Nigerian Tomato Stew with Assorted Meat

5 from 12 votes

Nigerian Tomato Stew with Assorted Meat

Make the Best Nigerian Tomato Stew with Assorted Meat in no time! 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.

Prep Time7

Cook Time30

Total Time37

Course: Main Course

Cuisine: Nigerian

Servings: people

Calories: 621kcal

Author: Jen Sim

Equipment

1 Cooking Pot
1 Blender

Ingredients

3 plummed tomatoes
2 red bell peppers (aka tatashe pepper)
2 scotch bonnets
2 onions
2 tablespoon tomato puree
¾ cup of chicken stock
Salt to taste
1 chicken stock cubes (knorr)
1-2 teaspoon curry powder (optional)
2 teaspoon of thyme
Precooked assorted meat (beef, chicken, pomo etc)
tablespoon Vegetable oil

Instructions

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

Video

Notes

Spice Level: If you prefer a milder stew, skip the scotch bonnets.
Omit: If you don't like the taste of chicken stock cubes, you can leave them out.
Pre-Cooking Meat: Whatever protein you use, make sure it's soft and tender. The best way to do this is by precooking it. I start by washing the meat, then par-boiling it with salt, onions, thyme, and chicken stock cubes for extra flavor (optional). Next, I finish cooking the meat in the oven. Once it's fully cooked, it will be tender and full of flavor. Alternatively, you can fry the beef after boiling it, though it's a less healthy option.

Nutrition