GB2582822A - Dry food mix for preparing sauces and stews - Google Patents

Abstract

A dry food mix for the preparation of a sauce or stew comprises at least 80 dry weight percent dried tomato particles, dried bell pepper particles and dried onion particles. The dry food mix may further comprise dried chilli pepper. The mix may also contain between 0.5 and 10 wt% water. The tomato, bell pepper and onion particles may have an average particle size of 400 to 1000 microns and at least 80% of the particles may be within the range 400 to 1000 microns. Also disclosed is a method of preparing the dry food mix by mixing tomatoes, bell peppers and onions. The mixture may be dried to form particles, the ingredients may be added in the form of particles, or any combination thereof. Also disclosed is the use of the dry food mix for the preparation of a sauce or stew comprising rehydrating the dry food mix with a fluid and heating.

Description

DRY FOOD MIX FOR PREPARING SAUCES AND STEWS

The present invention relates to food formulations and more particularly to a dry food mix for the preparation of a sauce or stew. In particular, the dry food mix can be used to make a red pepper sauce or a red pepper stew base for use in cooking stews.

Background

The red pepper stew base is fundamental to preparing and cooking stews and sauces in Nigeria/West Africa. It is often used as a base from which other traditional dishes are made.

The process of preparing most Nigerian and West African stews and sauces typically involves the use of a food processes of any type, such as motorised or manual blenders and mills or any appliance capable of liquefying, blending or making a puree out of a fresh vegetable base. A typical method of preparing a red pepper stew base is as follows: 1. Wash and cut/slice/dice fresh red tomatoes or tinned tomatoes; 2. Peel, wash and cut/slice/dice any type and colour of fresh onions; 3. Wash, de-stalk Men cut/slice/dice red (or any colour) fresh bell peppers; 4. Wash and de-stalk chilli peppers (such as scotch bonnet or any variety of hot spicy/chilli peppers): and 5. Place all the ingredients in a food processor or blender and liquefy/blend. Depending on the power of the motor, water may be added to the mix to encourage the blending process. Once blended to a smooth consistency, season the mixture and cook off in a pan with heat.

The cooking process involves evaporating the fluid from the mixture, adding any variety of cooking oil and seasoning to taste. In some cases, depending on the dish being prepared, the residual paste (from the base mixture) is fried in oil. Once cooked, precooked meats (of any type, including fish), fresh fish and vegetable products (such as tofu and mixed vegetables) can be added to finish off the cooking process and then consumed with a dish of choice.

There are many recipes for the red pepper sauce/stew base. These mainly involve making the base recipe using fresh vegetables from scratch (using a blender or food processor to process the vegetables into a liquid/fluid/puree, adding broth, spices of choice and cooking over heat).

An alternative method for preparation is to roast the vegetable in an oven for a period of time. The roasted vegetables are then put into in a blender/food processor and processed until the desired consistency is achieved. The processed blend is then emptied into a sauce pan, seasoned and cooked.

However, there are a number of issues associated with the traditional cooking methods: 1. It is time-consuming to make stews from raw and fresh ingredients and requires some level of cooking expertise. The lack of experience in preparing stews may dissuade a person from preparing a stew. Further, the long preparation time and inconvenience may dissuade a person who may not have the time or patience to prepare the red pepper stew base from scratch.

2. Peeling raw onions causes irritation of the eyes.

3. In order to cook off the liquid from the base mixture, the cooking process involves boiling off (evaporating) the liquids/fluids until a desired taste and consistency is achieved. This long cooking time may result in degradation of some of the vitamins and nutrients in the stew base.

4. If, during the cooking processes, foam is formed in the pot, this may overflow causing a mess to the cooking appliance.

Individuals and food retail enterprises who want to prepare the red pepper stew base must cook it from scratch, using fresh vegetables, that is, manually chopping tomatoes, bell peppers, onions and optionally any type of chillies, or using a food processor to chop, blend or liquefy the base ingredients to form the base.

Thus there is a need for improved food formulations which alleviate the problems associated with traditional stewing methods.

Summary

The present invention provides a dry food mix for the preparation of a sauce or stew, the dry food mix comprising dried tomato, dried bell pepper and dried onion. In particular, the dry food mix comprises dried tomato particles, dried bell pepper particles and dried onion particles, wherein at least 80% (w/w) of the total weight of the dry food mix is the dried tomato particles, the dried bell pepper particles and the dried onion particles.

The present invention further provides a sealed package comprising the dry food mix of the invention, preferably wherein the sealed package is vacuum sealed.

In a third aspect the present invention provides a method for preparing the dry food mix, comprising providing tomatoes, belt peppers and onions, and mixing the tomatoes, the bell peppers and the onions together to form a mix, wherein: (i) one or more of the tomatoes, bell peppers and onions are dried and/or the method further comprises drying the mix; and (ii) one or more of the tomatoes, bell peppers and onions are in the form of particles and/or the method further comprises preparing one or more of tomato particles, hell pepper particles and onion particles from tomatoes, bell peppers or onions.

In a fourth aspect the present invention provides a use of the dry food mix of the invention for the preparation of a sauce or stew comprising rehydrating the dry food mix with a fluid and heating the rehydrated mix to provide the sauce or stew.

