African, Beef, Nigerian, recommended, Rice, Sauces

Duchess O Palm oil Stew 

Hi guys. How are you all doing? Hope you are making the most of the weather. Lol if it is sunny that is. 🙂
So there is this stew I have had on my mind for a while now. I mean I am already used to the ofada, ayamase et al. But I wanted something different. So I decided to make my own style of palmoil stew.
The stew is so delicious that when eaten with boiled rice wrapped in banana leaves, you will be on cloud 9.
The simplicity of the ingredients makes an awesome discovery to your taste buds. You don’t need all the fussy ingredients. You just need the unrefined ones and boy oh boy. 

I am talking too much. Let me just proceed. Hehehehe.
Ok lets get started shall we 🙂


  • 2 large Tatashe
  • 5 medium sized tomato
  • 9 habenero pepper (Atarodo)
  • Assorted meat
  • Salt
  • Onions
  • Locust beans
  • Palm oil 1 1/4 cup
  • 1 Tbs of Crayfish


  • 2 medium sized pots
  • Blender

Prep time : 10 minutes

Cooking time : 2 hours : 30 minutes

Total time : 2 hours : 40 minutes
Method :

Clean and boil the assorted meats. Boil with onions and salt.Nothing more or else it will alter the taste.

*Ideally this should have been done prior to cooking the stew.
Next blend the pepper with the tomatoes and onions. Blend smoothly. (I didn’t take the picture of all the peppers I used. Follow the ingredients list as stated.

Next boil the pepper with the of stock of the cooked meats.


Cook until the pepper is thick (25 minutes on medium heat. Once that’s done remove from the heat.


*tip: when you boil your pepper before you add it to the oil, you avoid

1: water from the pepper getting into the oil

2: cooking and frying for longer
Next it’s time to heat up the palm oil. 
Then add the palm oil and heat on very low heat for (15minutes)


We are not bleaching the oil, we are heating it up to create the unique taste.  
After 15 minutes, increase the heat a little bit and continue to heat up for another 15. Make sure it’s not bleached! 

After the palm oil has been heated(30 minutes) 
next add the onions. Let it fry for 5 minutes  
After 5 minutes 
After that add the boiled pepper and fry. At first the pepper and oil may almost be at the same level. Thats fine. Whilst cooking it will eventually separate.  

Reduce the heat and let it cook for 25 minutes uninterrupted.


After 25 minutes, check in the stew, it should have separated by now.


Next add the Iru. The smell will change immediately. That’s the effect of the iru. Allow to cook for 8 minutes

 It will get darker, that’s ok, it’s getting there.

Now add the meats. Reduce the heat and cover for 12 minutes. 

The purpose of reducing the heat is to allow the stew swap in slowly into the meat. Trust me it’s worth the patience.   

After 12 minutes, the oil would have floated back up. 

That’s it all done. 

Now for my fitfam people, I love you guys, but this isn’t all fitfam, but what you can do is after cooking, drain off oil or cook with less oil.
Enjoy the view. 

That’s it from me today.   

I will see you all in my next post.

Love Duchess O 

2 thoughts on “Duchess O Palm oil Stew ”

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