In Nigeria, when one hears ‘Fish stew’, ‘Chicken stew’,etc, the first thing that comes to mind is the fish or chicken and not the stew itself (Tomatoes and other ingredients).
Making a Nigerian stew can be done in so many ways but doesn’t all yield the same result. That’s the exact reason why we can talk about how to make a Nigerian stew and we won’t be talking off point because you might have been doing it partially right and getting merely acceptable results.
Below is my personal recommendation of making that awesome Nigerian tomato stew.
How to make Nigerian stew: Tools needed
- Chopping board
- Medium size bowl
How to make Nigerian stew: Ingredients
- Tomato (about 1 litre after blending)
- Vegetable oil
- 2 seasoning cubes
- 3 bulbs of onions
- Meat (chicken, beef, goat meat, turkey)
- Spices (curry, nutmeg, thyme)
- Salt (to taste)
- Pepper (to taste)
How to make Nigerian stew: Instructions
- Wash the Tomatoes and the meat.
- Cut and cook the meat with about half table spoons of the spices.
- Blend the tomatoes to a very smooth plum with one bulb of onion.
- Put your dry cooking pot on fire and add vegetable oil. (A little bit much, so you can eliminate both the water and the sour taste.)
- Let the vegetable oil heat up for two minutes and simultaneously slice in the last bulb of onion.
- Add the blended tomatoes and let it fry for 6 – 7 minutes (till there’s no more water and no sour taste).
- Pour in the cooked (with the water) and stir
- If you feel the spices present aren’t enough, you can add more.
- Add pepper and salt to taste.
- Add the seasoning cubes.
- Leave for around 5 minutes.
Your stew is ready to be served with white rice, yam, boiled plantain and any other ‘partner-able’ dish.
- If you want your stew extra dry, you may sieve out the water from the tomato after blending by gently pouring into a sieve and allowing the water to drain out.
- The same procedure for chicken as above goes for assorted beef, fish, and so on.
- If you don’t use enough oil, you might be able to get rid of the sour taste accompanying the tomato stew.
- If you feel you’ve added too much pepper, add more onions to even it out.
- If you’re not eating it immediately, wait for three to five minutes for the stew to have a drop in temperature, then serve the stew into containers and put in the freezer.