Tomato Puree Sauce (NO OIL NEEDED)

Hey Loves,
Hope y'all enjoyed my last stew recipe ?

This time we Up the Challenge some more, with an oil-Less stew. Yes, No oil needed, not even a DROP.

The other day I showed you how to make your delicious party stew at home. Today, will be how to prepare the delicious base, which is a puree sauce.

Honestly its not that hard, neither does it taste bad. Quite similar to THIS, but without the oil and tin/sachet tomato paste. Only raw, fresh ingredients.

Ingredients you will need;
Fresh Tomatoes
Fresh Pepper
Ground black pepper
2 Onion bulb (one white)
Meat(beef,fish, chicken)
Meat stock and/or Water
Thyme
Curry
Bay leaf and
scent leaf(optional)
Ginger and garlic cloves
Seasoning cubes or mix
Salt
Ginger, Garlic powder (optional)

Preparation: Boil the meat prior main cooking using salt, onions, curry and seasoning cubes. I love my meat soft and tender.

Method:-
Blend the fresh tomato, fresh pepper, ginger and onions together until a light paste forms.  Pour into a clean Pot with a lid steamer, set the stove on low heat, cover the pot and allow to steam until dry (Set the timer to 20mins). If there's still water after 10 mins, wait for another 10 mins.

Next, Add some meat stock or water (not too much though) just enough to loosen up the paste and prevent blackening(burning), 7-10 mins tops.
When this is done, set aside. 

When the taste is sweet, not raw or tangy,  then you know it's ready.
Now, Add thyme, curry, garlic mash, ground pepper, seasoning cubes or/and powder, bay leaf and salt.

Add the pre-seasoned and boiled meat.

Stir gently while, slowly adding the remaining meat stock. Leave to cook/simmer, with the lid open.

To know if stew is ready, there should be very little water(usually zero liquid) and meat should be well marinated in the tomato-pepper-ginger- garlic sauce. You should also look out for bubbles sprout on top.

Keep an eye on it, so it does not burn.

Note: Meat/beef was used. I had the meat boiled earlier, hence the meat stock.
You can make use of chicken, turkey, or fish. Bear in mind that for fish,  less is more and use the appropriate seasonings for fish.

**Your pepper can be more or less, depending. All ingredients here are important for a delicious, flavor full stewwww. Help stew taste professional even when it's homemade!

Stew can be served with boiled white rice, spaghetti, beans, Yam, plantain, agidi, moimoi, akara,etc even bread

Use to prepare stews, jollof rice and any type of porridge.

Allow to cool off, before refrigerating. When refrigerated stew can last up to 3 Weeks.