A Warm Stew For A Frigid Night

 This is the type of weather where a big pot of stew  bubbling away on the stove is a must.It's the perfect comfort food, warning the body and the soul One is the fancily named designer stew. It is flavorful and filling, perfect after a hard day. 

Regular contributor and chef Yewande Komolafe contributed two variations of this stew in yesterday's New York Times Wednesday Food section. Obe Onibu or designer stew is a salve to those who eat it and to those who make it. Her grandmother, Iya,Agege, a successful women in her family's cloth a nd dying business would first use her grinding stone to cut up what their Igbo people called tatase a ti shomibo or red peppers and cayenne.Also added were red onions - alubosa and at rodo to red Chile. She would heat up the red palm oil until it smoked but retained its' bright orange hue.Bite sized pieces f beef and a local bean that's fermented - iru-  are cooked then softened, The stew was simmered and then fried, leaving a wonderful aroma to permeate the house.Chef Komolafe has added her spin by adding beef tendons, short ribs and oxtail similar for a few hours (Chef komolafe recommends cooking all this the day before serving)) She also added dried shrimp and miso along with anchovies for a unami flavor . The second recip there is a hard boiled egg added for more flavor and substance.

This is an easy recipe chock full of ingredients and flavors. The ribs and oxtails are trimmed of the extra fat. There are the bell peppers along with green scallions for color and pungency. There should be a pound of the peppers and in any color . You many want to use all three colors for flavor subtleties and color. onions and garlic are also added a long with tiny dried fish soaked to rehydrate. If you prefer a stronger  flavor then add anchovies. to give it some intense heat then add Scotch Bonnets or any super hot Chiles if you want.It would be best served over rice but spinach or fried plantains work just as well. As for the recipe with the eggs. Six to seven are used for this and their mild flavor can make a perfect foil for the other ingredients. They have to be hard boiled and peeled, then are added to the sauce. This is gently poured on them and then the eggs are transferred to individual plates. As for the sauce itself, it should be stirred until it's thickened and jammy.It should also be caramelized and slightly darkened at the end. Obe Oniub can be stored for up to five days in an air tight container.

This is the perfect stew for right now.I'ts easy to make  despite the large range of ingredients. A warm bowl of will be satisfying and comforting.z