Nigerian stew is a combination of solid food ingredients like fresh tomatoes, scotch bonnet, red bell pepper etc to produce a liquid or semi solid, spiced with seasoning cube, salt, curry, thyme etc. It is usually served with rice.
Preparation time: 15 mins
Cook time; 1 hour
Total time: 1 hour 15 mins
1570 grams fresh tomatoes
897 grams scotch bonnet (ata rodo)
3 large Red bell pepper (tatashe)
2 large Onions
Small thumb size Ginger (optional)
3 cloves Garlic (optional )
Meat of your choice (1000 grams)
1 teaspoon of Curry and thyme (optional)
Wash the tomatoes, scotch bonnet, red bell pepper, onions, ginger, garlic (slice the onion, ginger and garlic).
Put in a big pot, add little Water and bring to boil
After boiling drain the water and bend to a puree. After blending pour in a pot and boil for 5min.
Boil your choice of meat with seasoning cube, salt, onion, curry, thyme and water (little amount of water) and set aside.
Pour your desired amount of vegetable oil in a pot, add little sliced onions and allow to fry for about 3 min, then add the puree and cook on low heat, add stock from the meat(if there is any), seasoning cube and salt and allow to cook for about 30 Minute. Then pour in the meat and allow to cook for another 5 mins. Then your stew is ready.