Nigerian Tomato Stew (Nigerian Red Stew) By Yummy Medley
Tomato stew is a staple eaten all over West Africa with some ingredient variations based on culture and individual preferences. Between this and ofada stew, another Nigerian red stew staple, this is probably even more common in Nigerian households due to its ease of preparation.
What ties all of the different stew variations together is that they are commonly made with blended tomatoes (sometimes with onions and peppers), cooked with some oil and some type of protein. Depending on who is cooking it for you; the type of oil used, the other vegetables blended with the tomatoes, the consistency of the tomato stew and the protein used to cook the stew varies.
2 lbs Braised ram meat chunks
3.5 lbs Plum tomatoes (about 1570 grams)
2 large Onions
2 large Bell peppers
4 Scotch bonnet peppers
3 cloves Garlic
Ginger small thumb size
1 ¾ cups Lamb stock (I used the liquid from braising the ram)
Salt (to taste)
Ingredients
2 lbs Braised ram meat chunks
3.5 lbs Plum tomatoes (about 1570 grams)
2 large Onions
2 large Bell peppers
4 Scotch bonnet peppers
3 cloves Garlic
Ginger small thumb size
1 ¾ cups Lamb stock (I used the liquid from braising the ram)
Salt (to taste)
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