Nigerian Tomato Stew

Nigerian tomato stew is a favourite in every Nigerian home and there’s nothing as tasty and simple as white rice and tomato stew. I have always loved tomato stew and white rice as we fondly call it in Nigeria. I love making my own stew but I also enjoy tasting stew made by other people, it’s always amazing how stew can have different unique flavors and tastes when prepared by different people even with the same ingredients. Stew is very versatile as it can be served with different types of sides such as steamed rice, boiled or fried yam, plantains, potatoes, egusi soup, okra soup and even bread…Yes, I love stew and fresh ‘out of the oven bread’.

So how did I make my chicken tomato stew. (This is the same stew recipe I use when cooking stew with other protein like cow meat, turkey, goat meat etc., )

Here’s the Nigerian Tomato Stew Video Recipe (Text Recipe is Below)

NIGERIAN TOMATO STEW RECIPE

Serves:  5 -10
Recipe level: Medium
Preparation time: 40 mins
Cook time:  40 – 45mins
Total time: 1 hrs 20 mins to 1 hr 25mins
Meal type:  Stew, Sauce, Side Dish
Meal time: Lunch or Dinner
Country/Region: Nigeria

INGREDIENTS

For Nigerian Tomato Stew

• 6 large fresh tomatoes
• 1 small size canned/tinned tomato paste/puree (optional)
• 2 large onions
• 1 large red bell pepper/tatashe
• 2 scotch bonnet peppers/atarodo
• 1 tablespoon curry powder
• 1/2 tablespoon dry thyme
• 2 seasoning cubes, knorr or maggi
• Salt, to taste
• Knorr cubes
• 1/2 to 1 cup vegetable oil
• Meat stock (I used the stock from the chicken)

For Chicken

• 4- chicken pieces (you can use beef , lamb, goat, turkey etc)
• 1 small onion
• 2 garlic cloves
• 1-hot pepper
• 2 seasoning cubes
• 1 teaspoon curry
• 1 teaspoon dry thyme
• Salt, to taste

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METHOD

Cooking Nigerian tomato stew involves 3 major steps, I have arranged the recipe in that order:

• Precooking the tomato blend
• Parboiling the meat, in this case chicken
• Frying and cooking the stew

STEP 1- REDUCING TOMATO BLEND

1. Wash,chop and blend with a little water the tomatoes, bell pepper or tatashe,  hot peppers, garlic, ginger and 2 onions. Try blending small quantities at a time so that the mixture blends properly and that you don’t overwork your blender
2. Pour your blended tomato mix into a medium pot; cook and reduce mixture by 2/3. (This process of cooking down the tomato mixture does 2 things; it reduces the acidity of the tomatoes thus reducing the cooking time in  final stewing step; it helps the stew fry better by cooking off the  water. This can also be achieved by just sieving the tomato blend and draining out the water)

STEP 2- PARBOILING MEAT

1. Pre cook your chicken or meat pieces with the spices, herbs, and seasoning of your choice. (Do not completely cook the meat pieces because you will complete the cooking process in the final stewing step)

STEP 3- STEWING

1. Heat up oil in a medium pot on medium heat;  add 1 sliced onion and fry for about 3-5 minutes. Let the onions brown a bit, you don’t want them to burn cause it will give your stew a burnt taste.
2. Add and fry tomato paste for 2 – 3 minutes; pour in reduced tomato mixture and fry for about 10 mins before you pour your beef/chicken stock. (I poured in about 1/2 cup of my chicken stock. I usually prefer my stew thick, but you could pour more stock if you want your stew to be lees thick and more watery)
3. Add meat pieces, seasoning cubes, curry, thyme, and some salt
4. Cook at low-medium heat and stir at short intervals till the oil has completely separated from the tomato blend. Taste the stew to make sure that the raw tomato taste is gone then turn off the heat. (With time and experience, you will know that the tomato blend is well fried from the aroma alone.)

Serve with your carb of choice and enjoy!

If you make this recipe, snap a pic and hashtag it #kaunakitchen — We love to see your creations on Instagram, Facebook, & Twitter!

5 from 1 reviews

Nigerian Tomato Stew

 

Save Print

Prep time

40 mins

Cook time

45 mins

Total time

1 hour 25 mins

 

An easy to follow recipe that gives delivers to you the delectable taste buy generic cymbalta and authenticity of Nigerian tomato stew.

Author: Kauna Kitchen

Recipe type: Stew or Sauces

Cuisine: Nigerian

Serves: 1 litre

Ingredients

• FOR NIGERIAN TOMATO STEW
• 6 large fresh tomatoes
• 1 small size canned/tinned tomato paste/puree (optional)
• 2 large onions
• 1 large red bell pepper/tatashe
• 2 scotch bonnet peppers/atarodo
• 1 tablespoon curry powder
• ½ tablespoon dry thyme
• 2 seasoning cubes, knorr or maggi
• Salt, to taste
• Knorr cubes
• ½ to 1 cup vegetable oil
• Meat stock (I used the stock from the chicken)
• FOR CHICKEN
• 4- chicken pieces (you can use beef, lamb, goat, turkey etc)
• 1 small onion
• 2 garlic cloves
• 1-hot pepper
• 2 seasoning cubes
• 1 teaspoon curry
• 1 teaspoon dry thyme
• Salt, to taste

Instructions

1. Cooking Nigerian tomato stew involves 3 major steps, I have arranged the recipe in that order:
2. Precooking the tomato blend
3. Parboiling the meat, in this case chicken
4. Frying and cooking the stew
5. STEP 1- REDUCING TOMATO BLEND
6. Wash,chop and blend with a little water the tomatoes, bell pepper or tatashe, hot peppers, garlic, ginger and 2 onions. Try blending small quantities at a time so that the mixture blends properly and that you don't overwork your blender
7. Pour your blended tomato mix into a medium pot; cook and reduce mixture by ⅔. (This process of cooking down the tomato mixture does 2 things; it reduces the acidity of the tomatoes thus reducing the cooking time in final stewing step; it helps the stew fry better by cooking off the water. This can also be achieved by just sieving the tomato blend and draining out the water)
8. STEP 2- PARBOILING MEAT
9. Pre cook your chicken or meat pieces with the spices, herbs, and seasoning of your choice. (Do not completely cook the meat pieces because you will complete the cooking process in the final stewing step)
10. STEP 3- STEWING
11. Heat up oil in a medium pot on medium heat; add 1 sliced onion and fry for about 3-5 minutes. Let the onions brown a bit, you don't want them to burn cause it will give your stew a burnt taste.
12. Add and fry tomato paste for 2 - 3 minutes; pour in reduced tomato mixture and fry for about 10 mins before you pour your beef/chicken stock. (I poured in about ½ cup of my chicken stock. I usually prefer my stew thick, but you could pour more stock if you want your stew to be lees thick and more watery)
13. Add meat pieces, seasoning cubes, curry, thyme, and some salt
14. Cook at low-medium heat and stir at short intervals till the oil has completely separated from the tomato blend. Taste the stew to make sure that the raw tomato taste is gone then turn off the heat. (With time and experience, you will know that the tomato blend is well fried from the aroma alone.)

3.5.3229

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