The dry food mix of the invention is capable of being easily reconstituted with liquids (including, but not limited to water, stock and all types of cooking oils) and can be used in the preparation of stews and sauces. In particular the dry food mix is an instant pepper stew base mix which can he used in the preparation of Nigerian/West African stews and sauces.

The dried food mix naturally takes on the flavour of the base ingredients and can be seasoned to taste by the consumer. It has a wide variety of uses in the food service industry as an ingredient in retail food products and in-home use. The vegetables are dried primarily to preserve them and to ease their storage and handling. Furthermore, the process of dehydration I drying prevents chemical and microbiological deterioration. The dry food mix is shelf-stable facilitating its storage and distribution. Further, surprisingly it can he used to produce a stew or sauce that has a substantially similar or better) taste, appearance and consistency to a stew or sauce prepared from scratch directly from equivalent fresh whole ingredients.

Brief Description of the Drawings

In relation to the present invention reference is made, by way of example only, to the accompanying drawings in which: Figure I shows a bar chart of the result of question 1 of example 3. Figure 2 shows a bar chart of the results of question 2_ of example 3. Figure 3 shows a bar chart of the result of question 3 of example 3. Figure 4 shows a bar chart of the results of question 4 of example 3. Figure 5 shows a bar chart of the result of question 5 of example 3. Figure 5 shows a bar chart of the results of question 6 of example 3. Figure 7 shows a bar chart the result of question 7 of example 3. Detailed Description As described above, the present invention provides a dry food mix for the preparation of a sauce or stew, the dry food mix comprising dried tomato, dried bell pepper and dried onion, and optionally dried chilli pepper.

The dried tomato, dried bell pepper and dried onion can be dried tomato particles, dried bell pepper particles and dried onion particles. In particular, it is not intended that the dry food mix comprises large pieces of these components. Rather, the dried tomato, dried bell pepper and dried onion are in small pieces, i.e. particles, as a result, for example, of milling, grinding, chopping er mincing the tomatoes, bell pepper and onions before and/or after they are dried. In one embodiment one, two or all of the dried tomato particles, dried bell pepper particles and dried onion particles may be milled dried tomato, milled dried bell pepper and milled dried onion. The tomato, bell pepper and onion particles may be in the fount of powder or flakes. The use of small pieces (particles) of tomato, onion and hell pepper advantageously avoids the need for an end user to provide a blender or food processor to make a puree blend of the vegetables, which reduces the cooking time.

The present inventor has found that a product most closely resembling a traditional Nigeria/West African red pepper stew base prepared from scratch cart be achieved using the dry mix of the invention when very small particles sizes for the components are avoided, since these can lead to a consistency after rehydration that is too viscous. In particular, according to an embodiment of the invention one or more of the dried tomato particles, the dried bell pepper particles and the dried onion particles may have an average particle size of 400 to 1000 microns, preferably 450 to 900 microns, more preferably 500 and 800 microns. It is preferred that where particle Si7C is referred to in terms of average particle size, at least 80%, preferably at least 90%, more preferably at least 95% of the particles are within the said size range.

Preferably these particle sizes apply to the dried tomato particles. More preferably these particle sizes apply to the dried tomato particles and one of the dried bell pepper particles and the dried onion particles. Most preferably these particle sizes apply to all three of the dried tomato particles, the dried bell pepper particles and the dried onion particles. Particle size can be measured by sieving.

In a preferred embodiment the dried tomato particles, the dried bell pepper particles and the dried onion particles all have an average particle size of 500 to 800 microns, wherein at least 95% of the particles are within the said size range.

The dried tomato, dried bell pepper and dried onion together form the major part of the dried food mix. In particular, at least 80% (wON) of the total weight of the dry food mix is the dried tomato, the dried bell pepper and the dried onion. Preferably at least 90%, more preferably at least 95% (w/w), of the EMI" weight of the dry food mix is the dried tomato, the dried hell pepper and the dried onion. In one embodiment the dry food mix consists of dried tomato, dried bell pepper, dried onion, and optional dried chilli.

The food mix is a dry food mix and therefore has a low water content. In particular, the term "dried" or "dry" as used herein includes the term "dehydrated", and where it is used herein in relation to the tomatoes, bell peppers, Onions and chilli pepper it refers to the vegetable having a reduced water content as compared to the fresh vegetable. Accordingly, the dry food mix can also be regarded as a dehydrated food mix or a dry food mix comprising dehydrated tomatoes, dehydrated bell peppers and dehydrated onions, and optionally dehydrated chilli pepper. In one aspect the dry food mix contains less than 20 % (w/w) water based on the total weight of the dry food mix, preferably less than 10% (w/w) water, more preferably less than 5% (wiw) water. In a further aspect the dry food mix contains between 0.5 and 20 % (w/w) water based on the total weight of the dry food mix, preferably between 0.5 and 10% (wiw) water, more preferably between 0.5 and 5% (wAv) water, In a still further aspect the dry food mix contains between 0.1 and 20 % (w/w) water based on the total weight of the dry food mix, prefeiably between 0.1 and 10% (w/w) water, more preferably between 0.1 and 5% (w(w) water.

The term "dehydrated" or "dried" within the context of the present invention means that the vegetable (such as the bell pepper. onion, tomato or chilli pepper) to which it refers has been treated so as to reduce the water content. In particular, the dried vegetable contains 50%, 40;°x* 30%, 25%, 20%, 15%, 10%, or 5% (w/w based on the weight of the vegetable) water or less. Preferably, the dried / dehydrated vegetable contains 25% or 20% (w/w) water or less. Most preferably the dried /dehydrated vegetable contains between 0.5 and 10 % (w/w) water.

