Nigerian recipe
Nigerian Tomato Stew
A deeply reduced tomato and pepper sauce that can be served with rice or used as a base for meat, fish or eggs.
About this recipe
Nigerian red stew depends on reducing the blended tomato and pepper mixture until its raw, watery character has gone. The protein can change, while the prepared sauce remains a versatile base.
Variations & context
Pepper ratios, oil level and seasoning vary between cooks. The method is more important than one fixed list: reduce the blend thoroughly and build the final stew gradually.
Ingredients
- 800 g ripe tomatoes or canned plum tomatoes
- 2 red tatashe or other mild red peppers
- 1 ata rodo or another hot pepper, to taste
- 2 medium onions
- 80 ml neutral oil
- 500 ml chicken or vegetable stock, approximately
- 1 teaspoon dried thyme
- 1 teaspoon curry powder, optional
- 1 bay leaf
- Salt to taste
- Cooked chicken, beef, fish or boiled eggs, optional
Method
- Blend the tomatoes, peppers and one onion until smooth.
- Pour the mixture into a wide pot and reduce over medium heat until much of the water has evaporated.
- Heat the oil in a separate heavy pot and soften the remaining sliced onion.
- Add the reduced tomato mixture, thyme, optional curry powder and bay leaf. Fry gently, stirring regularly, until the sauce deepens in colour and the oil begins to separate.
- Add stock in stages to reach the desired consistency, then season.
- Add cooked protein if using and simmer until the flavours combine. Remove the bay leaf before serving.
Explore the ingredients
Sources & editorial notes
This recipe is a general Nigerian red-stew method with no invented personal origin story.
https://apnews.com/article/41a6b6a8e8ab620397b522f595efa120