Nigerian tomato stew is a rich, aromatic one-pot dish of tender beef simmered in a smooth blend of tomatoes, peppers, and palm oil. It's the foundation of West African home cooking, requiring just a pot and an hour to achieve deep, complex flavor.
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Trim off any excess fat from the meat. Rinse a couple of times till the water runs clear.
Place the beef in a large pot. Add the diced onion, bay leaf, curry powder, rosemary, bouillon powder, and salt. Mix well, cover, and leave to cook on medium heat for 10 minutes.
Add the water stir and continue to cook on medium heat for another 20 minutes or until the meat becomes tender. (Tougher meat cut will require a longer cooking time)
When the meat is fully cooked use a sieve to separate the meat from the stock. Reserve the stock.
Blend the tomatoes, onion, bell peppers, scotch bonnet peppers, garlic, tomato paste, and ginger, and set aside.
In a large pot add the cooking oil on medium heat. Once the oil is hot but not smoking, add the diced onions and cook for about 3 minutes.
Add the blended pepper-tomato mixture stir, cover, and leave to cook on medium heat for about 10 minutes, occasionally stirring to prevent burning.
Stir in the beef stock, thyme, curry powder, and bouillon, and continue to cook for another 10 minutes on medium-low heat.
Add the cooked beef, taste for salt, and adjust as needed. Cover and leave to simmer on low heat for another 5 minutes or until the stew is thickened to your preference.
Serve with white rice and fried plantains. Garnish with parsley if desired. Enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on medium heat, stirring occasionally and adding a splash of water if too thick.
Blender (for tomato-pepper mixture) · Sieve or fine-mesh strainer (for separating meat from stock)
Yes. Replace the 1/4 cup palm oil with 1/4 cup olive oil or vegetable oil. The flavor will be lighter and less traditional, but the stew will still be delicious.
After 30 minutes total cooking time (10 minutes covered, then 20 more), test with a fork—it should pierce easily. Tougher cuts may need an additional 5–10 minutes.
Blending creates a smooth, cohesive sauce base and helps the flavors integrate. It also prevents large chunks from floating and ensures even cooking of the pepper-tomato mixture over 10 minutes.
Yes. Double or triple all ingredients proportionally. Increase the beef cooking time by 5–10 minutes per extra pound, and the final simmer by 2–3 minutes if the stew is thicker.
It depends on the Scotch bonnet peppers (1–3 used). Start with 1, taste after step 7, and add more if you want heat. You can also remove seeds before blending for milder flavor.
