Cooking Tips

How To Prepare Different Types Of Nigerian Stew

Stew with rice is Sundays perfect food . A Nigeria man would concur . Here is a guide to making the most talked about Nigeria stews

Corned beef stew: This is simply known as Nigerian Red Stew. It is prepared with corned beef  or minced beef . it goes well with Boiled and boiled potatoes

Ofada stew: This is a stew that goes along side with Ofada Rice, a Nigeria meal native to the Yorubas.

Read Also: How To Prepare Egg Stew

How To Prepare Different Types Of Nigerian Stew
Nigerian Stew – Photo Source:

Nigerian beef and chicken stew: Nigerian Beef and Chicken Stew is none other than Tomato Stew with added ingredients. Though it is called Beef & Chicken Stew, feel free to use Turkey, Fish and other forms of meat and fish for this Nigerian stew.

Nigerian pepper stew: Also known as Obe Ata Dindin or Bukka stew. It is commonly prepared by yorubas. Its tasty, savoury and spicy food prepared with hot pepper, tomatoes and spicy

Ingredients for Tomatoes Stew

a. 5 kg Fresh Tomatoes or Tinned Tomato Puree,

b. 100 g Canned Tomato paste,

c. 1 litre of Vegetable Oil,

d. 500 g Beef,

e. 2 or 3 onoin bulbs,

f. 6 Habanero Pepper (atarodo),

g. 2 Knorr Stock Cubes

h. 1 Tbsp. (15 ml) of Thyme and curry,

i. Salt to Taste

Read Also: How To Prepare Jollof Rice

Preparation Method for Tomatoes Stew

a. Wash and steam beef with necessary ingredients like water, thyme, curry, one Knorr Stock Cube and salt to taste.

b. When meat is done, Separate meat from its stock and set stock aside

c. Fry or grill the meat and set aside

d. Open tinned tomatoes paste, mix with water to reduce thickness

e. Wash and chop onions

f. Blend the tomatoes and peppers

g. Scoop the blended tomatoes and pepper in a pot and place over heat, allow it to boil until water dries out

h. Add the vegetable oil, the sliced onions, and the mixed tomatoes puree, stir continuously until oil separate from the pure and the taste is okay

i. Add the beef stock and cook for 10 minutes.

Corned beef stew

Ingredients for beef stew:

a. 1 Large Tin of Corned Beef,

b. 500 g Chopped Tin Tomatoes,

c. 1 Large Onion,

d. 1 Large Pepper Chopped,

e. 30 g of Tomato Puree,

f. 4 Tbsp. (45 ml) of Vegetable Oil,

g. One chopped clove of garlic.

Preparation Method 1 For Corned beef stew

a. Add vegetable oil to a frying pan  and set over heat. When hot, add the tined tomatoes, onions, garlic and chopped pepper, and fry for 10 minutes on medium-high heat.

b. Add the tomato puree and fry further for  five minutes.

c. Add the corned beef and cook on medium heat for five minutes.

D. Reduce heat, simmer for five minutes

Preparation Method 11 For Corned beef stew

a. Prepare the Tomato Stew. Make sure the  fresh tomato puree and the tinned tomato paste that has been boiled and fried to remove all traces of water and the sour/tangy taste of tomatoes.

b. The stew should not contain spices but contains only tomato puree, then onions and vegetable oil that were used in frying it.

N.B: Minced meat is an alternative for corn beef, for those that can’t go with it

c. Bring out the corned beef from the tin and separate it into small pieces.

d. Slice the onions into tiny pieces.

e. Pound the fresh pepper  or grind if dry

f. Place a pot over heat, add the vegetable oil, when oil is heated, add the sliced onions and fry for a bit.

g. Add the corned beef or the minced beef and fry till the beef turns pale. Ensure you stir continuously so that the beef will not form lumps.

h. Add the thyme and stock cubes.

i. j. Add water. The water should be the same level with  the contents of the pot.  cook till the meat is done. About 7 minutes on medium heat can get this result

k. Add pepper, curry powder (the hot and spicy curry powder rather much closer to turmeric), tomato stew and salt to taste.

l. Stir properly cover and leave to simmer

Serve with the following staple food of your choice: Pasta,Boiled Yam ,White Rice, and Boiled Potatoes.

Read Also: How To Prepare Groundnut Soup

Nigerian Beef & Chicken Stew Ingredient

a. Tomato Stew: It shoud be prepared with fresh tomato puree and the tinned tomato paste that has been boiled and fried to remove all traces of water and the sour/tangy taste of tomatoes.

b. 5kg fresh of Plum Tomatoes (Jos Tomatoes)

c. 600g tinned tomato paste (or watery tinned Tomato Puree: 1.2kg)

d. Vegetable Oil: a generous amount

e. 2kg of whole chicken (hen): Each parts contribute their unique taste

f. 16 medium of cuts of beef

g. 2-3 medium of onions

h. Habanero Pepper & Salt (to taste)

i. 3 big stock cubes

j. 2 tablespoons of thyme

Preparation Method for Beef & Chicken Stew Ingredient

a. Grind / Blend the chilli pepper and cut the onions into small pieces.

b. Prepare the tomatoes stew. Tomato Stewis which have been boiled and fried to remove all traces of water and the sour taste of tomatoes. It is the base for the Nigerian Beef & Chicken Stew.

c. Steam chicken with half of the chopped onions, stock cubes and thyme. When the chicken is almost done, add the beef and cook till well done. Then add salt, allow simmering for about 5 minutes, transferring to a sieve to drain.