The dry nature of the food mix means that the dry food mix is shelf-stable and can be stored in a sealed container at room temperature (typically between 15 and 25°C).

The tomato for use in the present invention is the berry of Soliimun 1:,ico7erAny tornalo cultivar may be used. Preferably the tomatoes used are red tomatoes.

The bell pepper for use in the present invention is the fruit of the non-spicy cultivar of Capsicum camuum. It is also known as a pepper, sweet pepper or sweet bell pepper. Bell peppers are typically available in a variety of colours, including green, red, yellow and orange. Any colour of hell pepper may be used. Red bell peppers or a mixture of red and green bell peppers are preferred. The present inventor has found that a product most closely resembling a traditional Nigeria/West African red pepper stew base prepared from scratch in terms of colour can be achieved using a mixture of dried red and green bell peppers.

Any onion type may be used for the present invention. The onion may he any edihie cultivar of any species of the genus Ai Hum. Preferably it is the bulb of any edible cultivar of AIhum cepa.

The amount of dried tomatoes by weight that is present in the dry food mix can be between 30 and 60 % (w/w), preferably between 50 and 60% (w/w), of the combined weight of the dried tomato particles, the dried bell pepper particles and the dried onion particles.

The amount of the dried onion by weight that is present in the dry food mix can be between 20 and 55 % (why), preferably between 20 and 30 70 (w/w), of the combined weight of the dried tomato particles, the dried bell pepper particles and the dried onion particles.

The amount of the dried bell pepper by weight that is present in the dry food mix can he between 10 and 30 % (w/w), preferably between 20 and 30 % (w/w), of the combined weight of the dried tomato particles, the dried hell pepper particles and the dried onion particles.

In a preferred embodiment based on the combined weight of the dried tomato, dried hell pepper and dried onion in the dry food mix, the dried tomato is present at between 50 and 60% (w!w) of the combined weight, the dried onion is present at between 20 and 30 % (w/w), and the dried bell pepper is present at between 20 and 30 % (w/w) of the combined weight.

Optionally, the dry food mix further comprise dried chilli pepper (including dried spicy pepper). The dried chilli pepper may be in the term of dried chilli particles, in particular dried chilli powder.

The chilli pepper for use in the present invention is not particularly limited, but depends on the desired spiciness of the final sauce. Usually, the chilli pepper will be a spicy cultivar of the genus Capsicum. Any cultivar may be used, including Bird's Eye, Scotch Bonnet, Jalapefio, Bhut Jolokia and Hahanero. Preferably the chilli pepper is a spicy euitivar of Capsicum chinese. The amount to he added will vary depending on the desired level of "spiciness". in general, the amount of the dried chilli pepper by weight in the dry food mix can be between 0 and 1 %, preferably between 0.5 and 1 %, of the combined weight of the dried tomato particles, the dried bell pepper particles, the dried onion particles and the dried chilli pepper.

Optionally, one or more additional dried components are present in the dry food mix such as herbs, spices, garlic, ginger and salt. Preferably the one or more additional dried components are selected from thyme, garlic, ginger and salt.

The dry food mix preferably contains only vegetables or products derived from vegetables. In one embodiment, the dry food mix consists of dried tomato, dried onion, dried bell peppers and optionally dried chili pepper. The dry food mix preferably does not comprise any artificial ingredients. In particular, the dry food mix preferably does not comprise any emulsifiers, artificial flavouring agents or artificial preservatives. The dry food mix preferably does not comprise any additional thickening agents or edible starches (such as potato starch or xanthan gum). Such thickening agents or edible starches may be unnecessary, since the reconstitution and cooking process naturally thicken the reconstituted mix. Including only natural ingredients in the dry food mix avoids artificial ingredients and thus provides for a healthy dish.

It will he appreciated that the dry food mix is considerably lighter and has less volume than the original vegetables used to form the mix, in that water has been removed from the fresh vegetables. Further the dry food mix is stable. at ambient conditions so does not require special handling or storage conditions such as chilling or freezing. Thus the dry food mix according to the present invention can he easily be transported, for instance, by mail, to a consumer. Transportation costs are reduced considerably.

The features described above for the dry food mix and also applicable to the further aspects of the invention described below.

The present invention further provides a sealed package comprising the dry food mix described above. In particular, the dry food mix may be provided in packaging suitable to prolong the shelf life of the mix, for instance, in vacuum sealed packaging, or any other sealed packaging that prevents ingress of water. The amount of the dry food mix within the sealed package can vary and will depend on how many servings are desired.

In a further aspect the present invention provides a method for preparing the dry food mix as described above, comprising providing tomatoes, bell peppers and onions, and mixing the tomatoes, the bell peppers and the onions together to form a mix, wherein: (i) one or more of the tomatoes, bell peppers and onions are dried and/or the method further comprises drying the mix; and GO one or more of the tomatoes, bell peppers and onions are in the form of particles and/or the method further comprises preparing one or more of tomato particles, bell pepper particles and onion particles from tomatoes, bell peppers or onions.

