West African stock recipe, why? I decided to do this page as every single soup, stew or sauces may require some of this.
For centuries women from most of Africa have simmered meat and fish over open fire in clay pots while they go out to work on farms. By the time they got back their simmering stock or broth is ready for the next stage. The flavours from this is intense and the result? Amazing meals
With our fast pace world, people do not have the luxury of time to simmer for hours so they use store bought stock cubes to enhance the taste of their food. I do not have any objection to that. However, I have come to understand that spending a few hours each week to prepare my stock spares me the use of stock cubes and I can do my meals for 30minutes or less especially on weekdays.
This West African stock recipe use different kinds of meat and fish. Everything used for the stock is not discarded but used in the next recipe.
I have two ways of cooking this: in the slow cooker and over a stove. I would show you both here. At first glance it seems like a ton of things to do. Do not be put off as it is only the prep work most of the time you would not be doing anything.
I hope you find this West African stock recipe useful. If so share your experience below:
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