I love stews! And I have sure made a lot of them. This scrumptious stew right here, will awaken your taste buds and make them fall in love; What’s not to love? It is loaded with chicken, fish and shrimp – yet another variation of stew. However, the bell pepper makes all the difference here, adding another layer of flavor. You seriously need to make this. This variation, with its fragrant combination of garlic, bell pepper, tomatoes and herbs is a classic African stew combination. This Liberian way of cooking stew, is utterly flavorfully (both green and red bell pepper) are coarsely grounded and cooked down, until most of the water is gone. Then stock is added to boost flavor and give it moisture. You know what? Chicken, fish and shrimp comes together quite naturally in this recipe, however, they are fully cooked independently, before incorporating them in the stew. If you want to omit the fish, the chicken and shrimp stand well on their own. As with most African stews quite a lot of oil is used to cook the stew often use to fry the tomatoes for a period of time to reduce the amount of acidity present in tomatoes. Here only a few tomatoes are used because of the use of red bell pepper. So you do not have to go crazy with oil- (adjust according to preference) or drain after cooking. You know what when am really trying to cut back on calories I use little oil and still enjoy it. The basic ingredients for this stew are some sort of protein (chicken, fish, beef shrimp) tomatoes, tomato paste and spices according to taste. I often don’t go to the trouble of frying the fish at home, to include in stew I buy fish from the fish market and have them do the work. Cuts down on cooking time. You may do the same. Or omit completely. Of course you can’t serve this without check rice. Stew lovers you have to got to make this Enjoy!
