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Royal Red Stew Recipes



Tasty Traditons

Helen'sJollof Rice

(Vegan if meat is not added)



  1. Use 1 cup of Royal Red Stew for every 3 cups of cooked rice.

  2. Mix thoroughly. (You can add optional items such as slightly cooked mixed vegetables, cooked shrimp, cooked diced meat)

  3. Steam in a tightly covered pot at low heat for about 30mins. or bake in a pan covered tightly with foil at 350 F for about 20 mins. (Heat for longer if the quantity of rice is large).

Goat Rice.jpg

Goat Rice Broccoli


2-3 lbs goat meat cut into chunks

2 tsp salt 

Seasonings such as knorr or maggi if desired

4 cups water

Broccoli spears

1 jar Royal Red Stew

Cooked rice



Combine goat meat, water, salt, seasonings in a pot and boil at medium heat until desired tenderness. In another pot, combine Royal Red Stew, two cups of the goat broth and the goat meat and simmer for about 20 minutes.

Broccoli preparation: In a pot boil enough water that would cover the broccoli. Add salt to the water if desired. After water boils turn off the heat and add the broccoli. Let sit in water for 5 minutes. Serve stew and broccoli over rice


Jollof Rice With Oxtails


Helen's Jollof Rice (see recipe elsewhere on this page)

1 jar Royal Red Stew

2-3 lbs. Oxtail

Salt and seasonings.



Trim fat from oxtail and put in a pot. Cover with water and add salt and other seasonings such as knorr or maggi. Boil until oxtail is at your desired tenderness. Remove excess oxtail broth and keep. Add a jar of Royal Red Stew plus a cup of oxtail broth. Simmer for about 15 minutes. Serve over jollof or white rice.


Beans & Sliced Yams


Cooked beans (see recipe on this page)


Salt (optional)


Peel yams, cut into slices and cover it with water in a pot. Sprinkle with salt if desired. Boil until the desired tenderness. Enjoy with beans, scramble eggs, and stew with meat.


Zimbabwean Beans - Vegan


1 lbs. dry Pinto beans (or any dry beans of your choice)

1 16oz Royal Red Stew (mild or spicy hot)

1 large onion, diced

1/4 tsp black pepper

1 tsp curry powder

2 tbs salt

2tbs cooking oil

1/4 cup cooking oil



Clean Beans:  Pour beans in a large tray and pick out any small rocks and debris that may be present.

Rinse and drain beans.

Add beans to pot and cover with at least 3 inches of water. Cover pot and place on stove turning heat to high and bring to a rapid boil for 1 minute.  Remove from heat and let soak, covered, for 1 hour. Then drain and lbs. rinse beans.

Add 5 cups cold water or enough to cover beans by 3/4 inches.

Add 2 tbsp cooking oil cover and place on stove on high heat.  Let it come to the boil then reduce heat to medium and let beans cook until almost soft about 40mins

As beans are cooking prepare your sauce: -

In a large pan pour and heat up the 1/4 cup oil on medium high heat

Add the diced onions and fry adding 1/4 tsp black pepper and 1 tsp of your favorite curry powder

Stir until onions are soft

Add 1 bottle of Royal Red Stew Sauce and mix in until hot then pour mixture into the beans adding 2 tsp salt to taste and mix carefully.  (For a thicker and richer taste use 1 and 1/2 bottles of the Royal Red Stew Sauce)

Continue to cook another 20-30 mins on simmer mixing occasionally until your beans are cooked.  Let stand 20 mins and serve over rice, as a side dish to any meal or simply enjoy by themselves.


Deluxe Scrambled Eggs


  • 4 eggs

  • 4 tbsp of Royal Red Stew

  • 1 small onions - sliced

  • 1 small green or red bell pepper-sliced

  • 1 tbsp oil


  • Heat oil in a frying pan until hot

  • Add onions and bell peppers and stir fry briefly

  • Add Royal Red Stew, stir and simmer for a few minutes

  • Beat eggs and sprinkle with salt. Add to frying pan mixture.

  • Simmer until egg is formed. Flip the eggs and simmer for about one more minute.

Remove from heat and let stand a few minutes. Serve with bread (toasted or untoasted), bagels, pancakes, waffles, fried or boiled plantain, fried or boiled yam, fried/baked or boiled sweet/regular potatoes.


