A RECIPE FOR NIGERIAN TOMATO STEW

Welcome to My Woven Words!
You are on your path to discovering how to prepare a mouth-licking, palatable
recipe… You can and will prepare a sensational Nigerian tomato stew just by
following simple steps.

Nigerian tomato stew is one of the most popular Nigerian food
recipes, it is easy to make and I would include this recipe on a list of
“Nigerian simple to make foods”,

Reason for this would be that the ingredients needed could be found in almost
every part of the world and almost anybody can put up this stew in less than
fifty minutes.

I promised to take you through the guide on how to lose the
sour taste of tomatoes easily. Most people end up with tomato stew that has
soured taste, it is very conversant but we are going to learn how to eliminate
that taste, at least the way I eliminate that taste.

Ingredients for Making Nigerian Tomato stew (like I always
assert, these ingredients could be doubled or reduced depending on the number
of people you are looking to feed and their stomach size).

INGREDIENTS (6-8 PERSONS)

2kg Meat of choice (fresh chicken or beef)
Ground tomatoes – 1500ml
Ground Fresh Red Pepper – 50-100ml
1 cup of sliced onions
Teaspoon of ground nutmeg
teaspoon each of curry and thyme
teaspoon of delice or “onga stew”.
Vegetable (optional)
Vegetable/groundnut oil – 300ml
3 cubes of knorr or maggi
Crayfish – 2 spoons (optional)
Salt to taste.

DIRECTION

Wash the tomatoes and blend alongside the fresh pepper, also
blend the crayfish alongside the nutmeg seed (1).

Wash the meat (chicken goat meat, beef… etc.) and parboil
with desirable ingredients (I like to use lots of ingredients while parboiling
the meat and then use little or none while making the real foods, this practice
is necessary if you want to end up with very tasty meats. Beside you can then
use the meat stock [water from the meat] for the main cooking.

Just add the washed meat in a pot, add a cup or two cups of
water then two cubes of maggi, a teaspoon of kitchen glory, onions and a
teaspoon of salt. Be sure that at least half of the meat is completely
submerged in water.

Cook until the meat is soft enough for consumption

Most times I chose to fry the tomatoes in a frying pan
separately and then add it to the cooked meat in the pot.

Slice the onion and set your frying pan on heat, add about
300ml of groundnut/vegetable oil after the frying pan is dry. Add the sliced onions
and fry for about 2 minutes to release the scent into the oil then pour in the
tomatoes and fry (stirring occasionally to avoid burning).

This is just where most people miss it, have you made a tomato stew with sour
taste? Something that tasted less than what you eat in restaurants? You can
correct that now.

The secret to losing the sour taste is just by frying with
lots of oil (which could be reduced after frying – optionally) and then the use
of onions. Then you have to keep stiring for the next 10-15 minute, you dont
wanna end up with burned tomato stew.

Fry till the tomatoes lose its accompanying water and boils
in oil alone. Then you can transfer to the main pot and add the delice or onga,
add the maggi (seasoning), the ground crayfish/nutmeg and allow to cook ten
minutes before adding the vegetable (optional and you are done with the
preparation of tomato stew.

This is how to make tomato stew, it could be served as you
see above or with yam, beans, I even eat bread and stew often – it is delicious. 

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