Clean the onions and ginger, chop and blend with the habanero peppers (You should get about 6 cups once blended)
On a high heat, place your large sauce pan and add 5 ½ cups (40oz) of pure vegetable oil (You can always decant the oil later - more oil allows it to fry well)
Once the oil is hot, turn the heat to medium-high and sprinkle just a dash (about 1/2 teaspoon) of curry powder in the hot oil
Add the blended onions, peppers, and ginger and allow it to cook thoroughly for about 50 minutes on low-medium heat
Add (8) 6oz. cans of Tomato Paste (refer to the picture) plus a pinch of Baking Soda (about 1/4 Tsp) to the simmering mixture
Add 1 Maggi Shrimp and 1 Maggi Chicken to the stew and allow it to cook for 12 minutes
Add 3 Pieces of Bay Leaves and the chopped Green Peppers to the stew and allow it to cook for an additional 45 minutes on low-medium heat
Add 2 teaspoons of curry powder, 1 teaspoon of nutmeg, 1-2 teaspoon of dried rosemary (or use 2-3 short sprigs if fresh) and 2 teaspoons of table salt (Add more if needed). Additionally, you can sprinkle (sprinkle o, not a lot) just a bit of Adobo seasoning
After 15 more minutes, you can turn it off and proceed with making the Jollof Rice!
This stew makes more than you probably need. When you are making the Jollof, please please remember to reseason your rice! DM me on IG @samuellaskitchen if you face any issues!