The mixing, the drying and the preparing of tomato particles, bell peppers particles and onions particles can be performed in any order and may be split. For example, the particles may be partly prepared, dried and then the preparation of the particles completed, e.g. the vegetables may he chopped, dried and then milled. Further, the order and splitting of the steps for each of the tomato, bell peppers and onions can be the same or different. Moreover, the vegetables can be dried and prepared in particle form separately or together. Preferably the vegetables are dried and prepared in particle form separately.

In one embodiment the tomato, bell pepper and onions are dried and then milled together. In a further embodiment the tomatoes, bell peppers and onions are dried and milled separately and then mixed together. In a still further embodiment the process utilises vegetables that are already dried and in particle form and these are simply mixed together.

The step of preparing the particles may comprise cutting (including liquifying, chopping, slicing and dicing), mincing, pureeing, grinding, or milling one or more of tomatoes, bell peppers and onions. In particular, liquifying, chopping, mincing, and pureeing are steps that are most suitable for performing on fresh vegetables that have riot yet been dried, while grinding and milling are steps that are more suitable for performing on dried vegetables.

In an embodiment one or more of the tomatoes, hell peppers and onions are fresh. Alternatively, the process may utilise tomatoes, bell peppers and onions that have already been partially or fully dried/dehydrated and/or prepared in particle form.

Preferably the process utilises dried flakes, or dried minced flakes, of one or more of the tomatoes, bell peppers and onions, which are then milled to the particle sizes described above.

The method may comprise a step of washing the tomatoes, bell peppers and/or onions. The method may comprise a step of de-stalking the tomatoes, bell peppers and/or onions. In particular, these steps may be necessary where the tomatoes, bell peppers and/or onions being used in the method are fresh, Suitable treatments to dry dehydrate the tomatoes, bell peppers, onions and chilli peppers include convection drying, drum drying, freeze drying, microwave-vacuum drying, spray drying, infra-red radiation drying, drying by sunlight, or oven drying. A domestic or commercial convection food dehydrator can be used to dry / dehydrate the vegetables. To preserve as much of the naturally-occurring nutrients and enzymes in the fresh produce as possible, it is recommended that drying / dehydration temperatures do not exceed 45 °C. However, dehydration temperatures may exceed 45 °C to shorten the drying process, if necessary. Although it is recommended that each ingredient is processed separately, the fresh vegetables may be processed together according to a predetermined blend. it will he appreciated that the drying / dehydration process is continued until the rate of loss of water from the vegetable is substantially zero. This can be monitored by measuring the decrease in the weight of the vegetable during the drying dehydration process; when the weight of the vegetable stops decreasing, the drying / dehydration process may he deemed complete and thus terminated.

The method for preparing the dry food mix may comprise adding one or more of the additional dried components or the dried chilli mentioned above.

Further the method may comprise a step of packaging the dry food mix in a sealed package.

In a further aspect the present invention provides for use of the dry food mix as described above to prepare a sauce or stew comprising rehydrating the dry food mix with a fluid and heating the rehydrated mixture to provide the sauce or stew.

Once the dry food mix is rehydrated it may have the same taste and appearance as a sauce prepared and cooked directly from fresh ingredients using a traditional method, It is believed that a sauce or stew prepared from the reemistitutedlre.hydrated mix and a sauce or stew prepared traditionally directed from fresh vegetables are indistinguishable to an end user. Further, it will he appreciated that shorter/reduced cooking times ensure that more nutrients in the vegetables are preserved during the cooking process. Since all the ingredients are provided in the mix, there is no need to ensure the correct relative amounts of tomato, bell pepper and onion are used. The end user only needs add an amount of fluid to rehydrate the dry food mix.

Thus. there is no need for prior cooking expertise as the components of the dry food mix are already present in the correct ratios. The end user thus does not need prior knowledge of ratio of the vegetable in the mix. Cooking time is considerably cut at home or commercial facilities (such as residential homes, kitchens. restaurants. but not limited to these facilities). The process of buying a pre-packaged dry food mix may significantly reduce waste of fresh raw ingredients.

The fluid may comprise water and/or stock and oil. The total amount of fluid to be added to the dry food mix for rehydration varies depending on the desired consistency of the final sauce or stew. Typically, the amount of fluid varies between from 4 ml of fluid for every grain of dry mix up to 24 ml fluid for every gram of dry mix, preferably from 8 ml of fluid for every gram of dry mix up to 15 ml of fluid for every grain of dry mix.

The relative ratios of water, stock and oil to he added also varies depending on the desired nature of the final sauce or stew being prepared. Generally water and stock can he used interchangeable, and the ratio of water/stock:oil is between 2:1 and 60:1, preferably between 5:1 and 25:1.

The stock may he any stock, including vegetable, chicken, duck, pork, beef, lamb or fish stock.

The oil may be any edible oil, including vegetable (such as olive or sunflower) or lard. Vegetable oil is preferred.

Tomato puree may be added to provide additional flavour and/or thicken consistency. Between 0.5 to 10 TBSP, preferably Ito 5 TBSP may be added (where I TBSP is equivalent to 20g).

