Easy Awara Tomato Stew (Tofu tomato sauce)
Awara stew (Tofu stew) is a tomato stew with Awara as the main protein in the stew.
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.
