Nigerian Tomato Stew Recipe With Chicken
Nigerian tomato stew. Now, if you are looking for a sauce that is versatile and you can have in your fridge for 5-7 days and use with multple meals, then you should look at this delicious Nigerian tomato stew recipe. It will soon become your favourite go-to stew you will always want to have in your fridge.
The Nigerian tomato stew is a favourite go-to sauce and in my opinion the most versatile of all the sauces and stews in the region. It is always in my fridge to enhance the taste of a quick snack or to pair with rice, plantain, yam potatoes freshly grated okra with eba for dinner.
It is a blend of tomato, onion, fresh red hot pepper, fried in vegetable oil and to which meat, or fish or a combination of both is added, with herbs and spices. The result is a red, excitingly spicy stew. You could have the following options:
- Nigerian beef stew
- Nigerian fish stew
- Nigerian goat stew
- Nigerian chicken stew or
- A vegetarian option with no meat or fish.
Lets start cooking.
Nigerian tomato stew
|
Servings: 8-10 |
Prep Time: 20min |
Cooking Time: 1 hour |
Ingredients
- 15 Medium size Roma or plum tomatoes
- 4 Large bell peppers (tatashe as called in Nigeria)
- 3 Habanero peppers
- 3 Tablespoons tomato paste
- 2 Medium size onions, one chopped the other blended with tomatoes and peppers
- 10-16 grilled or fried chicken thighs, drumsticks or any part of chicken of your choice
- 1 1/2 Cup of olive oil
- 3 Teaspoons curry powder
- 1 Teaspoon dry thyme
- 1 Teaspoon ginger powder
- 1-2 stock cube(optional)
- Salt and pepper to taste
Method
Measure out all ingredients and set aside.
Blend the tomatoes, bell peppers and habanero peppers along with one of the onion.
Heat a heavy-based pot and pour in the oil to heat up to at least 350F if you do not have a thermometer, I sometimes throw in the strand of an onion peel. If it sizzles then it is hot enough if it does not, allow to heat up a little bit more.
Fry the onion in the hot oil until it is crispy outside but must be soft at the centre (If you get this bit right, you will smell that pleasant aroma from frying onion and everyone around would notice). 5-6 minutes
Stir in the herbs and spices to integrate early enough, 1-2 minutes.
Pour in the blended tomatoes and cook with lid slightly ajar for about 25-30 minutes over medium heat. Doing this will allow most of the moisture from the tomato mixture to evaporate and reduce the tomato's natural acid (adding a little more curry may be helpful too). You know it is cooked when you see the oil settle on top as it separates from the tomato mixture.
Adjust seasoning and continue cooking for another 10minutes before adding your grilled chicken, then, reduce heat to a gentle simmer for the rest of the cooking. That should be approximately 10 minutes.
Serve on rice, with bread, yam, plantain, potatoes or anything else you fancy.
Recipe provided by www.AfricanFoods.co.uk
Tomatoes are one of the world's highly nutritious fruits and available almost everywhere. Check out these ten reasons why you should include them in your diet.
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