Eso Immovable Pots Recipe
Description
Eso immovable pots is a traditional Nigerian dish that is made up of a combination of meats, vegetables and spices. This hearty stew is cooked in a slow cooker or an oven, and is served with a side of injera (Ethiopian flatbread). The stew is full of flavor and is sure to be a hit with everyone who tries it. The recipe is easy to follow and can be easily adjusted to suit individual tastes.
Eso immovable pots is a great option for a weeknight dinner as it is relatively quick and easy to make. It is also a great way to use up any leftover vegetables you may have in the fridge. The vegetables are cooked until they are tender and the flavors are combined to create a delicious and comforting stew.
Prep Time
This recipe takes approximately 15 minutes to prepare all the ingredients. This includes washing and cutting the vegetables, and browning the meat. It is important to ensure that everything is chopped and measured correctly, as this will affect the taste and texture of the stew.
Cook Time
Once all the ingredients are prepped, the stew will need to cook for up to 3 hours. The cooking time depends on the type of slow cooker or oven you are using, as well as the type of meat you are using. The stew will be ready when the meat is cooked through and the vegetables are tender.
Ingredients
- 1 lb. of beef, lamb, or chicken
- 2 tablespoons of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of ground ginger
- 1 teaspoon of turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cardamom
- 1 teaspoon of ground cinnamon
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can of chickpeas, drained and rinsed
- Salt and pepper, to taste
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef, lamb, or chicken and brown for 5 minutes.
2. Add the onion and garlic and sauté for another 5 minutes, until the onion has softened.
3. Add the spices and stir to combine. Cook for 1 minute more.
4. Add the vegetable broth, diced tomatoes, zucchini, bell pepper, and chickpeas. Bring to a boil, then reduce the heat to low and simmer for 2 hours.
5. Season with salt and pepper, to taste. Simmer for another hour, stirring occasionally.
6. Serve with a side of injera or other flatbread.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Slow cooker or oven
Notes
This recipe can be easily adapted to suit individual tastes. Feel free to add additional vegetables, such as carrots, celery, or potatoes. You can also use a variety of meats, such as pork, turkey, or even vegan alternatives.
Nutrition: Per Serving
- Calories: 350
- Fat: 9 g
- Carbohydrates: 25 g
- Protein: 25 g
- Fiber: 5 g
Recipe Tips
This recipe can be easily doubled or tripled to serve more people. You can also freeze any leftovers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat in a pot on the stovetop.
If you don’t have a slow cooker or an oven, you can also cook this stew in the Instant Pot. Simply follow the instructions, using the “Stew” setting.
This stew is also great served over rice, couscous, or quinoa. You can also top with a dollop of plain Greek yogurt or sour cream for an extra creamy finish.
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