about an inch and a half size. Place into large pot with enough water
to barely cover. Add chopped onion, clove of garlic smashed, cube of bullion, salt to taste( 2-3 large pinches),
red pepper (African red pepper or chyenne)to taste.
Bring to a boil then reduce heat to medium till meat is tender. Take out meat and set aside.
In a blender, blend 4-5 ripe tomatoes and 1 seeded red bell pepper until smooth.(you may substitute tomatoes with canned or
diluted tomato paste).
Heat about 2 tablespoons oil in medium fry pan, fry tomato puree mixture until liquid had evaporated and mixture starts to dry out(this concentrates the flavors). Meanwhile bring broth back to boil and add aprox 3 cups of rinsed white rice (parboiled if available)
Amount of rice depending on amount of stock made.
When liquid comes to a boil again lower heat and add tomato mixture, adjust seasoning now if needed by adding
another maggi cube or more red pepper if not spicy enough. Add about 1 tablespoon of dried crawfish, and about 1 tablspoon each Nchonwu and Utazi.
Simmer on low loosley covered until liquid is absorbed. Try not to stir too much to keep rice from getting mushy.
Season meat pieces as desired (I use seasoning salt) and put under broiler to crisp up and add color.
Add meat to cooked rice or serve on side.
Enjoy! Enough for a small Army!
Let me know if you have any questions