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Tomato stew is a soup made primarily of tomatoes. It can be served hot or cold and prepared in a variety of ways.
Tomatoes are one of the most important vegetables used in preparing various kinds of dishes. Tomato stew, made from this vegetable, is a tasty, spicy mixture of flavors, usually eaten with rice and a lot of carbohydrate-based foods.
Tomatoes are can be used in a variety of dishes. There are diced tomatoes, whole plum tomatoes, stewed tomatoes, tomato paste, and several other forms such as crushed tomatoes and tomato puree.
Meat, poultry, or fish are frequently cooked with vegetables and seasonings in a tomato stew. So, a tomato stew can contain any mix of vegetables as well as meat, particularly tougher meats that can be cooked slowly, such as beef, hog, lamb, chicken, sausages, and seafood.
How To Prepare Tomato Stew
Tomato stew is a soup made primarily of tomatoes. It can be served hot or cold and prepared in a variety of ways. It is a West African staple, with various ingredient modifications based on culture and personal tastes.
Because of the ease of preparation, this is arguably more popular in Nigerian families than ofada stew, another Nigerian red stew classic. The fact that all stews are produced with blended tomatoes (occasionally with onions and peppers), cooked with some oil, and some form of protein is what unites them.
The type of oil used, the other veggies combined with the tomatoes, the quality of the tomato stew, and the protein used to make the stew vary depending on who cooks it for you.
How To Get Rid of Sour Taste When Cooking Your Tomato Stew
If you’ve ever spent a lot of time and effort preparing a full pot of stew and it came out sour, you’re not alone. You don’t have to give up on this one chance just yet. You can always try again and again but by making the following conscious efforts to make it better.
- To remove the sour taste from tomato stew, steam or boil the fresh tomatoes before combining. The sour water escapes or evaporates during the steaming or boiling of the tomatoes, leaving the true tomato content with less water.
- When tomato stew is thoroughly fried, it removes any water and acidic contents. This must be done properly by continuously stirring the stew as it is fried; continuous stirring keeps the stew from burning before the water content is completely evaporated. It takes time, but it is well worth it in the end.
- When you remove the seeds from fresh tomatoes before blending, you reduce the amount of acid in the tomatoes because tomato seeds have a high concentration of amino acids, which contribute to the acid content of the tomato and make it sour.
What To Serve Tomato Stew With
In Tomato Stew is served as both a main course and a side dish, stewed tomatoes have carved out a distinct position in the world’s cuisine.
Stewed tomatoes go well with rice, pasta, white beans, roast chicken, baked fish, or as a basis for poached eggs in shakshuka.
Tomato Stew
Ingredients
- 2 KG Goat meat.
- 1500 ml Ground tomatoes.
- Ground Fresh Red Pepper.
- 1 cup sliced onions.
- 1 tsp ground nutmeg.
- 1 tsp curry and thyme.
- Half tsp ground ginger
- Half tsp ground garlic
- Vegetable (optional)(curry leaves, pumpkin leaves etc)
- 400 ml Vegetable oil.
- 3 Stock cubes.
- 2 tbsp Crayfish.
- Salt to taste.
- 1 tsp beef seasoning spice
Instructions
Preparing The Meat
- Wash the tomatoes and blend alongside the fresh pepper, also blend the crayfish alongside the nutmeg seed.
- Slice the onion and set aside. You need 1 cup of sliced onions.
- Wash the meat (Goat meat in my case) and parboil with three stock cubes, a teaspoon of salt, teaspoon each of curry and thyme and half cup of sliced onions.
- Also sprinkle a teaspoon of your favorite beef spice.
Preparing The Stew
- Most times I chose to fry the tomatoes in a frying pan separately and then add it to the cooked meat in the pot.
- Set your frying pan on heat.
- Add 400 ml of vegetable oil. Add the sliced onions and fry for about 2 minutes to release the scent into the oil.
- Then pour in the ground tomatoes/pepper and fry (stirring occasionally to avoid burning).
- You have to keep stirring for the next 20-30 minute, you don’t wanna end up with burned tomato stew.
- Add extra stock cube (optional), add the ground crayfish/nutmeg and allow to cook for ten minutes.
- Taste for salt
- If you are using vegetable, you can add it now, allow to simmer for 3 minutes are you are done with making tomato stew.
