SERVINGS
10
TOTAL TIME
1 hour
Chop the onions, wash, and drain the water. Set aside. Peel the garlic and set aside.
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Cut half of the bell peppers and remove the seeds. Wash the tomatoes, pat dry and cut into quarters. Drain the tomatoes and set aside.
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In a large stock pot, add in the oil over medium heat. Once heated through, add the tomato mixture. Begin stirring occasionally as it will begin to splash.
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Cover the pot slightly and cook. Reduce the heat to medium. Add the tomato paste, continue to stir until well incorporated.
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Add the seasoning (ginger, bay leaves, salt, and curry powder) stir well to combine, then add the shrimp powder. Stir well to combine, cover, and cook for a bit longer.
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Meanwhile add water to the blender. Stir the water around so that the remaining tomato and onion are incorporated in the water. Set it aside.
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Pour the water mixture in the tomato mixture. Stir well. Then reduce the heat, cover halfway and continue to simmer.
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Remove the stew from the stove and serve warm with rice, plantains, and meat. Enjoy.
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