• 5 Large Pieces of Yellow Onions
  • 6 Medium Pieces of Habanero Peppers
  • 5½ cups (40oz) of Pure Vegetable Oil
  • 4 inches of Fresh Ginger
  • (8) 6oz Cans of Tomato Paste (170g each)
  • 2 Maggi Spice: Shrimp and Chicken
  • Bay Leaves
  • Green Peppers
  • Curry Powder
  • Nutmeg
  • Table Salt
  • Baking Soda


  1. Dice the onions and fresh ginger and blend it with the peppers (You should get about 6 cups once blended)
  2. On a high heat, place your large sauce pan and add 5 ½ cups (40oz) of pure vegetable oil
  3. Once the oil is hot, turn the heat to medium-high and sprinkle just a dash (about 1/2 teaspoon) of curry powder in the hot oil
  4. Add the blended onions, peppers, and ginger and allow it to cook thoroughly for about 50 minutes on low-medium heat
  5. Add (8) 6oz. cans of Tomato Paste (refer to the picture) plus a pinch of Baking Soda (about 1/4 Tsp) to the simmering onions, peppers, and ginger.
  6. Add 1 Maggi Shrimp and 1 Maggi Chicken to the stew and allow it to cook for 12 minutes
  7. Add 2 Pieces of Bay Leaves and Green Peppers to the stew and allow it to cook for an additional 45 minutes on low-medium heat
  8. Add 2 teaspoons of curry powder, 1 teaspoon of nutmeg, and 2 teaspoon of table salt (Add more if needed)
  9. After 15 more minutes, you can turn it off and proceed with making the Jollof Rice!