The dry food mix is generic and, when reconstituted, may be used directly as a sauce on its own, or as the base for a number of cooking recipes, for example, pasta sauce, fried stews, cgusi stew, and jollof rice. Meat, fish, additional vegetables, spices, tomato puree, etc., may he added. In particular, the rehydrated food mix can he used to make light, medium and viscous sauces or stews and can be seasoned by to taste, In a preferred embodiment the dry food mix is used to prepare a red pepper stew base. The dry food mix can be used to prepare an authentically Nigerian and West African flavoured stew.

The rehydrated mix is heated for a time dependent on the quantity and type of stew er sauce being prepared. Typically, the rehydrated mix is cooked for a duration of between 5 minutes and three hours. Preferably the stew is cooked for a duration between 15 and 30 minutes. Preferably the cooking is performed in a stove-top pan, or other suitable container/vessel. In particular, the cooking can involve heating or frying.

The invention will he described further with reference to the following examples.

Comparative Example

The example below describes a pepper stew base made from fresh vegetables, i.e. from scratch, and its use in the preparation of a sauce, optionally for use with pre-cooked meats. The ingredients for the pepper stew base are set out below in Table 1. The whole process takes approximately 33-35 minutes in total.

Ingredients for pepper stew base Fresh tomatoes 450 g 2 Fresh onions 440 g 2 Fresh bell pepper 280 g Fresh chilli pepper / Scotch bonnet 'Ai TSP chilli powder or I x 1 Scotch bonnet Ingredients for further preparation of sauce from the base Thyme 1/2 TBSP Garlic 1/4 TBSP Salt 1 TBSP All purpose seasoning 1'TBSP Cooking Oil 125 ml Water/Stock 100-200 ml Mk10 1 -I.-not-eel:era: fnr nanner upw ft tCtr* IT1:11-lea frrilll.rrat.'ll Preparing the vegetables (approximately 7 minutes): 1. The onions are peeled, washed and quartered; 2. The tomatoes are washed and sliced in half; 3. The bell peppers are washed and sliced into quarters; 4. The chilli pepper is destalked and washed; 5. All the vegetables are placed in a food processor and blended for 2 mins until a smooth consistency is achieved.

First. stage of cooking process -cooking_and reducing the blended mixture (approximately 20 mina): 6. The blended mixture is poured into a saucepan, cooked over medium to high heat until the mixture is reduced to provide a thick residue in the saucepan. This process takes approximately 20 mins. Approximately 400 ml of fluid is evaporated during the cooking process. (E.g. in one example following this method, a starting volume of 1300 rril was reduced to 900 nil.) Second stage of cooking process (approximately 6 -8 mins): 7. 125 ml of cooking oil is added; 8. The thyme, garlic and salt and all purpose seasoning are stiffed into the mix; 9. Pre-cooked meats are optionally added; 10. The mixture is cooked for a further 6 minutes on medium to low heat. Around 100-200 ml of water/stock is added to achieve the desired consistency.

Example 1

Table 2 below provides six formulations for a dry food mix according to the present invention.

ingredients Formulation No. 1 No. 2 No. 3 No, 4 No, 5 No, 6 Dehydrated/dried tomato 0:1) 50 60 50 40 30 20 Dehydrated/dried onions 20 30 30 20 30 30 (g) Dehydrated/dried bell 20 20 20 10 20 10 pepper (g) Dehydrated/dried hot 0.5 0-1 0-1 0-I 0-I 0-1 chilli pepper (g) (optional) --Mx formulations tor dry food mix The dehydrated ingredients may be prepared by chopping and dehydrating fresh vegetables followed by milling.

The dehydrated mix is rehydrated using water/stock and vegetable (olive) oil. Specifically, between 20 to 250 ml of oil and between 500 and 1250 ml of water/stock can be used.

The rehydrated!nix is then cooked by heating or frying. As in the process of the comparative example above, further components can be added, such as thyme, garlic, salt, all-purpose seasoning and pre-cooked meat. Total cooking time can be around 10 minutes or less.

Example 2

The following describes examples in which the dry food mix of the present invention is used as a base in a method to make a sauce using other ingredients. The ingredients for the different methods are set out below in Table 3.

All examples involve the use of 90.5 g of the dry food mix of the present invention, comprising 50g dehydrated tomato, 20g dehydrated bell pepper, 20g dehydrated onion, and 0.5 g dehydrated chilli pepper.

Chicken Stew Fried Stew Yam Pottage Egusi Stew Ingredients Dry food mix 90.5 g 90.5 g 90.5 g * a, 90.5 0 * ei All purpose seasoning 10 g 10 g 10 ei 10 g 10 g Garlic powder (TBSP) ' I/4 Dry thyme (TBSP) 2 h. 2 1/4 Salt (TBSP) 1/2 1/2 1/2 1 Curry powder (TBSP) 2... 2 1/4 Aromat®(.TBSP) 2 2 1/2 Tomato puree {TBSP) 2 2 2 2 (optional) Maggi® sauce (TBSP) , 1 Ground egusi seeds 80 g am 7 slices Frozen / Fresh Spinach 500 G is Palm Oil (ml) 50 120 Vegetable/Olive ou (inn 125 120 120 Stock/Water (m1) 1000 500 1250 Up to 800 Chicken Stew (preparation time approx. 10 -15 mins): I. Add 750 nil of warm/hot water to saucepan and heat at gas mark 6; 2. Add 90.5 g of dry food mix, mix and stir; 3. Add 125 ml of oil; 4. Add spices and seasoning; 5. Cook for 5 minutes then reduce heat and simmer for 5 minutes; 6, Add pre-cooked chicken; If the stew is too thick, add the remaining 250 ml warm/hot water (or less until you get your desired consistency): 7. Simmer for another 5 minutes; 8.. Add salt to taste.