Baked Tilapia & Fried Yam Sticks


Royal Red Stew

Baked Tilapia (See recipe elsewhere on this page)


Cooking oil



Peel yam and cut into sticks. Sprinkle with salt if desired. Fry in oil until it is crispy and light brown. Scoop Royal Red Stew on the yams. Enjoy with the Tilapia or any other entre.

Comfort Favorites



Beef Stew


2-3 lbs. boneless  beef

1 16-oz jar Royal Red Stew (any flavor)

4 medium potatoes

1 medium onions- chopped

2 tsp salt

2 tsp garlic



Cut beef into chunks and place in pot. Add salt, garlic and onions and stir very well. Do not add water. Cover tightly and heat at medium heat stirring occasionally until meat is done.

While meat is cooking, peel potatoes, cut into chunks, place in separate pot, cover with water, sprinkle with salt and boil until it is medium done (Do Not Overcook).

Drain potatoes and add it to the pot of beef. Add Royal Red Stew to the mixture and simmer for about 15 minutes. Eat it by itself or enjoy with rice, plantain, yam, fufu, etc.


Red Stew Chili


1 16oz Royal Red Stew

1 lb ground beef

1 16oz can kidney beans

1 medium onions - chopped

1/2 tsp salt

1/2 tsp black pepper

1/2 cup of water

1 tsp garlic

toppings (optional)

shredded cheddar cheese



In a pot, brown ground beef with onions until done. Drain excess grease. Stir in remaining ingredients, except the cheese, avocado and other toppings.

Bring to boil. Reduce heat to low and simmer for 20 minutes. Garnish with toppings.

Egusi Soup


  • 1½ cups Royal Red Stew

  • 2 lbs. chicken, beef or fish – cut up

  • 2 cups ground Egusi (melon)

  • 1 medium onions- chopped

  • ½ lbs. frozen or fresh chopped spinach- thawed, extra water squeezed out.

  • 1 tsp salt

  • 4 cups water

  • 2 cubes Maggi or Knorr seasoning


  1. Combine meat, onions, Maggi/Knorr and salt in a pot, cover tightly, and boil at medium heat until the meat’s own juice comes out (about 10 minutes).  

  2. Add water, stir and boil until meat is done. 

  3. Add 1½ cups of Royal Red Stew and Egusi, stir and boil for about 15 minutes.

  4. Add spinach, stir and boil for 5 minutes.

  5. Taste the soup, add more salt and/or Maggi/Knorr if desired. Remove from heat. 

This soup tastes great without palm oil and cray fish (ground shrimp). However, you can add these items to the soup if desired.

Vegetable (Spinach) Soup


  • 1-16oz jar of Royal Red Stew

  • 2 lbs. cooked meat

  • 1lbs. frozen spinach (thawed and extra water squeezed out)

  • 1 medium onion – chopped

  • 2 tbsp oil (palm, corn, vegetable or peanut)


  1. Heat oil in the pot. Stir fry onions briefly.

  2. Add Royal Red Stew and meat, stir and simmer for about 10 minutes.

  3. Add spinach, stir. Add salt and/or any other seasoning to taste.

  4. Simmer for about 10 minutes. It is done!

Enjoy this delicious and nutritious soup with rice, eba (garri), fufu, pounded yam, amala, plantain, potatoes, yam and much more.


Sweet Potatoes & Wing  Feast


1 cup Royal Red Stew

2-lbs chicken wings- cut up

1-lb sweet potatoes – cut into chunks

1 small onions

½ cup of water

½ lbs. baby carrots


1. Combine wings, water and onions in a pot, season with salt and your favorite seasonings.

2. Cover pot and boil until wings is almost done.

3. Add sweet potatoes, Royal Red Stew to the wings and broth and stir. Boil until sweet potatoes and carrots are done but firm. (Do not overcook).

You can use plantain, yam or regular potatoes instead of sweet potatoes.


Stewed Beef with Bell Peppers


4 lbs. boneless chuck roast beef

2 medium onions- chopped

2 bell peppers- cut in wedges

1 tbsp salt

2 tsps. garlic

1 jar Royal Red Stew


Cut beef into chunks and place in pot.

Add spices and onions and stir very well. Do not add water.

Cover tightly and heat at medium heat stirring occasionally until meat is done.

Add 1 jar Royal Red Stew- simmer for about 5 mins.

Remove from heat and add bell peppers, stir and serve


Stew Fish with Bell Peppers

Fish fillets

Brine solution (1 tablespoon of salt per cup of water)


Royal Red Stew

Soak fish fillets in brine solution for 10 minutes (DO NOT SOAK FOR LONGER)

Remove from brine solution and pat dry with paper towels.

