How To Make Nigerian Stew | All purpose Tomato Stew | Glory Homemaker

Prepare fresh tomatoes, ginger, garlic, onions, red bell peppers (tatashi), and red scotch bonnet peppers (shombo).

Remove seeds from the tatashi to avoid bitterness.

Blend two tomatoes until smooth, then add the rest of the tomatoes, onions, garlic, ginger, and peppers, blending without water.

Cook the blended ingredients until the water dries, stirring occasionally to prevent burning.

Marinate soft chicken with chicken seasoning, ginger powder, garlic powder, thyme leaves, and salt for 1 hour in the fridge.

Chop onions into small pieces for the stew.

Heat cooking oil in a dry pan, add one onion to flavor the oil, and then add the marinated chicken, frying on high heat.

After 5 minutes, turn the chicken to fry the other side until golden brown, then remove and set aside.

Remove the fried onion pieces from the oil and add chopped onions, stirring for 1 minute on medium heat until tender.

Add curry leaves to the onions and stir.

Incorporate dried tomato paste and fry for 25-30 minutes, stirring to prevent burning.

Check for splatter and ensure blended ingredients are dry to avoid mess.

Taste the stew to check if the tomato tang is gone, and remove excess oil if necessary.

Add bay leaves, nutmeg powder, thyme leaves, and curry powder, mixing well.

Pour in chicken stock (or water if stock is unavailable) and mix.

Add the fried chicken back into the stew, mixing well.

Cover and bring the stew to a boil, lowering heat before opening to prevent splatter.

Check for salt and seasoning, adjusting as necessary.

Finish with additional curry leaves for flavor.

Equipment Needed

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