How to prepare Nigerian tomato stew.

Nigerian Tomato Stew is a simple stew that is used as a base for Nigerian jollof rice and Coconut Rice Recipes. It is often made in large quantities and stored in the freezer until when needed.

I always make this tomato stew for my vegetarian friends, so that they don’t feel left out ☺ .
It is also the first step in the cooking steps for most Nigerian stews, such as the fish stew, chicken stew and the beef stew.

Here’s a detailed recipe on how to make this basic stew;

Ingredients for Nigerian Tomato Stew

– 1.5kg Fresh Tomatoes or blended tomato puree
– 200g Tomato paste(e.g De Rica brand (optional)
– 1 litre Vegetable Oil
– 2 OR 3 medium bulbs Onions
– 3 Habanero Pepper (atarodo)(optional)
– 1 stock cube (vegetable bouillon cube for vegans)
– Salt to taste

Cooking directions for Nigerian Tomato Stew

* Open the Canned tomato paste, scoop content into a bowl and dilute with a little water. Set aside.

* Blend the tomatoes, peppers and onions and set aside

* Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and  the excess water is dried up.

* Now, heat up the vegetable oil, add some onions(optional, because the blended tomatoes already has onions). Add the dried tomatoes and tomato puree and fry for about 25 minutes or until the tomato looses it’s sour taste. Stir constantly to prevent burning at the bottom.

*Next, add stock cube and salt to taste. Cover and leave to simmer for 5 minutes and  your  Nigerian Tomato Stew is ready.

**As for the excess oil, let the stew cool down a bit and then scoop out the excess oil, pour into a bottle and preserve in the fridge. This  oil, can be used for Nigerian stews, soups,yam recipes and beans recipes.

The Nigerian Tomato Stew can also be used for cooking  Jollof Rice, Nigerian coconut rice and other delicious Nigerian food recipes. Enjoy!😋