LOCAL EDO STEW........

  There are so many way one can cook a stew. But there is a local way you can cook your stew that you can achieve a very special taste.

                
                                                             















                                     RECIPES

                  *Native spice (evbarie)
                  *Palm oil,
                  *Dried fish (ebevbarie)
                  *Prown (enitan)
                  *Dried bush meat
                  *Crayfish
                  *tomatoes
                  *fresh pepper
                  *salt
                  *Onions.
                        METHOD OF PREPARATION.....
   Blend your tomatoes of about a litre when blended and put aside, blend your onions of about three average size and pepper  along with the  tomatoes and put aside. Also blend your crayfish dry and put aside too, then slice another two onions of the same size and put aside, wash the bush meat with hot water to avoid sand, rinse the fish too with worm water.
   You are going to put a clean dry pot on the fire, then put a little more than a quarter of a litter of oil into the pot and allow to heat up a little and then put in little salt and your sliced onions, then allow to fry for about four minutes under low heat so the onions be fully fried brown. Then turn in your blended tomatoes, fresh pepper and onions into the pot, add your native spice(evbarie), wash the prown (enitan) and add, put the washed bush meatand then cover to boil dry till the oil is fully out, but still allow the oil to cook the tomatoes and others for about ten minutes. Then put a little water, put in the dried fish(ebevbarie), then the blended cray fish, cover and then allow to boil for a wile till is desireably tick.
Your special local stew is very much ready. You are going to enjoy this more than ever.