How to Make the Classic Nigerian Tomato Stew: A Step-by-Step Guide

The supremacy of the Nigerian tomato stew is way up there. I mean, mention another stew that's as versatile and can be paired with a lot of other foods as this stew. So versatile you could transform it into jollof rice if you want to.

Rice, Yam, Bread, Spaghetti, Noodles, even just picking the protein in it, while seeing a movie with a chilled cup of drink is enough to fill you and leave you wanting to go back for more... which let's be honest, we almost always do 😂

A good pot of stew in the fridge sets you up for the week. There's this assurance that you have knowing that there's stew at home and you can whip up anything in less than 30 minutes, paired with stew and just like that your meal for the day is sorted! 

While there are many variations of stew in different countries, tomato-based stews are common across Africa from Ghana’s shito to Cameroon’s tomato sauce this post will be all about the classic Nigerian red stew. Thick, rich, and spicy with layers of flavor, this is the version many of us grew up on and still crave today.

 

Why is the Nigerian Tomato Stew such a Classic?

The base of this stew is made with lots of tomatoes, shombo (red finger peppers), tatashe (bell peppers), atarodo (scotch bonnet peppers), and lots of onions. The key to getting the classic taste is in the deep frying of the blended peppers, the seasoning of your proteins, and the spices and condiments you choose to add to it.

Did you know that the proportion of your peppers also influences the taste of your stew? I, for one, have found that using more of shombo (red finger peppers) gives a more distinct taste to your stew (and I prefer the taste of shombo for my stews), but that's just me. Adding more or less of one of the peppers directly affects the taste of your stew.

Now, let's jump into the step-by-step ingredients you need and how to make the Nigerian tomato stew.

 

Ingredients You’ll Need

To get that authentic Nigerian taste, you’ll need a few key ingredients. Here’s a solid starting point:

- Fresh tomatoes or tinned tomato puree 

- Red bell peppers (Tatashe) or Shombo 

- Scotch bonnet (Ata rodo) – adjust to your heat tolerance

- Onions – lots of them!

- Protein of your choice (beef, chicken, turkey, goat meat)

- Vegetable or palm oil

-  Seasonings – curry powder, thyme, ginger, garlic, seasoning cubes or powder, and salt

Step-by-Step Guide to Making Nigerian Tomato Stew

1. Boil & Season Your Meat

Start by seasoning your meat with onions, salt, and spices. Let it cook till tender, and then fry or grill it for added depth. Keep the stock, you will be needing it later for added flavour to your stew. So you can also tell from this that the way you season your protein is key.

2. Blend Your Peppers

Blend your tomatoes, red bell peppers (tatashe) or red finger peppers (shombo), scotch bonnet, and one onion till smooth. You want a balanced blend, not too watery.

3. Parboil the Pepper Mix

Simmer the blended mixture in a pot without oil to reduce the water content. This cuts down your frying time and intensifies the flavor.

4. Fry the Pepper Base

Heat your oil (red or groundnut oil). I prefer red oil as that also gives the stew its own flavor. Add chopped onions and fry lightly. Then pour in your parboiled pepper mix. Fry on low-medium heat, stirring occasionally, till the oil floats to the top. This step is key, so don’t rush it.

5. Season Generously

Add curry, thyme, salt to taste, ginger or garlic powder, and your favorite bouillon seasoning. You want to start with minimal seasoning first, keeping in mind that you will still add your meat stock, which is already seasoned.

6. Add Meat & Stock

Toss in your fried protein and pour in some of the reserved meat stock, taste and adjust till you get the perfect taste. Stir and let it all simmer together for a few more minutes.

7. Let the Flavors Marry

Simmer on low until the stew is thick and rich, with oil floating to the top. You should have a beautiful-looking pot of stew like the picture below. 

How to Store and Reheat Stew

Make it in bulk and store it in the fridge for up to a week or freeze for longer. Reheat gently on the stove, adding a splash of water if needed, or microwave the bit you want to eat as needed.

Concluding

When done right, this stew tastes heavenly, and it becomes a flavorful base for countless meals. If you are craving this right now, we have all the ingredients you need to get started check them here and get them delivered right to your door step.

You can watch this video on how to make the classic Nigerian tomato stew and come back to shop all the ingredients you need in store. 

Try out different ratios of peppers, seasoning, proteins etc to get slight variations of this stew, and let me know in the comment of this blog how it turns out.