Tomato Stew is a base used in preparing the Nigerian Jollof Rice recipes: Jollof Rice, Coconut Rice, white Rice & stew, yam, & Beans, etc.
Nigerian tomato stew is one of the most popular and easy Nigerian food recipes. This is because you can make it in large quantities and store in the freezer pending when you need it.
Cooking of any Nigerian Rice dish, pasta is made easy when you already have tomato stew in your freezer.
Above all, you can add chicken/fish/beef, thyme, curry, Knorr, salt and pepper to Tomato Stew to get the Chicken, fish, and beef Stew used to eat boiled white rice.
Tomato stew is common because the ingredients are accessible in almost every part of the world.
Nigerian Tomato Stew Recipe
Here’s a detailed recipe on how to make this basic stew
- 5 kg Fresh Tomato Jos or blended tomato puree
200 g Tomato paste (optional)
1- liter Vegetable Oil
2 OR 3 medium bulbs Onions
3 Habanero Pepper (Atarodo)(optional)
1 stock cube (vegetable bouillon cube for vegans)
Salt to taste
- Firstly, wash and blend the fresh plum tomatoes.
- Though optional-scoop the content of canned tomato paste into a bowl and dilute with a little water to form a puree. Put aside.
- Thirdly, pour the tomatoes you have blend into a pot. Then, allow boiling until the consistency is thicker and the excess water is no more
- Fourthly, add the vegetable oil, the chopped onions and the dried tomatoes and tomato puree and fry for about 25 minutes or until the tomato loses its sour taste. Stir constantly to prevent burning at the bottom.
- Lastly, add stock cube and salt to taste. Then, cover and leave to simmer for 5 minutes. That’s it; your Nigerian Tomato Stew (vegan stew) is ready.
Scoop out the excess vegetable oil into a bottle and preserve in the fridge. You can use the oil for other Nigerian foods like stews, soups, yam recipes, and beans recipes.