Nigerian Tomato Stew

Stew is any nigerians favourite, after soups and jollof rice of course. But the truth is, without this stew there's no jollof rice, and sometimes soups or porridge. It is easy and it is tasty...

Nigerian party stew is an iconic base, that solid foundation, and the secret step behind delicious nigerian meals, especially the famous Nigerian Party Jollof rice.

If you're an experienced cook/chef, then you should know the wiseness behind this, it is not advisable to skip this step. Because once you're good here, the rice follows suit and cooking is much smoother, sweeter and easier.

The other day I showed you how to make your delicious party jollof rice at home. Today, will be how to prepare the delicious base, which is Stew.

Ingredients you will need;
200g Fresh Tomatoes
Fresh Pepper
4 Tin/Sachet tomato
Ground black pepper
2 Onion bulb (one white)
Meat(beef,fish, chicken)
Meat stock and/or Water
Groundnut oil (or vegetable oil)
Thyme
Curry
Bay leaf and
scent leaf(optional)
Ginger and garlic cloves(Optional)
Seasoning cubes or mix
Salt
Ginger, Garlic powder (optional)

13 ingredients to make the best irresistible stewwww recipe!

Instructions
Blend the fresh tomato, pepper, and onions (chop up some onions for later) together until a purée is made.  Pour into a clean Pot, set the stove on low heat, cover the pot and allow to simmer until dry (do not burn! Set the timer to 30mins). If there's still water after 30 mins, wait for another 10mins.

In a frying pan, pour 2 serving spoonful of GN oil, allow to heat up before adding some onions, leave to fry(till Onion's golden brown). Add your tin/sachet tomato or tomato mix and stir, keep stirring(for 7-9 mins) so it doesn't burn.
Add some meat stock or water (not too much though) just enough to loosen up the paste into a purée and prevent it from blackening.
When this is done, set aside.  The taste should be sweet and not tangy, that is when you know it's ready.
Transfer and Combine both items into a non stick pot, add more oil, then thyme, Garlic and ginger powder, ground pepper, seasoning, curry, bay leaf and salt.

Stir gently and add in your meat stock. You can also add the meat, at this point. Leave to cook/simmer.

To know if stew is ready, there should be more oil than water(usually zero liquid). You should also see bubbles sprout on top.

Keep an eye on it, so it does not burn.

Note: Meat/beef was used. I had the meat boiled earlier, hence the meat stock.
But you can make use of chicken, turkey, duck or fish. Bear in mind that for fish,  less is more and use the appropriate seasonings for fish.

**Your pepper can be more or less, depending. All ingredients here are important for a delicious, flavor full stewwww. Help stew taste professional even when it's homemade!

Stew can be served with white rice, spaghetti, beans, Yam, plantain, agidi, moimoi, akara,etc even bread

Stew can be added to soups,  jollof rice, and any type of porridge, etc.

Allow to cool off, before refrigerating. When refrigerated stew can last up to a month.