For people that live in Surulere in Lagos, you would know the popular joint close to Akerele called Bank Olemoh. The Rice and stew served at the local restaurant (Buka) there is popularly called Bank Olemoh Rice or Designer rice or Designer stew and rice. I have also heard it is popularly called Ofada Stew and sometimes people mistake it for Ayamatse. The concept of designer stew is not the what we think in terms of name brands but the idea is to have multiple proteins in one pot of stew. Your proteins could range from beef to egg to tripe(shaki) to cow skin (pomo) to chicken etc. This stew is a little complex but indeed very interesting to make and it was the first dish Afrolems started with. Hope you find it easy to make. Seasons feedings….enjoy!
Shaki (cow or goat tripe)
Pomo (Cow skin)
or whatever other protein you would like to add
8 tomatoes ( if you can get 2 of the pieces of tomato that are almost bad, that helps) – blended
3 scotch bonnet peppers- blended
1 red bell pepper- blended
3 cooking spoons of palm oil
1 bulb of onion- chopped
1 tablespoon of dawa dawa (iru) or Locust beans
2 tablespoons of salt
1 table spoon of dry pepper
4 cubes of Maggi
*Wash, season and boil all protein.
*Fry the protein separately till brown and somewhat crispy
*Heat up 2 cooking spoons of palm oil till it turns clear. This is what is called bleaching of the oil. To prevent your smoke alarm from going off, continually take it off the burner to cool and re-heat till its clear.
*Fry the Iru (locust beans) for 2 minutes and take out of the oil.
* Toss in the onion and blended tomatoes and peppers and fry it dry.
*Pour in the seasoning and stock from the boiled protein if any.
*In a separate pot, bleach the rest of the palm oil.
* Pour in the fried protein into the pot of stew
*Once the other oil is bleached, pour into the pot of stew. (Be careful not to let it splash on your face so pour it with the cover of the pot protecting your face)
* stir in and allow to simmer for about 3 minutes.
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