In this cooking tips, I will share with you the recipes and steps to make Nigerian stew. Nigerian stew or more commonly known as the Nigerian tomato stew is the favorite in many households across the country, from the East to the West and even the North.
There is nothing as tasty and culturally connecting in the kitchen as this stew especially when paired with Rice. Personally, nothing goes better with white rice like the Nigerian Tomato stew. Aside from the jollof rice and fried rice, it is usually served at parties.
Perhaps, one fascinating thing about this stew is that different people cook it in different ways and get different taste while still using same ingredients.
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Another fact that this stew apart from many others is its versatility. That is, this stew can be eaten with host of other food such as; Fried or boiled yam, plantain, potatoes etc.
When mixed with local stew like ewedu, egusi or okra stew, the Nigerian stew also goes well with swallow such as fufu, amala, eba etc. And oh…we are forgetting bread. Bread and stew never goes wrong.
Today, we will be teaching you how to make the great Nigerian tomato stew. It can be done with chicken, beef, goat, assorted, turkey etc.
Ingredients or Recipe
(For 5 to 10 people)
1. 6 large fresh tomatoes
2. 1 small sized canned or thinned tomato paste (optional)
3. 2 large onions
4. 1 large red bell pepper (also known as tatashe)
5. 2 scotch bonnet pepper (also known as atarodo)
6. 1 tablespoon of curry powder
7. ½ or 1 tablespoon of dry thyme or any other seasoning herb
8. 2 seasoning cubes
9. Salt to taste
10. ½ or 1 cup of vegetable oil
11. Chicken stock (or beef)
12. (For the chicken or beef stock)
13. The chicken (or beef or any other thing you’ve chosen to use)
14. 1 small onion
15. 2 garlic cloves
16. 1 hot pepper
17. 2 seasoning cubes
18. 1 teaspoon of curry
19. 1 teaspoon of thyme
20. Salt to taste
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Wash, chop and blend the tomatoes, bell pepper (tatashe), hot peppers, bonnet pepper (atarodo), garlic, ginger and 2 onions with little water.
You can blend them in small quantities at a time to prevent over filling your blender and spilling the mixture and to ensure efficient blending.
Pour your blended tomato mix into a pot; cook to reduce mixture by 2/3. This process is done to help reduce the tomatoes acidity thereby reducing the final cooking time. Also, by taking off most of the water, this process helps make the stew fry better.
Next, you set the tomatoes mixture aside and move to our meat and chicken.
Precook or boil your chicken or meat pieces with the spices, herbs, and seasoning of your choice.
Next you allow the beef, chicken or goat meat boil till they are tender. (For the chicken or turkey, it is white in color when done)
Next you move back to our mixture
Heat up oil in a pot on medium heat; add 1 sliced onion and fry for about 3-5 minutes. Let the onions brown a bit, but prevent it from getting burnt in order for it not to ruin your stew taste
Add and fry tomato paste to taste (3 minutes maximum), pour it into the tomato mix and fry for another 10 minutes
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Now add your stock water. (Note that the more you add, the watery your stew becomes)
Next, add your meat (or chicken) pieces, seasoning cubes, curry, thyme, and some salt
Cook and stir occasionally until the oil has completely separated from the tomato blend.
Make sure the raw tomato taste is gone by tasting it before turning off the heat. Over time and more experience, you will know that the tomato blend is well fried from the aroma alone.Click here to see the latest work from home jobs
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