How to Prepare Any-night-of-the-week Stockfish and Pomo Stew Cooking Basics for Newbies

Stockfish and Pomo Stew Stock fish or okporoko stew was my late Dad's all time favourite stew especially when entertaining business associates. I was gifted with some accord stock fish and I decided to recreate this recipe but with a twist, I decided to include pomo in mine and omg the combo is just out of this world. I was gifted with some accord stock fish and I decided to recreate this recipe but with a twist, I decided to include pomo in mine and omg the combo is just out of this world. Yes, you just read all that.

Stockfish and Pomo Stew is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Stockfish and Pomo Stew is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have stockfish and pomo stew using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Stockfish and Pomo Stew:

1. Prepare Stock fish washed properly
2. Take Brown pomo thoroughly washed
3. Make ready Fresh and firm tomatoes
4. Prepare 4 big tatasha
5. Get 1 small bunch of sombo red chilli pepper
6. Take I small bunch of rodo. Fresh pepper
7. Prepare I big onion
8. Prepare 2 cloves garlic
9. Take 2 table spoon puree. I used Gino pepper onion mixed
10. Get 4 cooking soup vegetable oil
11. Make ready 1 :tablespoon Masala spice
12. Make ready Salt
13. Make ready 2 Season cubes

I use beef, goat meat, saki (cow stomach), and cow leg. Add just enough water to cover the meat, and bring to a boil. Enjoy a mix of seafood and assorted meat in this recipe. Periwinkles, stock fish, pomo, shaki (cow tripe) e.t.c.

Instructions to make Stockfish and Pomo Stew:

1. Season the stockfish properly with onions, garlic, salt and a little black pepper.. Add water and cook till almost tender, add the cleaned pomo cook a bit. Removed pomo and dtockfish from the stock. The stock from the stockfish is what you need to give the it's rich stock fish taste and aroma.
2. Put your non stick pot on medium heat. Add the oil. Throw in the garlic, give it a quick stir. As did the Gino pepper mix… Stir again… Next pour in the book fresh tomatoes mix and give it a good stir… Allow to gfy a bit… Add the stockfish stock and let it boil…
3. Once it boils till the water reduces, add the stickfish and pomo. Add the spices and taste for salt… Allow it to continue cooking… The beautiful thing about stockfish is the longer it cooks and soaks up the stew, the tastier it becomes… Same with the pomo. I love to give the pot a little shake at this junction to avoid the stew splashing all over.
4. Once the water level in the stew reduces almost completely, give the stew a good stir, finishing is by add some slices of fresh tomatoes into the pot. Allow to simmer for a bit and your delicious pit of Stockfish and pomo stew is ready. The addition of the slices of tomstes just take the taste to a whole different level. 😉😉
5. Enjoy the stew with Rice, yam or even fresh boiled okra.

Enjoy a mix of seafood and assorted meat in this recipe. Periwinkles, stock fish, pomo, shaki (cow tripe) e.t.c. Abak Atama Soup Periwinkles, stockfish, Palm fruit, Atama and other spices are what makes up this. The recipe for preparing delicious Ogbono soup. Easy and quick steps to cook the perfect Ogbono soup with the right draw, aroma and great taste Stew Opens in new window.

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