For the Yoruba in western Nigeria, OMI OBE is an omnipresent stew. Literally when translated is watery stew, it serves many purposes and is a dish that would never be missing in most freezer. In many culinary emergencies, I speak from experience. Because of the taste, OMI OBE is surprisingly very easy to prepare using simple everyday ingredients. Especially with varieties of meats, which can be overwhelming. If prepared well, you will be tempted to lick your plate. This stew can be served with rice (white) ewedu soup, boiled okro, efo (vegetable), eko (agidi), beans, plantain etc.
Scotch bonnet (fresh pepper, ata rodo)
STEPS TO PREPERATION
Wash meat very well especially the entrails. place in a pot with some water, add salt, some chopped onions and seasoning cubes
Boil until meat is tender. You can cut some of them into smaller pieces at this stage.
Fry or grill meat and set aside.
Meanwhile, wash tomato, shombo, tatashe, scotch bonnet and pilled onions.
Remove the seeds of the tatashe and grind all together to a very smooth watery puree.
set aside some slized onions
Place a clean dry pot over high heat, add palm oil.
Heat palm oil until hot, pour in sliced onions, blended peppers.
Allow to boil till some oil is separated, add seasoning cubes and salt.
Pour in enough stock and water to thin down the stew, allow to boil.
add stock as desired
Add a little of the oil used in frying the meat, stir and cover.
Cook for a while, taste and correct seasoning.
Take off heat.