Your average Nigerian stock has red onions, fresh ginger and garlic, curry powder and dried thyme and more. In Europe, America and some other parts of the world, stock is commonly made with white onions, carrots and celery. The resulting flavours are different from our Nigerian-style stock. The key though, and one thing both focus on is flavour.
My best pot has a bit of heat from the chilies, ginger and garlic and flavour from the curry powder and dried thyme.
Yes, your favourite bony cuts work a treat here – backs, bones, whatever. I generally restrict myself to beef or chicken. Sometimes, I make a mixed stock of both which I think is more balanced – rich yet light.
You don’t need to slice your onions finely for this. Quarter or roughly chop.
I remember Jamie Oliver saying that he added onion skins to his stock and I’ve tried it a few times. It might not add much to the flavour but it definitely deepens the colour.
Green Bell Pepper
I like the flavour green bell peppers add to my stock. I cut in half, remove and discard the seeds and roughly chop
Of which yellow peppers are my favourite. I dont bother chopping up, I just wash and cut in half
Fresh Ginger & Garlic
If I don’t have ginger and garlic paste, I make a quick one. I wash my ginger and garlic very well and blend with fresh water which I then strain into the mix.
Curry Powder & Dried Thyme
Must-haves in any pot of Nigerian stock – this twinned spices make a world of difference and add distinct sweet and warm notes to any pot.
Need I say more
Yes. I list it as an ingredient :). I haven’t made mine with wine or beer or anything other than water.
Sometimes, I add these – on a whim 🙂
- Black/ white pepper – whole or ground
- Coriander seeds
- Bay leaves
Place your ingredients in a pot. For a 5 litre stock pot, I tend to use
- 2 – 3 large onions
- 1 bell pepper
- 1 – 2 chilies
And adjust the other ingredients to my taste. Then I cover it all with water.
When my stock is ready, I put into bowls or jars. The fat will collect at the top but I don’t worry – I refrigerate or freeze and remove that layer before use.
Some people re-purpose that ‘fat’. Sometimes I do, sometimes I don’t.
So there – my way to Nigerian style stock. What’s yours?