Make this wholesome Nigerian Tomato Stew Recipe (obe ata) in no time at all! It features oven-baked or fried assorted meat cooked in a rich and spicy tomato stew. Serve this stew with white rice, Jollof rice, pounded yam, amala and more.
About this Recipe
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.
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.
Nigerian Tomato Stew Recipe (Obe ata) Ingredients
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 Make Nigerian Stew (Obe ata)
- First, you will need to prepare the base of the stew. Add scotch bonnets, red bell pepper, onions and plum tomatoes to a blender and blend until smooth.
2. Next, heat vegetable/sunflower oil in a pot. It should cover the base of the pot. Once it is hot pour the blended tomato mixture into the pot and bring it to a boil.
Tip: Make sure the oil is not too hot as it may splash all over the place.
3. Now it’s time to season the stew. Add chicken cubes, salt to taste, thyme, tomato puree and chicken stock. Then stir and leave to simmer for 10-15 minutes.
Tip: Taste the stew and adjust the seasoning to your taste.
4. Once the stew is nearly ready you can add the pre-cooked assorted meat. Add chicken, beef, tripe, cow foot and stir well and leave to cook for another 7-10 minutes on low/medium heat.
Tip: Whichever type of protein you choose, 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. Wash and clean the meat, par-boil it with salt, onions, thyme, and chicken stock cubes for flavor (optional). Then, I finish cooking the meat in the oven or fry it. Once the meat is fully cooked, it will be tender, flavorful and ready to be added to the stew.
5. Once the stew is done leave it to cool for a few minutes before serving.
9. Serve this delicious Nigerian tomato stew with white rice, pounded yam, eba, Jollof rice and more!
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.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Nigerian Tomato Stew Recipe (Obe ata)
- 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