5 Nigerian stews, sauces you can make without tomatoes

Tomatoes is a most loved staple in Nigeria, thus countless who can't adapt to the expansion in its cost are reluctant to make the broadly appreciated stew and are currently looking for option approaches to make sauces with which to supplement their every day dinners. In an offer to discover an answer, we have assembled a rundown of 5 prudent, nearby stews and sauces that can be made without tomatoes. 

Banga stew 

Popularly alluded to as Ofe Akwu, banga stew is a palm nut stew local to the Igbo tribe of Nigeria. While making this stew can

take a considerable measure of time as you need to remove the palm oil juice from the palm nuts, it is generally justified regardless of the anxiety at last as the taste is totally yummy. The main fixings you require include: palm organic products or palm natural product concentrate, hamburger, dry fish, vegetable (aroma leaves for ofe akwu or dried and squashed severe leaves for Delta-style banga soup), onions, crawfish, stock shapes, iru, salt and bean stew pepper (to taste)

Pumpkin leaf sauce 

Pumpkin leaf, also called Ugu, is one of most generally utilized vegetables as a part of Nigeria. Pumpkin leaf sauce which is extremely wonderful as well as exceptionally sound is essentially a sautee of fluted pumpkin leaf and onions. It unquestionably does not taste quite a while to cook. The fixings required include: slashed pumpkin leaves, prepared hamburger or chicken, cut to strips (discretionary), meat stock, vegetable oil, stew pepper, onion knob, flavoring and salt to taste.

Garden egg sauce 

An exceptionally well known delicacy in the southern parts of the nation, Garden egg sauce can substitute for the tomato stew any day. The fundamental fixings required include: Garden eggs (either purple "aubergine", white or green), palm oil, smoked fish, ground pepper (either bean stew or scotch cap), iru (flushed), onion, crawfish and salt to taste. It can be utilized to eat rice, yam or plantain. 

Ofada stew 

Also called "Ayamase", Ofada stew that is generally made to run with an extraordinary sort of neighborhood rice alluded to as Ofada rice. The sauce can however be utilized to eat typical white rice, yam, plantain and even spaghetti. The sauce is quite simple to make and the main fixings you require include: unripe habanero peppers, green tatashe or green ringer peppers, grasshopper bean flavoring (iru, ogiri okpei or dawadawa), red palm oil, onion, crawfish, grouped meat and fish. 

Miyan Kuka 

A delicacy from the northern part of the nation, Miyan Kuka is otherwise called the Boabab leaf stew. It is a most loved of the Hausa tribe and is generally presented with white rice. The key elements for setting this up stew incorporate : meat, onion, dried fish, hot peppers (washed, drenched and chipped), kuka [baobab] leaves (beat to glue), dawadawa(fermented dried seeds of the African grasshopper bean squeezed into a ball or a cake), yaji(suya flavoring), a squeeze of potash, palm oil, flavoring 3D shapes and obviously, salt to taste.