Fried StewApreparation time 15 minutes): L Add 500 ml of warm/hot water to saucepan and heat at gas mark 6; 2, Add 90.5 g of the dry food mix, mix and stir; 1 Add 120 nil of oil; 4. Add 2 TBSP of tomato puree; 5. Add all the seasoning and spices and cook for 5 minutes; 6. Stir. Reduce the heat and simmer for 3 minutes; T Add pre-cooked meat or protein options or fresh vegetables; 8. Simmer for another 5 minutes; 9. Add salt to caste.

Yam Pottage (preparation time 15 minutes): 1. Peel and dice 7 slices of yam and place in a saucepan. 2, Place in a saucepan and add 1250 ml of hot water. 3. Add 90.5 g of dry food mix, add oil. Stir and boil for 10 minutes. 4. Stir in the spices and seasoning. 5. Cook for a further 2 minutes, stirring occasionally. 6. Lightly mash the yam whilst leaving it still lumpy and cook for a further 2 minutes. 7. Serve and garnish with basil, coriander and rocket leaves as desired. S. Optionally add smoked fish, dried prawns or smoked cooked chicken.

Egusi Stew (preparation time 17 minutesj: 1. Rehydrate 90.5 g of the dry food mix by mixing with 500 ml hot water. 2. Add palm oil to saucepan and heat for 2 minutes. 3. Carefully pour the reconstituted mix into the saucepan. 4. Add all the spices and seasoning and stir. Optionality add 2 'f BSP of tomato puree. Cook for 5 minutes over medium heat. 5. Add the egusi seeds and stir. If the stew is too thick, add 100 ml of water or stock. Cook for a further 2 minutes. 6. Add the spinach and stir. If cooking with frozen spinach, cook for 7-10 minutes. If preparing with fresh spinach, cook for 3 minutes. 7. Add pre-cooked meats and stock fish and stir. 8. Cook for a further 2 minutes, stir and add salt to taste.

Example 3

The following example describes a taste comparison test between a stew prepared from the dry food mix according the present invention and a stew prepared from fresh vegetables. Sample A was prepared from scratch using fresh vegetables. Sample B was prepared using the dry food mix according to the present invention.

Sample A: prepared using fresh vegetables The ingredients for Sample A are shown in Table 4 below.

Ingredients Amount Fresh tomatoes 450 g 2 Fresh onions 440 g 2 Fresh Bell Pepper 280 g 1 Chilli Pepper 1 fresh Scotch Bonnet Thyme 1/2 TBSP Garlic 1/4 TBSP Salt 1 TBSP All Purpose Seasoning 1 TBSP Water 1200 nil t 125 ml Cooking oil Tomato Puree 2 TBSP Table 4 -Ingredients for Sample A Preparation Time 7 minutes: 1. Peel onions. wash and quarter; 2, Wash and slice tomatoes in half; 3. Wash and slice bell peppers into quarters; 4. Wash 1 chilli pepper; 5. Place all in a Food processor and blend for 2 mins.

Cooking and Reducing the Blended Mixture 20 minutes: 6. Pour blended mixture into a saucepan and boil off until a thick residue is left in the saucepan.

Further cooking process -6 minutes: 7. Add 125 nil cooking oil; 8. Stir in the spices and seasoning.

Sample B prepared using the dry food mix The ingredients for Sample B are shown in Table 5 below. The dry food mix of Sample B shown in Table 5 was prepared from the same type and amount of fresh ingredients (i.e. tomatoes, onions, bell pepper and chilli) as was used in Sample A. Ingredients Amount Dry food mix comprising 50g dried tomatoes, 20 g of dried onions and 20g of dried bell pepper, and 0.5 g chilli 90.5 g Thyme 1/2 TBSP Garlic 1/4 TBSP Salt 1 TBSP All Purpose Seasoning 1 TBSP Water 200 ml Cooking oil 125 ml Tomato puree 2 TBSP able -Ingredients for Sample Preparation and cooking: L Add 750 ml of war /hot water to saucepan and heat at gas mark 6; 2. Add 1 the dry Mod mix. Stir; 3. Add 125 mil of oil: 4, Add spices and seasoning; Cook for 5 minutes then reduce heat; h. Simmer for another 5 minutes.

Sampling Method: A blind tasting session was conducted with 10 volunteers, who were experienced consumers of traditional Nigerian stews and sauces. The volunteers were not informed as to how samples A and B were prepared. Volunteers were asked the following questions regarding the taste, appearance and consistency of both samples A and B. 1. Tell us about the appearance of sample A 2. How does sample A taste? 3. Please comment on the consistency of sample A 4. Tell us about the appearance of sample B 5. How does sample B taste? 6. Please comment on the consistency of sample B 7. Overall, which of the samples did you prefer? The results are shown in Tables 6 to 12 below and in Figures 1 to 7 which provide the results shown in Tables 6 to 12, respectively, in the form of bar charts.

