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African tomato stew is a popular dish in West Africa, particularly in Nigeria, where it is a staple in many households. From Nigeria’s “Jollof” to Ghana’s “Red Red,” the simple yet flavorful dish is also known as red stew or African stew.
What Is Tomato Stew Made Of?
African tomato stew is commonly made with blended tomatoes, onions, and peppers(scotch bonnet or habanero), cooked with oil and protein. The protein can be beef, chicken, pork, lamb, goat, fried fish, boiled eggs, or any other protein. In Nigeria, tomato stew is often served with rice, yam, or bread. It is also used as a base for jollof rice and vegetable soup dishes.
To make tomato stew with out-of-season tomatoes, it is recommended to use good quality canned whole tomatoes. Tomatoes are rich in vitamins A and C, potassium, and lycopene, a powerful antioxidant that may help reduce the risk of cancer and heart disease.
It is a popular dish in many African countries, including Ghana, Cameroon, and Senegal. Each country has a unique twist on the dish, but the basic ingredients and cooking methods remain the same. It can be made to suit individual tastes. Some people prefer their stew to be spicy, while others prefer it to be mild. Some people add vegetables such as carrots, green beans, and peas to their stew, while others prefer to keep it simple with just tomatoes, onions, and peppers.
African Tomato Stew
Ingredients
- 3 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 clove garlic, minced
- ½ cup tomatoes, blended into a puree
- Scotch bonnet or habanero peppers, minced (adjust to your spice preference)
- ¼ cup tatashe (bell pepper)
- 1 teaspoon ground paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 2 Maggi or bouillon cubes
- Protein of your choice (chicken, fish, or beef), cut into pieces
Instructions
- Heat vegetable oil in a large pot, sauté finely chopped onions until translucent, add minced garlic and Scotch bonnet or habanero peppers and sauté until fragrant.
- Stir in a puree of ripe tomatoes and tatashe, season with ground paprika, cayenne pepper ground ginger, ground garlic, and crumbled Maggi or bouillon cubes (or salt), then simmer for 10, stirring occasionally.
- Add the protein of choice (chicken, fish, or beef) pieces and simmer until cooked through.
- Serve your tomato stew with rice, yam, plantains, or other starchy staples.
