|Scotch Bonnet (ata rodo)||6-8|
|Cayenne Pepper (sombo)||6-8|
|Ginger (1 inch)||2|
Nigerian Stew is a very popular dish with tomatoes as the star of the dish. You can hardly find a home in Nigeria without Tomato stew constantly stored in the Freezer. This is due to the versatile nature of the stew. The stew may be eaten with any staple of your choice e.g Rice, yam, beans, bread e.t.c. You can also use it for eating your swallow by adding Okro or Ewedu. Nigerian stew also acts as a base for many of our popular dishes e.g Jollof rice, stewed beans, yam pottage etc.
HOW TO DO
- Wash Chicken and place in a pot.
- Add grated I inch ginger, 2 cloves minced garlic, chopped onions, 1 tsp curry, ½ tsp thyme 2 bayleaves, salt and 1-2 Maggi Chicken cubes
- Cook chicken on low heat for about 15 mins with no water. The chicken will produce its own juice.
- Add some water when the chicken juice starts to dry and cook till well done.
- Separate the chicken stock from chicken and fry the chicken.
- Sieve the chicken stock and set aside
- Blend the tomatoes, 2 onions, tatashe, Cayenne Pepper, scotch bonnet and about 1 inch ginger.
- Boil the blended pepper mix till dry
- Put some vegetable oil in a pot, when hot add chopped onions and minced garlic and allow it to saute for about 3 mins on low heat.
- Add the boiled pepper mix, add some curry and thyme and fry till the mix is no longer sour. About 10- 15 mins
- Add the chicken stock (add some water if the stew is too thick), fried chicken and 1 Maggi Chicken cube. Taste and adjust seasoning.
- Simmer on low heat for about 10-15 mins before switching off the burner.
Also, in order to keep your taste buds excited at all times, you may vary the taste of the tomato stew by adjusting the ratio of the ingredients and by using different kinds of proteins to make the stew. For instance, you may choose to alternate between using beef, fresh chicken, Smoked Chicken, fish, turkey, Goat meat etc in order to ensure that your stew tastes flavourful but different.