ANSWER CHOICES RESPONSES

1 -Excellent 20 7

_

2 -Good 80 % 8 3 -Average 0 % 0 4 -Below Average 0 % 0 -Dislike 0 % 0 TOTAL 10 Table 6 -Responses to question 1 -" us about the appearance of sample 1"

ANSWER CHOICES RESPONSES

1 -Excellent 20 % 12 -Good 60 % 6 3 -Average 10 % 1 4 -Below Average 10 % 1 -Dislike 0 % 0 Other (please specify) 0 9h 0 TOTAL 10 Table 7 -Responses to question 2 -"How does Sample A taste?"

ANSWER CHOICES RESPONSES

I -Excellent 130% t 2 -Good;60 % 6 3 -Average 110 % 1 4 -Below Average 10 % 0 --Dislike 10 % 0 TOTAL 10 Table $ -Responses to question 3 ----"Please comment on the eonsiste cy of sample A"

ANSWER CHOICES RESPONSES

1 -Excellent 50 % 5 2 -Good 50% 5 3 -Average 0 ch 0 4 -Below Average 0 % 0 -Dislike 0% 0 TOTAL 10 Table 9 -Responses to question 4 -"Tell us about the appearance of sample B"

ANSWER CHOICES RESPONSES I

11 -Excellent 30 % 3 -1 7 Good - 70 % 7 : -I- Good i:3 -Average 0% 0 i 14 -Below Average 0% 0 L5-Dislike Dislike 0 % 0 1 0 % 0 Other (please specify) !TOTAL 10 Table 10 -Responses to question 5-"How does sample B taste?" 1ANSWER CHOICES RESPONSES 1 -Excellent 40 % 4 12 -Ciood k 60 (.'; 6 :3 -Average 0 % 0 14 -Below Average / % 0 -Dislike 0 % 0 TOTAL 10 Table 11 -Responses to question 6 -"Please comment on the consistt ney of sample B"

ANSWER CHOICES IRESPONSES

A '10% 1 B 60% 6 Liked Both -I can't really tell 30 % the difference 3 TOTAL 10 fable 12 Responses to question 7 -"Overall, which of the samples did you preferr As shown by Tables 6 to 12 above (and Figures 1 to?) both samples A and B were generally liked by the volunteers, In question 2, it is believed that a volunteer gave the "Below Average" score for sample A due to the volunteer's sensitivity to chilli. 60% of volunteers indicated that they preferred sample B, whilst 30% indicated that they could not tell the difference between both samples. The results show that preparing sauces and stews from the dry mix of the invention does not negatively affect appearance, taste and consistency.

Example 4 -Particle Size Experiments Using Commercially Available Dehydrated Products Experiments were performed to determine whether particle size and additional ingredients of the dry food mix had any effect on the taste, consistency and appearance of the stew base produced after rehydration. In particular. it is preferable that the dry food mix is able to achieve a product consistent with a traditional Nigerian/West African red pepper stew base prepared from scratch. Three experiments were conducted.

Experient One: Powder Base The experiment was performed using off the shelf powder ingredients with the particle size shown in Table 13, where "180-200 mesh" indicates powder that passes through a sieve with openings of 180-200 microns in size.

The dry food mix was formulated according to measurement shown in Table 14 below..

Ingredients Instant Stew Base Tomato 50 g Onions 20 a Sweet Bell Pepper 20 g Table 14 - food mix ingredients and amounts Red Tomato Powder White Onion Powder Red Sweet Bell Pepper Powder Particle Size 180-200 mesh 180-200 mesh 800-micron Moisture Content 8% 8% 8% Table 13 -Powder Particle Size and Moisture Content The Cooking Process: The mixture was prepared as follows: L Add 750 rills of warmlhot water to saucepan. Gas mark 6; 2. Add dry food mix as per Table 14. Stir; 3. Add 125 mil of Oil; 4. Add spices and seasoning; 5. Cook for 5 mins then reduce heat and simmer for 5 mins. 6. Add further warm/hot water up to 250 ml to achieve the desired consistency; T Simmer for another 5 mins; 8; Add Salt to taste.

Results: The finished product was viscous and did not have the consistency of the Nigerian/west African red pepper stew base. The stew base was not consistent with the taste and colour of the traditional Nigerian/West African red pepper stew base, being sweeter, and too red and bright in colour.

Experiment Two: Powder Base with Ground Tomato Granules In this experiment, the tomato powder was replaced with red tomato granules (particle size I -INCA). The red tomato granules, having a particle size as shown in Table 15 bt.lotk, were processed in a standard domestic coffee grinder (motor size 150 Watt) tier 30 seconds. After grinding the resulting particle were between approximately 800 and 500 microns in size. As in Experiment One, "180-200 mesh" indicates powder that passes through a sieve with openings of 180-200 microns in size.

Red Tomato Granules White Onion Powder I Red Sweet Bell Pepper Powder Particle Size 1-3IVIN/I 180-200 mesh 800--micron Moisture Content 8% 8% 8% ahle 15 -Powder Base with Ground Tomato Granules Particle Size and Moisture C The Cooking Process: The process as per experiment 1 above. ntent

Results: The finished product was slightly viscous. Although there was a slight improvement in consistency, the product did not have the appearance of the NigerianNiest African red pepper stew base. The stew base was sweet and was not consistent with the taste of the traditional Nigerian:West African stew. Furthermore, the stew appeared too red and bright in colour.