Squeeze fresh lemons onto fish and let stand for 10 minutes

Marinate fish with Royal Red Stew and put in the refrigerator for 30 minutes

Place fish in baking pan, spread Royal Red Stew over fish, covered with foil.

Bake at 350F for 30 minutes.


Uncover pan, baste fish, bake uncovered for 20 minutes.

Remove from over, add bell peppers marinating in the stew surrounding fish. Serve

Simple Sensations

Pasta with Meatballs


  • Pasta of any kind

  • 1lb Meatballs or sausage (fully cooked)

  • 1 16oz jar of Royal Red Stew


  1. Prepare pasta according to package directions. 

  2. Combine Royal Red Stew with meatballs or sausage and simmer for about 20mins. Scoop sauce over pasta and enjoy.


Baked Tilapia


3 lbs Tilapia- whole with slits or cut into chunks

Brine solution- (mix 1 tbsp of salt per cup of water)

Fresh lemon or lemon juice

1 jar Royal Red Stew (use Spicy Hot or Extra-Extra Hot flavors if you like it spicy)



Make enough brine solution to cover the fish and keep soaked for 30 minutes. Remove fish from the brine solution and pat dry with a paper towel. Squeeze lemon on all sides of the fish. Let stand for 10 minutes. Pour Royal Red Stew onto fish and marinate all sides and crevices with the stew. Place fish in a baking pan and cover tightly with foil. Bake for 30 minutes at 350F. Remove the pan from the oven and baste the fish with the broth that has been formed. Bake fish uncovered for another 30 minutes. Serve hot with your favorite side dishes.


Royal Red Stew & Yam Slices

1 jar Royal Red Stew

1 medium yam

Salt (optional)


Peel the yam and cut it into slices. Put yam slices in a pot and cover with water. Sprinkle with salt if desired. Boil until desired tenderness. Scoop Royal Red Stew over the yam and enjoy a sensational flavor.


Stewed Mixed Vegetables - Vegan


1 lb. Fresh green beans

1lb Chopped broccoli crowns

1lb chopped cauliflower crowns

2 tsp salt

1 tsp black pepper

2 tsp garlic

1 jar Royal Red Stew



Mix vegetables, seasonings, and Royal Red Stew in a bowl or pot very well.

Heat at high heat while stirring for about 3 mins.

Lower heat, simmer for 5 minutes. Serve.


Expressed Scrambled Eggs


4 eggs

4 tbsp of Royal Red Stew


1. Beat eggs in a bowl and sprinkle with salt if desired.

2. Heat Royal Red Stew in a frying pan at medium heat.

3. Add beaten eggs and scramble until done.

Enjoy with fried or boiled plantain, bread (toasted or untoasted), bagels, pancakes, waffles, fried or boiled yam, fried/baked or boiled sweet/regular potatoes.


Beans & Boiled Plantains - Vegan


1-16oz jar of Royal Red Stew

2 cups of beans

2 tsp salt

1 medium onions – chopped

5 cups of water
Ripe or unripe plantains - depending on your preference


1. Combine beans, water and salt and boil until beans are nearly soft.

2. Add onions and boil until beans are soft.

3. Add Royal Red Stew and mix well. Simmer for about 10 minutes. Eat it as an entree with sides such as rice, plantain, potatoes, vegetables, yam, and much more. You can also enjoy it as a side dish with meat or seafood.

4. Peel plantains, cut into chunks and cover it with water in a pot. Sprinkle with salt if desired. Boil until the desired tenderness.


Basmati Rice


  • Basmati Rice


Start with 2 cups of water for every 1 cup of rice. Bring 6 cups of water to a boil in a pot that can be covered tightly. Add 2 teaspoons of salt. Add 3 cups of Basmati Rice and stir. When it starts boiling again, reduce the heat to low (setting 1). Cover tightly (if your lid does not cover tightly, then cover the pot with foil before covering with the lid). Cook for 20 minutes. If not satisfied with the hardness or softness of the rice, next time add or reduce the amount of water to achieve the texture that is perfect for you. Remember that if you are using the rice to make Jollof Rice, the rice should be a little harder

Tips for Cooking White Rice

Some people like their rice very soft while some like it hard. The key to cooking great rice is the amount of water used to make it and the length of time one cooks it for. You have to measure the rice and the water so you can know the formula that you like best and be able to replicate it every time. 

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