NIGERIAN BEEF AND CHICKEN STEW

Nigerian Beef and Chicken Stew is none other than Tomato Stew with added ingredients. Though it is called Beef & Chicken Stew, feel free to use Turkey, Fish and other forms of meat and fish for this Nigerian stew.

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.

Ingredients

• 1kg of Braised meat chunks
• 1500g of Plum tomatoes
• 2 large Onions
• 2 large Bell peppers – In Nigeria,  the actual pepper of choice is natively called “tatashe” by the yorubas. Tatashe is a red bell pepper variant that has thinner skin but is more intense and chili-like level of spiciness.
• 4 Scotch bonnet peppers
• 3 cloves Garlic
• Ginger: small thumb size
• Half cup of Flavorless oil – I used vegetable oil
• One and three-quarter cups of meat stock –  (I used the liquid stock from braising the meat, but it is acceptable to use stock from the grocery store if you prefer)
• 1 teaspoon of Curry powder
• 2 teaspoon of Dried thyme
• 1 teaspoon of Bouillon powder or one cube (use any type you like, doesn’t matter)
• Salt (to taste)

Cooking Instructions

1. Blend the tomato mixture-Blend the tomatoes, a single large onion, bell peppers, scotch bonnet peppers, garlic and ginger, and set aside.
2. Broil and braise the meat-Broil the braised meat chunks in the oven until it is browned on both sides then set aside
3. Prep the tomato paste-In a large pot Cook the blended tomato mixture on medium heat until it forms a paste. It should reduce to about half its volume. While the blended tomato mixture is reducing, slice one large onion and set aside.
4. Caramelize the onions and add tomato paste-Once the tomato mixture has reduced, scoop the paste out of the pot and set it aside. In the same pot, heat the oil on medium heat and caramelize the onions until it is mostly softened. Add the tomato paste to the caramelized onions and add the cook on low- medium heat for 5 minutes.
5. Add meat stock and spices-After 5 minutes, pour in the stock, and season with bouillon, dried thyme and curry powder. Stir and continue to cook for another 10 minutes on low heat.
6. Add meat of choice-After 10 minutes, add in the cooked meat  , stir, and cook the stew covered for another 5 minutes on low heat. Taste for salt and adjust to your preference, and cook for another 5 minutes covered.
7. After 5 minutes, your stew is ready to serve! Nigerian tomato stew is usually paired with boiled rice, beans, plantain, starchy root vegetables like yam and sometimes soups commonly eaten with fufu.

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