Awara stew (Tofu stew) is a tomato stew with Awara as the main protein. Tomato Stew is widely eaten in Nigeria. They prepare it in so many different ways but the basic ingredients are tomato, peppers and onions with any protein of choice.
Awara (Tofu, Soybeans curd, Beske) is delicious, healthy and versatile in its use in dishes. It is made from soy milk which is curdled using a coagulant.
Awara can be eaten ‘raw’, fried or baked as a snack, it can also be added to soups, stews and sauces. Use it in salads for texture or as a meat substitute in different dishes. You can also serve Awara in so many other ways. Click here for an easy recipe for Homemade Awara (Tofu).
Like I said, Nigerians make tomato stew with any protein of choice or a combination of proteins e.g chicken, beef, goat meat, fish, pork, boiled egg, dry fish and stockfish. In fact, any protein can be used. Awara is awesome in tomato stew and the special thing about putting it in a stew is the fact that it absorbs the delicious stew so well.
To Prepare Awara Tomato Stew (Tofu Stew)
Awara/Tofu 500g tomato 3 medium tatashe (bell pepper) 10 shombo (cayenne pepper) 2 large onions 4 scotch bonnet (fresh pepper, ata rodo) 2 cups vegetable oil 1/2 teaspoon curry powder 1/2 teaspoon dry thyme 1 bayleaf 2 Seasoning cubes salt
Cut Awara to bite size, place on a tray then using a kitchen napkin, gently press out as much water as possible. Season with salt, some curry and thyme, cover and set aside.
Wash the tomatoes, peppers and onions, deseed the tatashe. Slice half of one onion and set aside.
Put tomato, peppers and onions in a blender. Blend into a very smooth puree.
Pour blended tomato mix into a medium-sized pot and place over medium-high heat.
Boil until the liquid has evaporated.
Place about a half cup of water in a pot, add seasoning and salt, bring to a boil and add Awara. Cook for 2-3 minutes and drain.
Pour the vegetable oil into a saucepan and place over medium heat.
When hot, add Awara, fry until golden brown on all sides, drain and set aside.
Add sliced onions and fry until it softens and becomes translucent.
Put curry, thyme, bay leaf, seasoning cubes and salt, fry for 30 seconds.
Add the boiled tomato puree, stir well and fry.
Reduce the heat to medium-low and frequently stir to avoid burning, until the oil separates from the tomato paste, this can take up to 15-20 minutes.
Add your fried Awara/tofu and a quarter cup of water, stir and cover cook for 5 minutes. Keep stirring from time to time.
Taste and take off the heat.
Leave to stand for 10 minutes so the Awara (soybean tofu) will absorb more of the flavours.
Serve with rice, yam, plantain etc.
Click to Learn How to make Homemade Awara (Soybean Tofu)
If you enjoyed my Easy Awara Tomato Stew (Tofu Tomato Sauce), you would also enjoy my Awara Cabbage salad, Awara Pepper soup, Tigernut energy balls and Easy Puff puff.
Easy Awara Tomato Stew (Tofu tomato sauce)
Ingredients
- Awara/Tofu
- 500 g tomato
- 3 medium tatashe bell pepper
- 10 shombo cayenne pepper
- 2 large onions
- 4 scotch bonnet fresh pepper, ata rodo
- 2-2 ½ cups vegetable oil
- ½ teaspoon curry powder
- ½ teaspoon dry thyme
- 1 bayleaf
- 2 Seasoning cubes
- salt
Instructions
- Cut Awara to bite size, place on a tray then using a kitchen napkin, gently press out as much water as you can. Season with salt, some curry and thyme, cover and set aside.
- Wash the tomatoes, peppers and onions, de-seed the tatashe. Slice half of one onion and set aside.
- Put tomato, peppers and onions in a blender. Blend into a very smooth puree.
- Pour blended tomato mix into a medium-sized pot and place over medium-high heat.
- Boil until the liquid has evaporated.
- Pour the vegetable oil into a saucepan and place over medium heat.
- When hot, add Awara, fry until golden brown on all sides, drain and set aside.
- Add sliced onions fry until it softens and becomes translucent.
- Add curry, thyme, bayleaf, seasoning cubes and salt, fry for 30 seconds.
- Add the boiled tomato puree, stir well and fry.
- Reduce the heat to medium-low and stir frequently to avoid burning, until the oil separates from the tomato paste, this can take up to 15-20 minutes.
- Add your fried Awara/tofu and a quarter cup of water, stir and cover cook for 5 minutes stirring from time to time.
- Taste and take off the heat.
- Leave to stand for 10 minutes so the Awara (soybean tofu) will absorb more of the flavours.
- Serve with rice, yam, plantain etc.
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It is delicious l have tried it
Thanks Taiwo
This looks delicious and incredibly spicy, I’d imagine. Will it work with fewer cayenne and scotch bonnet? Maybe with an extra tatashe? Thank you for sharing this amazing cuisine!
Thanks Rebecca for stopping by. Yes you can reduce the scotch bonnet and cayenne and add an extra tatashe. It will still be delicious.
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