Nigerian Tomato Stew

Aderinsola Adeosun

This authentic, go-to recipe can be used for every type of tomato stew, for example, Buka stew, turkey stew, etc.

4.89 from 45 votes

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course, stew

Cuisine African, Nigerian

Servings servings

Wash, chop, and blend/grind the fresh tomatoes, fresh peppers, tatashe or bell peppers, chopped onion, garlic, and ginger until smooth. If you are using a blender, blend small quantities at a time so that the mixture blends properly and that you don't overwork the blender.
Pour the tomato mixture into a pot and boil on high heat until the water evaporates, then set aside. Do not allow it to burn. You can also boil the tomato mixture halfway and then sieve it to get rid of the water if you don't want to wait till it evaporates.

Wash and cut the meat into bite-sized pieces and place in a pot. Add some of the sliced onions, the thyme, curry powder, ground pepper, crushed garlic, and ginger. Do not add any water. Let the meat cook in its juices until almost dry, then pour in some water and adjust the seasoning. Cover and let cook until soft. Remove the meat from the stock and set aside to drain any excess liquid.
Heat some vegetable oil in a deep-frying pan or pot and fry some of the onion until brown, but not burnt (the onion helps to season the oil and add flavor to the meat). Remove the onion and discard. Fry the meat until golden and crisp, but not burnt.
Remove the meat and drain on paper towel.
Fry the rest of the meat in batches until done.
Alternatively, for a healthier option, steam, roast or grill the meat.
To roast the chicken, place on a rack in the oven at 330° F/ 165° C for 10 to 15 minutes or until it has become golden brown, and set aside.
The time for steaming chicken depends on the type of chicken you are using. Rooster or cockerel cooks much faster than hen, but hen is definitely tastier than the rooster.
Also, the time for cooking time the meat will depend on the type of meat you use, but it is important you allow your meat to boil until it is tender.

In a pot, heat the vegetable oil on medium heat for 2 to 3 minutes (you can use the vegetable oil that was used to fry the chicken or meat). When the oil is hot, add the chopped onion and garlic and fry until the onion is translucent for about 3 to 5 minutes on low heat.
Pour in the remaining thyme and curry powder, and stir-fry for 3 minutes. This step is very important for giving the stew, and your kitchen, an excellent aroma.
Add the tinned tomato paste and stir fry for 5 to 7 minutes. Make sure you fry your tinned tomato before adding the tomato mixture.
Add the tomato mixture and let fry for 10 to 14 minutes on low to medium heat or until the oil separates from the tomato mixture and starts floating on top of the stew. Make sure you cook the stew on low heat.
Add the nutmeg, stock cubes, salt, curry powder, thyme, and other spices. This step is what will give your stew the perfect taste.
Pour in the chicken stock. Use as much as stock as you need for the consistency you want, but do not make the stew too watery.
Add the fried or grilled meat and cook for 7 to 10 minutes on low heat, so that the flavors absorb into the meat.
Taste for seasoning and other spices like nutmeg, curry powder, peppers, or stock cubes. Taste to ensure the raw tomato taste is gone.
When the taste and consistency are to your liking, turn off the heat.
When the stew is cooked, you may remove some of the oil if there is too much.

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