Inside this economy, nobody wants to spend their last money on meat, pepper, tomatoes, and gas… only for the stew to come out tasting like disappointment.
That pain when the colour looks pale, the taste feels flat, or the stew turns watery after all your effort, it can ruin your whole mood.
Because, after sacrificing so much to cook, the food should comfort you, not stress you.
Here are 5 common mistakes that are killing the taste and flavour of your stew.
1. Steaming Meat Without Enough Spices and Seasoning
Did you know that the water from your meat (the stock) is the foundation of your stew?
If you boil your meat with only salt and onions, your stew will taste flat.
• The Fix: Steam your meat with a rich blend of spices like Tiger Ginger, Tiger Garlic, and Tiger Curry and Thyme.
Use Larsor Chicken or Larsor Jollof Seasoning from the very start.
This ensures the flavour goes deep into the bone, not just on the surface.
This makes your protein taste better and improves the overall richness of the stew.
2. Not Frying the Fresh Tomatoes Long Enough (The 'Sour' Mistake)
This is the number one cause of sourness.
Many people are in a hurry, so they pour their meat stock into the tomatoes while they are still tasting 'slap-your-face' sour.
• The Fix: You must fry that tomato blend until the water evaporates and the oil starts to bubble on top.
Then, add Tiger Tomato Stew Mix. When the tomato starts to look grainy or break, that is when the sweetness has come out.
3. Over-Seasoning and Over-Spicing
We often think that more seasoning equals more flavour, but that’s how we end up with stew that tastes 'noisy.'
Less is more when you are aiming for a balanced taste.
• The Fix: The secret is in the quality and the timing.
Taste as you go. Never dump all your seasoning at the start.
Add a little, let it simmer, and taste. High-quality spices mean you don't need to overdo it.
4. Using the Wrong Spices (Unnamed Concoctions)
You buy expensive meat and fresh tomatoes, but then you use any old concoctions that have no character.
Instead of using unknown mixtures, stick to a high-quality base.
• The Fix: For a truly tasty stew, you need the right brand. Tiger Garlic, Tiger Thyme, Tiger Ginger, and Tiger Curry Powder bring warmth and a great aroma.
When you use the right spices and seasonings, you don’t need different concoctions; the spices do the work for you.
5. Adding Too Much Oil
Lastly, we love to see oil on top of our stew, but there is a limit.
If your meat is literally swimming in a lake of oil, it masks the taste of the spices and makes the meal feel heavy and greasy.
• The Fix: Use just enough oil to fry the paste.
If you accidentally add too much, simply spoon it out once the stew is done. Your heart (and your taste buds) will thank you.
Now, calm down and fry your tomatoes well, keep the water low, and always reach for your Tiger Spices and Larsor Seasonings to give it that correct finish.
No more heartbreak, just thick, red, banging stew every single time!
Which of these mistakes have you made? Tell us in the comments!