Over time, red ripe pepper and tomatoes used to be the ideal ingredients for preparing soups and stews until foodies saw the nutrients in the green tomatoes and peppers and today, it is all history.
I know and have sure taken unripe (green) sliced scotch bonnet pepper and tomatoes in some wonderful side dish that an Egun (Badagry) neighbour and Grandma (who is also one) used to make – a combo and mixture of roasted fish (eja yiyan), sliced unripe scotch bonnet pepper and tomatoes, onions sprinkled with salt – that we had with Garri back then. Oh, memories! But green tomatoes stew, oh no, I haven’t, I didn’t even know it existed. This is the first time I am sure coming across this, and I hope it will be a nice try.
One large green tomato is about 42 calories, rich in antioxidants, provides half the recommended daily amount of vitamin C, as well as 2 grams of protein and 2 grams of fiber per serving. It also contains Vitamin A as well as Vitamin K which helps in preventing the development of cancer cells. It is also rich in Vitamin B6 assists in strengthening immunity and prevents access of bad bacteria in the body.
Scent leaves, on the other hand, is a sweet-smelling plant but it is more than just that. It boasts of a lot of antibacterial, antifungal, larvicidal, and antipyretic activities that give it a prominent role in the treatment and prevention of diseases and infections. Scent Leaves contain vital bioactive substances which confer it with the above-mentioned activities including; tannins, phenols, calcium, phosphorus, iron, vitamin A, and more, all of which are essential for human health. A soup with all of these and more, will sure not be a wrong dish to test and taste. So here are the ingredients.
Ingredients
1½lb cooked chicken or any meat, 8 plum green tomatoes, 3 Ose Nsukka(habanero), 1 red bell pepper (tatase) (optional), 1½ small onion, 3 small garlic cloves (optional), ½-1 piece ogili okpei (cray fish can be a substitute), 1 handful of sliced scent leaf (basil can be a substitute), 1 cooking spoon palm oil, ¼ cup cooking oil, 2½ cups meat stock, bouillon (optional) and salt.
How To Make
Blend the tomatoes, garlic, bell pepper, Ose and 1 onion and pour through a fine mesh sieve to drain out the excess water.
Then thinly slice the onions and set aside; then slightly toast the ogili on an open flame just until you can smell it a little(do not burn). Or you can toast it in an empty pot. Just place the pot over medium heat, place the ogili into the pot and toss a few times until you can smell it a little. You could also skip this step.
Read also:Â Zaalouk Is The Spicy Moroccan Stew You Should Try Out
Heat the palm oil until very hot; then add the other oil and the onion. Sauté until the onion is translucent; then add the ogili(or crayfish if using) and fry it for a few minutes. Add the tomato blend and stir to combine with the oil. Add the meat stock(make sure you eye ball how much water you use) and cover with a lid to cook. Once the oil begins to seep to the top of the stew, add the cooked chicken and cook until the oil has floated to the top. Add the scent leaves and cook for another 3 minutes. Yes, your strew is ready. Serve with any side of your choice.
Photos Credit: Getty
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