In Nigeria we call tomato sauce, stew.
However it is not plain tomato sauce,
ingredients like Beef, Chicken, Fish, Ox tails, fried Snails or any type of meat can be added.
Since most Nigerian staple foods like boiled, fried, or grilled Yams, Potatoes, Cocoyams, Plantains and others like rice and spaghetti, are served with stew, stew is always cooked in large quantities and stored in the freezer for use whenever needed.
- 1 Whole Chicken cut up
- 2kg of Beef cut up into about 21/2 inches sizes
- 3Kg of fresh plum tomatoes
- 2 Tins of 400g tomatoes paste
- 4 Large bell pepper
- 4 Medium size onions ( 2 chopped)
- 1 Tablespoon of chili pepper if desired (in Nigeria spicy stew is best)
- 1 Tablespoon of curry
- 1 Teaspoon of thyme
- 1 Cup of Olive oil
- Salt to taste
Wash the cut up Chicken and Beef, place in a pot, cover with water to the level of the contents.
Add some of the thyme, curry, chopped onions and some salt.
Allow to cook for 45 minutes.
When the meat is cooked, drain the stock, transfer contents to roasting pan and grilled in the oven until golden brown. Most people fry the chicken and beef after boiling, for a healthy alternative, I grill them.
In a blender combine the fresh tomatoes, bell pepper and 2 onions, blend until very smooth.
Pour contents into a pot big enough to contain the chicken and beef when added.
Boil the sauce over medium heat until the water dries up but not burned.
Add the oil, chopped onions, curry, thyme, chili pepper and the drained stock .
Allow to cook, stirring regularly over low heat until you can see the oil on top of the stew.
Add the grilled chicken and beef.
Enjoy your stew with boiled rice, beans, yams, plantain and cocoyams. The leftovers can be packed in containers and preserved in the freezer.
Alternatively the chicken and beef can be preserved in the freezer instead of adding them while cooking the stew. When needed defrost stew and meat, warm together in a saucepan or in the microwave.