Nigerian boiled tomato stew
Boiled tomato stew is light and fresh tasting.
Ingredients
- 6 cups Tomato mix
- 1 kg Whole tomato
- 150 g Tatashe paprika pepper
- 50 g shombo Cayenne
- 300 g onions 1 large
- Scotch bonnet
- 1 cup sliced onions
- 4 cubes seasoning cubes 4 teaspoons seasoning powder
- 2 ½ teaspoons curry powder
- 1 ½ teaspoons dry thyme
- salt
- 3 cups meat stock + water
- 2-4 tablespoos vegetable oil
- Coconut powder sugar or pureed carrot (optional)
Instructions
- Season the meat with seasoning cube, salt, 1 teaspoon each of curry powder, dry thyme and onions, boil until almost soft.
- Remove the meat and fry or just set aside.
- Strain the stock and set aside.
- Remove seeds from tatashe, wash tomato, tatashe, shombo, onions and scotch bonnet.
- Grind to a smooth puree. It will give about 6 cups of tomato mix without added water.
- Put the puree in a large pot and place over high heat.
- Add sliced onions, seasoning cubes, curry powder, dry thyme, salt, stock, water and vegetable oil.
- (Add 1 teaspoon of coconut powder or sugar if using. Stir and bring to a boil.)
- Reduce to a simmer with heat at medium-low.
- Cook for 20 minutes.
- Add meat and continue cooking for another 10-20 minutes till the stew has reduced and thickened.
- Taste and correct seasoning,
- Serve stew with your preferred staple, Boiled white rice, boiled or fried yam, plantain, sweet potato, Irish potato, couscous, Spaghetti, bread etc.
Notes
- Notes
If using the carrot to sweeten your stew, add 1 carrot when grinding the tomatoes. - Try and use non-reactive cookware anytime you are cooking tomato sauce or stew-like Stainless steel pots, seasoned cast iron pots, and wooden spoons.
- Tomato is acidic and will react with the aluminium to give the sauce or stew a metallic taste.
- Fresh fish is awesome with this type of stew. Season and steam the fish for a few minutes and add to the stew at the last 5-8 minutes of cooking.