Tomato stew is one of the most popular Nigerian food recipes, it is easy to make but requires patience. The ingredients needed could be found in almost every part of the world and almost anybody can cook up this stew in less than fifty minutes. Your personal preference determines if you would be having beef, fish, chicken or turkey tomato stew.
- Chicken / Beef / Fish/ Turkey
- Fresh tomato
- Tin Tomato (Optional)
- Wash the tomatoes and blend alongside the fresh pepper and onions to form a paste
- Wash the meat (chicken, goat meat, beef… etc.)
- Boil with preferred spices (I like to use lots of spices while boiling the meat. This is necessary if you want to have very tasty meats).
- Boil till the meat is well cooked; there is nothing worse than struggling with tough meat.
- Use the meat stock (water from the meat) for the main cooking
- For stew with less cholesterol, avoid the usual frying of the tomato paste with vegetable, groundnut or palm oil. These oils are high in cholesterol.
Substitutes like olive oil can be used as it is possible to get delicious stew without any oils.
- Add Tomato paste to the boiling stock.
- Add Tin Tomato after about 10 minutes (Optional) ; this would give a deep red colour
- Allow to boil for about 25 minutes. The sour taste is a sign of poorly cooked stew. For tomato to lose its sour taste, allow it to boil for longer if necessary. Taste to make sure it is not sour.
- Add seasoning cubes, curry and thyme to taste
- Allow to boil for about 10 Minutes
- Taste (adjust where necessary )
Tomato Stew is ready
Serve with rice, yam, bread, swallow etc.