The Pretend Chef

Nigerian Tomato Stew Base

delectable nigerian tomato stew base in a bowl

Recipes, Stews/ Sauces/ dips | March 20, 2016 | By

Nigerian Tomato stew base is the nucleus of a large portion of Nigerian dishes. It is the flavour base of any dish prepared with it. Get it right and you are basically sure the dish will be phenomenal. It is a combination of tomatoes, tatashe (fresh paprika peppers), and onions, pureed together and fried till ‘dry’. The secret lies in part, on the quality of the ingredients and their proportions , also your ability to fry the combination of vegetables ‘dry’. Dry here simply means frying till you have eliminated enough water and it has fried enough that there is no more sourness and the oil used in frying it has separated from the pureed tomato. 

tomato, tatashe pepper, scotch bonnet, onions for nigerian tomato stew base   

 

 

The tomato should be ripe, have a low water content, not be too acidic or have excessive seeds, so it will thicken and take less time to lose its moisture. Any type of plum tomatoes will be very good for the tomato stew base, because they have a concentrated and robust flavour.

A combination of peppers can be used, some for their heat, others for their flavour and red colour. Scotch bonnet and Shombo (fresh cayenne) are also used alongside tatashe. Red bell peppers or any good paprika pepper are a good substitute for tatashe.

Red onions is the onion of choice, though yellow onions is a good substitute. The oil is any tasteless vegetable oil.

Nigerian Tomato stew base can be used in cooking the Easy Nigerian tomato stew, jollof rice, jollof spaghetti, couscous, etc. It can be cooked and frozen, which saves the cook a whole lot of time.

For variety, I also make the palm oil stew, palm oil adds a different flavour profile to the dish and makes for a wider variety in its usage, because the palm oil version, can be used in preparing some native soups e.g Okro soup, Egusi soup, Efo riro (vegetable soup) etc. It is a make ahead base for times like Christmas, when you might need to feed guests at short notice.

To cook Nigerian Tomato Stew Base:

660g tomato
220g tatashe
220g onions
4 scotch bonnet (fresh pepper)
2-2 1/2 cups vegetable oil
1 medium onion, sliced

To boil Nigerian Tomato Stew Base:

Wash the tomatoes, peppers and onions, deseed the tatashe and put all in a blender.

chopped tomato, onions and peppers ready for grinding for Nigerian tomato stew base

Blend into a very smooth puree.

Pour into a medium sized pot and place over medium high heat, do not cover the pot.

  Boiling tomato for nigerian tomato stew base     frying tomato for nigerian tomato stew base

Boil till the liquid has evaporated.

Lower the heat in order to get more liquid out without burning the tomato puree. There will be small holes with no water bubbling through.

boiling tomato for nigerian tomato stew base    boiled tomato for nigerian tomato stew base

    

To fry Nigerian Tomato Stew Base:

Pour the vegetable oil and sliced onions into the tomato puree, stir well and fry. OR

Place a dry clean pot over medium heat, add the vegetable oil.

When it is hot, add the chopped onions and fry till it softens and becomes translucent.

vegetable oil in pot for nigerian tomato stew base    onions frying in vegetable oil for nigerian tomato stew base

Add the boiled tomato puree, stir well and fry. Reduce the heat to medium low and stir the paste frequently to avoid burning. Initially, the oil and tomato puree will mix and boil,

sliced onions and tomato just beginning to fry for nigerian tomato stew base    frying tomato for nigerian tomato stew base

 but as you keep frying, the oil will separate, this can take up to 20 minutes, just be patient.

 tomato frying for nigerian tomato stew base

Taste to be sure the tomato is no more sour, take off the heat.

Use for Easy Nigerian stew, Jollof rice, Stew akwu (palm nut stew), jollof spaghetti, add to beans porridge etc.

delectable nigerian tomato stew base in a bowl

 

NOTE :

  • The large amount of oil is necessary to aid in frying the tomato puree to the required degree ofdoneness without burning it.
  • When my tomato stew base is ready, I drain off as much oil as I can into a separate container and store. This oil is precious because it is packed full of flavour. It can be used in frying a fresh batch of Nigerian tomato stew base, stir fries, sauces, marinades, also in making agidi-jollof , or in any dish that requires infused oil.

flavoured oil from nigerian tomato stew base

 

  • Some species of tomatoes, no matter how long you fry them, will remain sour, this is because of their high acidity. What I do is either I add 1/2 teaspoon sugar or 1 teaspoon sweet coconut powder, this neutralises the sourness.

 

Comments

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