Expellent Three: Formulation of The Instant Base Mix from Larger Particle Size Ingredients In this experiment, red tomato granules (particle size 1-3MM), minced onions (particle size 1-3MM), red sweet bell pepper powder and green pepper powder (as per Table 16) were processed in a standard domestic coffee grinder (motor size 150Watt) for 30 seconds. The resulting particle size achieved for all ingredients was between 800 and 500 microns.

Red Tomato Granules Minced Onions Red Sweet Bell Pepper Powder Green Pepper I Powder Particle Size 1-3MM 1-3 M 800-micron 800-micron Moisture Content g% 8% 8% 8% Cable 16: Particle Size and Moisture Content The Cooking. Process The process as per experiment one above, except the red sweet bell pepper powder and the green pepper powder were used together up to an amount of 20 g.

Results:.

The finished product had the consistency, taste and appearance of the traditional Nigerian/West African red pepper stew base. The colour of the stow was improved by the addition of the green pepper.

The conclusion reached is that a product that closely resembles a Nigerian/West African red pepper stew base in terms of colour, taste and consistency can be prepared from the dry food mix. In particular, the particle size of at least the tomato and preferably the tomato and the bell pepper in the dry food mix should preferably be in the range between 800 and 500 microns. The dry food mix can be prepared from larger particle sizes (over 3MM) provided the mixture passes through a grinding process to reduce the particle size to between 800 and 500 microns. For example, the red bell peppers. green peppers. kibbled onions and tomato flakes (all having particle sizes of approximately 8 -10 nun) can be ground. A combination of green pepper and red bell pepper particles can be added to the dry food mix in order to achieve a red pepper stew base that closely resembles the colour of a traditional NigerianfWest African red pepper stew base prepared from scratch.

Claims (6)

1. CLAIMS* 1. A dry food mix for the preparation of a sauce or stew, the dry food mix comprising dried tomato particles, dried bell pepper particles and dried onion particles, wherein at least 80% (w/w) of the total weight of the dry food mix is the dried tomato particles, the dried bell pepper particles and the dried onion particles.
2. 2. The dry food mix according to claim 1 further comprising dried chilli pepper, optionally wherein the dried chilli pepper is dried chilli pepper particles.
3. 3. The dry food mix according to claim 1 or claim 2, wherein one or more of the dried tomato particles, the dried bell pepper particles, the dried onion particles and the dried chilli pepper particles are particles prepared by grinding or milling, or are particles in the form of flakes.
4. 4. The dry food mix according to any preceding claim, wherein at least 90% (v,,(s7) of the dry food mix is the dried tomato particles, the dried hell pepper particles and the dried onion particles.
5. 5. The dry food mix according to any preceding claim, wherein the dry food mix contains between 0.5 and 10 % (w/w) water, optionally wherein the dry food mix contains between 0.5 and 5 % (w/w) water.
6. 6. The dry food mix according to any preceding claim, wherein one or more of the dried tomato particles, the dried bell pepper particles, and the dried onion particles, have an average particle size of 400 to 1000 microns wherein at least 80% of the particles are within the range 400 to 1000 microns, The dry food mix according to any preceding claim, wherein between 30 and 60 % (w/w) of the dried tomato particles, the dried bell pepper particles and the dried onion particles are dried tomato particles.8. The dry food mix according to any preceding claim, wherein between 20 and 55 % (w/w) of the dried tomato particles, the dried bell pepper particles and the dried onion particles are dried onion particles.9. The dry food mix according to any preceding claim, wherein between 10 and 30 % (wlw) of the dried tomato particles, the dried hell pepper particles and the dried onion particles are dried bell pepper particles.10. The dry food mix according to any preceding claim further comprising one or more of: thyme; garlic; salt; all-purpose seasoning; curry powder; and tomato puree.I I. A sealed package comprising the dry food mix according to any preceding claim.12. The sealed package according to claim 11, which is vacuum sealed.13. A method for preparing the dry food mix of any of claims Ito 10, comprising providing tomatoes, bell peppers and onions, and mixing the tomatoes, the bell peppers and the onions together to form a mix, wherein: (i) one or more of the tomatoes, bell peppers and onions are dried and/or the method further comprises drying the mix; and (ii) one or more of the tomatoes, bell peppers and onions are in the form of particles and/or the method further comprises preparing one or more of tomato particles, bell pepper particles and onion particles from tomatoes, bell peppers or onions, 14. The method of claim 13, comprising chopping, mincing or pureeing one or more of tomatoes, bell peppers and onions, and then drying one or more of the tomatoes, hell peppers or onions.I5. The method of claim 14, comprising milling one or more of dried tomatoes, dried bell peppers or dried onions.16. The method of any of claims 13 to 15, wherein the drying comprises heating or freeze-drying.17. Use of the dry food mix according to any of claims 1 to 10 for the preparation of a sauce or stew comprising rehydrating the dry food mix with a fluid and heating the rehydrated mix to provide the sauce or stew.18. Use according to claim 17, wherein the fluid is water. stock, or cooking oil, or a mixture of two or more thereof.19. Use according to claim 17 or claim 18, wherein the fluid is added in an amount of 5 ml per I g of dry food mix to 15 ml per I g of dry food mix.20. Use according to any one of claims 17 to 19, wherein one or more further components are added selected from meat, fish, vegetables, spices, herbs; and seasoning.