Sunday, July 20, 2014

How To Cook Nigerian Tomato Stew With Cowleg, Beef And Biscuit Bones

How To Cook Nigerian Tomato Stew With Cowleg, Beef And Biscuit Bones

A serving of cowleg stew
Cow leg stew can be tasteless if nothing is added to enhance the taste. In this case I added a little beef with biscuit bones to give taste to the pot of stew. Cow leg is nice to eat, but doesn't enhance food taste. I cooked this cow leg stew to experiment the tip Ruthy gave about putting a fork in the bottom of the pot while boiling the cow leg. I also wanted to experiment with meat tenderizer.
Total time used to boil this cowleg with the fork and meat tenderizer was 2 hours. It took two hours to get really soft. I think, that time was too much compared to cooking cow leg with a pressure pot. OR What do you think?

I also think that without the fork and meat tenderizer, it would have taken longer to cook. That's my thoughts.
Parboiled green amaranth with boiled rice and cowleg stew
Washed cowleg in a pot
Adding meat tenderizer, onion, curry powder  and salt

  1. Water
  2. Cow leg medium size
  3. Onion
  4. Curry powder
  5. Salt
  6. Seasoned meat tenderizer
  7. Beef
  8. Biscuit bones
  9. Tomatoes stew ( The stew contained royco seasoning cubes, garlic, ginger and pepper)

Adding washed beef and biscuit bones to the pot of  boiling cow leg
Adding cooked cowleg to tomato stew
Cow leg simmers in tomato stew and is poured into a pot and left to simmer till very tender and tasty
Cooked cowleg and biscuit bone tomato stew
Cowleg stew on boiled rice with  side of boiled green amaranth
Nigerian tomato stew served with  green vegetables and rice
This cowleg stew can be served with spaghetti, macaroni, boiled yam, plantain and boiled Irish potatoes.

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