Badejo Stew

Name: Badejo Stew
Yield: 5
Ingredients: 700 g of badejo cut into cubes; 2 tablespoons of oil; 1 medium onion, diced; 3 cloves of garlic, minced; 250 g of canned mushrooms; 2 tablespoons of ketchup; 1 tablespoon of Worcestershire sauce; 2 tablespoons of mustard; 1 teaspoon of salt; 1 teaspoon of wheat flour; 1 cup of milk; 1 cup of heavy cream; 2 tablespoons of chopped parsley

1
700 g of badejo cut into cubes
2
2 tablespoons of oil
3
1 medium onion, diced
4
3 cloves of garlic, minced
5
250 g of canned mushrooms
6
2 tablespoons of ketchup
7
1 tablespoon of Worcestershire sauce
8
2 tablespoons of mustard
9
1 teaspoon of salt
10
1 teaspoon of wheat flour
11
1 cup of milk
12
1 cup of heavy cream
13
2 tablespoons of chopped parsley

Ingredients

1
700 g of badejo cut into cubes
2
2 tablespoons of oil
3
1 medium onion, diced
4
3 cloves of garlic, minced
5
250 g of canned mushrooms
6
2 tablespoons of ketchup
7
1 tablespoon of Worcestershire sauce
8
2 tablespoons of mustard
9
1 teaspoon of salt
10
1 teaspoon of wheat flour
11
1 cup of milk
12
1 cup of heavy cream
13
2 tablespoons of chopped parsley

Directions

1
In a pot, heat the oil, sauté the onion and garlic
2
Mix delicately, add the mushroom, ketchup, Worcestershire sauce, and mustard
3
Add the badejo, cover the pot and simmer over low heat for 10 minutes
4
Add the salt and wheat flour dissolved in milk
5
Stir well and let it thicken
6
Mix in heavy cream, warm it up, and turn off the heat
7
Serve on a platter, sprinkle with parsley, and serve with rice and crispy potato