Tomato Stew

₦ 6,000.00

Nigerian Tomato Stew is a rich, flavorful, and vibrant red stew that forms the foundation of many West African dishes. It's made from a base of boiled-down tomatoes, red bell peppers (tatashe), and spicy peppers, which are fried in oil (typically palm oil or a vegetable oil blend) with onions and seasonings. Unlike Italian tomato sauce, it's cooked for a longer time to deepen the flavor and achieve a thick consistency, often with added meat or fish stock.

category all-meals soups-and-sauce

groups
Servings

schedule
70 Minutes

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No nutrition info available

Ingredients

For the Stew Base:
5-6 large, ripe tomatoes, roughly chopped
3-4 large red bell peppers (tatashe), seeds removed and chopped
2-3 chili peppers (Scotch bonnet or habanero), adjust to taste
2 large red onions, roughly chopped (divided: one for blending, one for frying)
For Cooking:
1 cup of palm oil (or ½ cup vegetable oil for a lighter version)
1-2 cups of meat or chicken stock (from previously cooked meat)
2-3 tablespoons tomato paste (optional, for a deeper color)
3-4 stock cubes (e.g., Knorr or Maggi), crushed
Salt to taste
Cooked meat, chicken, or fish (optional, to add to the stew)

Instructions

Blend the tomatoes, peppers, and one onion until smooth. Pour the mix into a pot and simmer for 15-20 minutes to reduce the raw taste and water.
In a separate pot, heat palm oil and fry the remaining chopped onion until soft. If using, add tomato paste and fry for 2-3 minutes.
Carefully pour the parboiled pepper mix into the hot oil. Fry for 20-30 minutes, stirring occasionally, until the oil rises to the top and the stew is thick and dark.
Add meat stock, seasoning cubes, salt, and any pre-cooked meat or fish. Stir well. Cover and simmer on low heat for 10-15 minutes to let the flavors meld.
Serve the hot stew with your preferred side dish.