N.B: Reason why salt is not added to the raw chicken is ; salt closes the pores of the chicken, which prevents the natural flavor  the chicken from coming out into the surrounding water and prevents the seasoning from entering the chicken to improve the taste. The chicken stock won’t get that natural rich taste instead an artificial taste of seasoning

d. Grill or fry the chicken and beef. This is optional but it gives them a rich look

e. When the tomatoes in your tomato stew are well-fried, pour out the excess oil

f. Place the pot of tomato stew back over heat and add the chicken stock (water from cooking the chicken).

g. Add the chilli pepper and the grilled chicken and beef. Stir very well and taste for salt. Add salt if necessary.

h. Add some water if the stew is too thick.

i. Cover the pot and cook at medium heat till the contents of the pot is well steamed. Stir again and you are done.

j. Serve with White Rice,Fried Plantain, Boiled Plantain, Fried Yam, Boiled yam and  Some people even add it to their Egusi Soup!

Nigeria pepper stew

Ingredient for Nigeria pepper stew:

a. 2 large green bell peppers (green tatashe)

b. 2 large red bell peppers (Tatashe)

c. 1 large onion (chopped) (Some will be use while blending, while the other while cooking)

d. 3 large tomatoes

e. 4boiled eggs

f. 1 teaspoon of garlic or a garlic glove

g. 2 scotch Bonnet peppers (Ata Rodo)

h. 1/2 small red onion (chopped)

i. 500g of assorted meat (Shaki(tripe), Beef , Ponmo)

j. 4 Boiled eggs (optional)

k. 1 cup of palm oil

l. Salt to taste

m. 1 Stock cube or any seasoning.

Read Also: How To Prepare Afang Soup

Preparation Method 1 for Nigerian pepper stew:

a. Blend the Tatashe, green tatashe), red onion (chopped), tomatoes, Bonnet peppers (Ata Rodo). Add water when blending. But if it turns out very watery, simply pour it in a pot, boil to remove excess water.

b. Steam the meat and set aside

c. Boil the eggs and set aside

d. Set a large pot over medium heat, Add the  palm oil ,heat it up (not smoking) add the meat and fry until dry. Then remove and set aside

e. Add  the chopped onions into the hot oil a bit

f. Pour the blended mixture, cook until mixture loses it sour taste or until oil separate from puree,

g. Add the bouillon cube (Maggi/Knorr) , garlic powder, grinded crayfish and salt to taste

h. Stir , cover and leave to cook for 3mins

i. Add the fried meat, cover the pot and allow to simmer for another 3 mins

j. Remove from heat, add the boiled egg and your

k. Serve on white rice or as a sauce for Okele.

Preparation Method 11 for Nigeria pepper stew

Ingredients for Nigeria pepper stew:

a. Tatashe

b. Shaki

c. Ogiri Okpei(Optional)

d. Dry Fish.

e. Seasoning: Curry Powder

f. Palmoil

g. Vegetable

N.B: Palm oil and vegetable oil is used together here to get a bleached effect

Directions for Ofada Stew

a. Soak and debone the dry fish.

b. Clean and cut the shaki into medium pieces.

c. Grind the ogiri okpei and crayfish

d. Dice one onion and slice the other.

e. Wash and deseed the taatashe and habanero peppers

f. Blend the peppers together

g. Boil the shaki with the diced onion till done.

h. Pour the blended peppers in a pot and boil till all the water dries up

i. Set a clean pot over heat ,Pour the vegetable oil and heat it up.

j. Once very hot, add the palm oil to give the bleached effect.

k. Add the sliced onion and stir for about half a minute.

l. Add the boiled pepper and stir constantly until water dries up

m. Then add the grinded crayfish and ogiri okpei, dry fish, shaki, curry powder and salt to taste.

n. Stir vigorously and remove from heat and it is done!

Read Also: How To Prepare Banga Soup

Ofada Stew

Ingredients for Ofada Stew:

a. 40 pcs of unripe habanero peppers

b. 2 green tatashe peppers or green bell peppers

c. 1 locust bean seasoning (Iru, ogiri okpei or dawadawa)

d. 20cl of red palm oil (at least)

e. 1 big onion

f. 1 handful of crayfish

g. 1 of 850g of assorted meat and fish (Beef, Dry fish, Shaki (cow tripe), Stock fish)

Method of Preparation of Ofada Stew

a. Wash the peppers, remove seeds and blend with the onion.

b. Grind the crayfish and the locust bean seasoning

c. Steam all meat and fish with the stock cube till well done.

d. Pour the pepper blend into a pot and set over high heat. Cook until all the water dries up.

e. Set a pot over heat, pour the palm oil, bleach until it turns clear

f. Remove from heat to cool down a bit then add the pepper puree from step

g. Fry until you sure all water has dried from the pepper

h. Add the grinded crayfish and the locust bean seasoning, the orisirisi meat and fish and stir well.

i. Add salt to taste and leave to simmer and

j. it is ready to be served with the ofada rice

k. To get the full effects, line the plate withuma leaves. You can also use banana leaves.

l. The Do’s and Don’t when bleaching your palm oil

m. Use an Aluminium. Never use a non-stick pot or an enamel pot

n. The oil should be bleached on a low heat

o. It should be done in a ventilated area else you don’t want to get choked

p. Allow oil to cool down a bit before adding the ingredients

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