How to make Nigerian stew with beef, chicken, tatashe pepper (red bell pepper), and more for a delicious and filling meat and vegetable dinner for a crowd.
Nigerian stew, aka obe ata, is a staple dish in many Nigerian households. It forms the base of many Nigerian dishes (jollof rice) and can be served with white rice, eba, pounded yam, and more for a complete meal. However you serve it, this is a satisfying, hearty dinner that celebrates West African cuisine.
How to Prepare the Beef and Chicken For Stew
Feel free to add any of your favorite proteins to this magnificent stew.
Here are some additions that my family loves to add to our stews, depending on what we have on hand and the flavors we’re craving:
- Shaki, or tripe
Whichever type of protein you choose, you want to make sure that your meat is soft and tender. The best way to do this is by precooking your proteins before you start cooking the stew. I normally wash the meat first, then par-boil it with salt, onions, thyme, and chicken stock cubes for flavor (optional). Then, I finish cooking the meat in the oven. Once the meat is fully cooked, it will be tender and deeply flavorful. At this point, you can stir it into your stew, along with the vegetables and other seasonings.
Note: You can also fry the meat after part boiling but this is less healthy.
Ingredient Alternatives and Substitutes
There are dozens of different ways to cook Nigerian stew. Every household has its own method, as the stew is so adaptable. Some prefer their stew less spicy, so they don’t add scotch bonnets. Others may not like the taste of chicken stock cubes, so they eliminate them altogether. Ultimately, it’s all about cooking this dish in a way that you enjoy so be sure to taste as you go along and experiment!
How To Store the Stew
Nigerian stew can be refrigerated for 3-4 days. It can also be stored in the freezer for up to 1 month. Be sure to let the dish cool fully before freezing.
Click below and watch the how-to video to make Nigerian Beef and Chicken Stew!
Note: Don’t forget to add red bell peppers to your recipe!
How To Make Nigerian Beef and Chicken Stew
- 3 plummed tomatoes
- 2 red bell peppers (aka tatashe pepper)
- 2 scotch bonnets
- 2 onions
- 1-2 tbsp tomato puree
- 3/4 cup of chicken stock
- Salt to taste
- 1-2 chicken stock cubes (knorr)
- 1-2 tsp curry powder (optional)
- 1-2 tsp of thyme
- Precooked assorted meat (beef, chicken, pomo etc)
- Vegetable oil
- Add scotch bonnets, red bell pepper, onions and plummed tomatoes to a blender and blend.
- Heat enough oil to cover the base of a large saucepan. Add the tomato mix and bring to a boil. Then add chicken stock cubes, salt, thyme, curry powder, tomato puree and chicken stock. Stir well and leave to cook on medium heat for 10-15 minutes.
- Finally, add the assorted meat stir well and leave to cook for another 7-10 minutes on a low/medium heat.
- Serve with rice or swallow