HOW TO MAKE NIGERIAN TOMATOE STEW
This stew is one of the nicest and simplest stews to prepare. It is one of the specialities of Nigerians and is often served at weddings, naming ceremonies, birthday celebrations and many more, including special treats. Jollof rice can also be substituted for it, when absent.
This stew is mostly available in restaurants, although it can also be made at home.
It goes best with rice, but can also be eaten with yam, plantain, and beans.
Everywhere throughout West Africa, tomato stew is a basic dish that is prepared differently depending on the culture and personal preferences of the cook.
Due to its simplicity of preparation, this is arguably even more popular in Nigerian households than ofada stew (another traditional red stew). The common use of blended tomatoes, sometimes with onions & peppers, cooking with some oil, & a protein of some sort unites all of the many stew varieties. The type of oil used, the other veggies blended with the tomatoes, the consistency of the tomato stew, and the protein used to make the stew all vary depending on who is cooking it for you.
I chose chicken, turkey, & fish because I love the way they all taste together, but I also picked them since they are more reasonably priced than goat and cow meat.
INGRIDGENTS
- Fresh Plum Tomatoes (about 1570 grammes) – Fresh tomatoes are what give Nigerian tomato stew its distinctive flavour. Fresh tomatoes also have a crunchy cucumber flavour that makes you want to eat them raw. Because Plum tomatoes don’t have a lot of water and taste crisp when you eat them, I like to utilise them more often. Also, the best tomato stews often include tomatoes in their prime, when they are sweet and juicy.
- Red Pepper – Red pepper ranks one of the most crucial ingredients used in cooking Nigerian Tomato Stew. It is referred to as “Ose” in Igbo and “Ata” in Yoruba. As much as tomatoes is important and needed in making this stew, pepper is never an exemption.
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3 cloves Garlic & small thumb size of Ginger & Onions – To me, garlic and ginger is what makes my Nigerian Tomato Stew. It gives the stew a unique tastes that makes it stand out from every other stew. Also, garlic and ginger are good for the eyes, and as well cures headache, and infections.
- 1 teaspoon of bouillon powder or 1 cube – (you can use whatever kind you like, as well as the amount of cubes you want if the stew is pot full).
- Tomato Paste – is a thick paste that is created by cooking tomatoes for a long time to lower the water content, straining away the seeds and skins, and then heating the remaining liquid to further concentrate the tomato base into a thick, rich paste. It is used to give a range of foods, including pasta, stew, and braised meat, with such a strong tomato flavour.
- Live Stock – ( Chicken, Turkey, or Fish)
- 1 teaspoon of Salt – ( or a reasonable amount to taste)
- 1 teaspoon of Curry powder & 2 teaspoon of Dried thyme –
DIRECTIONS
- Blend fresh tomatoes and heat on fire with the tomato paste.
- Boil stock (Chicken, Turkey, and fish) with your seasoning cubes, salt, curry, thyme, onions, garlic and ginger.
- Heat your pot with a vegetable oil
- Add your chopped onions, ginger and garlic to the oil and stir.
- Add your heated fresh tomatoes and tomato paste and stir evenly.
- Add your salt, and seasoning cube( 2 or 1), and mix.
- Add your boiled stock (Chicken, Turkey, and Fish) and mix well.
- Leave for about 15 minutes before stiring again.
- Your stew is ready!!
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