Nigeria Tomato Stew is among my favorites dishes in West Africa and in Nigeria. Served with Rice, Yam or cassava, Nigerian Tomato stew suit the comfort of every lunch or dinner or the fanciness of your special occasion. When well done, it always make your guests happy.
10 Red big Roma tomato
5 Tsp Concentrate tomato paste
6 Cloves of minced garlic
1 Yellow Onion (finely chopped)
1 Red Onion (finely chopped)
20 g of fresh ginger grated
1/4 Cup of scallions/Green Onion (finely chopped)
1 Tsp of fresh basil (finely chopped)
Afro Fusion Cuisine Spices – Mama Cita all purpose seasoning
1 Tsp of fresh thyme
1/3 Cup of vegetable spoon
salt, Maggi bouillon to taste
1. In a blender mix and purée all your ingredients except for thyme, tomato paste (concentrate) and yellow onion that you should reserve aside. Do not add water while blending.
2. In a hot pot at medium fire, add vegetable oil, and your yellow onion and allow onions to caramelize for 3 minutes.
3. Add tomato paste (Concentrate) and your thyme and let cook for 4-5 until you see oil coming to the surface (tomato should be drying and grilling in oil).
4. Add all the mixture from your blender obtained in Step #1 and allow to cook for 15-20 minutes until acidity of tomato is all gone. 5) Add salt, magi bouillon to taste and garnish with finely chopped basil leaves 5 minutes before serving!
Note: At step #4 you can choose to add vegetable (Nigerian vegetarian tomato stew) or pieces of seafood, tofu of Par-boiled Meat depending on your liking and diet.
Serve warm with Yams, Rice, Pasta, Cassava or plantain!
Enjoy our Nigeria Tomato Stew