Chidis' Igbo Stew

I actually just made this recipe on Sunday the 15th--with my husband’s help since he is from Nigeria and this is a favorite among his family. You can use any kind of meat combinations you prefer. I used stew meat and chicken thighs.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 6  chicken thighs, on bone
• 3  lbs stewing beef
• 5 -6  medium  hot house tomatoes
• 2 (6 ounce) cans tomato paste
• 1⁄2  red pepper
• 1 -2  jalapeno
• 1  red onion
• 1  white onion
• 5  garlic cloves
• 3  tablespoons  hot sauce (optional)
• 2  tablespoons salt
• 1⁄2 cup  vegetable oil
•  fresh ground black pepper
•  fresh basil
•  fresh cilantro
•  fresh spinach
•  fresh thyme

Directions

1. Use a stew pot and boil enough water to cover all the meat, onions, vegetable oil and salt.
2. Boil until tender/almost done.
3. Meanwhile, puree together tomatoes, garlic, tomatoes paste, jalapeno, red pepper, and fresh herbs.
4. When meat is ready, drain off all but about 1 1/2 cups of broth.
5. Add in the puree mix; cover and stew for about an hour. Approximately 15 minutes before done add in fresh cut spinach.
6. Serve with your choice of rice.