Nigerian Tomato Stew

nigerian tomato stew

Nigerian tomato stew is a favourite in every Nigerian home and there’s nothing as tasty and simple as white rice and tomato stew. I have always loved tomato stew and white rice as we fondly call it in Nigeria. I love making my own stew but I also enjoy tasting stew made by other people, it’s always amazing how stew can have different unique flavors and tastes when prepared by different people even with the same ingredients. Stew is very versatile as it can be served with different types of sides such as steamed rice, boiled or fried yam, plantains, potatoes, egusi soup, okra soup and even bread…Yes, I love stew and fresh ‘out of the oven bread’.

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So how did I make my chicken tomato stew. (This is the same stew recipe I use when cooking stew with other protein like cow meat, turkey, goat meat etc., )

Here’s the Nigerian Tomato Stew Video Recipe (Text Recipe is Below)



For Nigerian Tomato Stew

  • 6 large fresh tomatoes
  • 1 small size canned/tinned tomato paste/puree (optional)
  • 2 large onions
  • 1 large red bell pepper/tatashe
  • 2 scotch bonnet peppers/atarodo
  • 1 tablespoon curry powder
  • 1/2 tablespoon dry thyme
  • 2 seasoning cubes, knorr or maggi
  • Salt, to taste
  • Knorr cubes
  • 1/2 to 1 cup vegetable oil
  • Meat stock (I used the stock from the chicken)

For Chicken

  • 4- chicken pieces (you can use beef , lamb, goat, turkey etc)
  • 1 small onion
  • 2 garlic cloves
  • 1-hot pepper
  • 2 seasoning cubes
  • 1 teaspoon curry
  • 1 teaspoon dry thyme
  • Salt, to taste


Cooking Nigerian tomato stew involves 3 major steps, I have arranged the recipe in that order:

  • Precooking the tomato blend
  • Parboiling the meat, in this case chicken
  • Frying and cooking the stew


  1. Wash,chop and blend with a little water the tomatoes, bell pepper or tatashe,  hot peppers, garlic, ginger and 2 onions. Try blending small quantities at a time so that the mixture blends properly and that you don’t overwork your blender
  2. Pour your blended tomato mix into a medium pot; cook and reduce mixture by 2/3. (This process of cooking down the tomato mixture does 2 things; it reduces the acidity of the tomatoes thus reducing the cooking time in  final stewing step; it helps the stew fry better by cooking off the  water. This can also be achieved by just sieving the tomato blend and draining out the water)


  1. Pre cook your chicken or meat pieces with the spices, herbs, and seasoning of your choice. (Do not completely cook the meat pieces because you will complete the cooking process in the final stewing step)


  1. Heat up oil in a medium pot on medium heat;  add 1 sliced onion and fry for about 3-5 minutes. Let the onions brown a bit, you don’t want them to burn cause it will give your stew a burnt taste.
  2. Add and fry tomato paste for 2 – 3 minutes; pour in reduced tomato mixture and fry for about 10 mins before you pour your beef/chicken stock. (I poured in about 1/2 cup of my chicken stock. I usually prefer my stew thick , but you could pour more stock if you want your stew to be lees thick and more watery)
  3. Add meat pieces, seasoning cubes,curry,thyme, and some salt
  4. Cook at low-medium heat and stir at short intervals till the oil has completely separated from the tomato blend. Taste the stew to make sure that the raw tomato taste is gone then turn off the heat. (With time and experience, you will know that the tomato blend is well fried from the aroma alone.)

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14 thoughts on “Nigerian Tomato Stew

  1. Going to try this sometime.
    If i had to do without some of the ingredients which ones are the most important to have in this receipe

    1. Hi Mima,
      for the stew:
      Must have ingredients include:

      Fresh tomatoes
      Fresh onions
      Oil (it can be vegetable,olive,or coconut oil)
      Seasoning cube of your choice (knorr cubes are common in Nigeria)
      Dry pepper like cayenne or paprika just to give your stew extra flavor and colour
      Water or Meat broth/stock e.g. chicken or beef

      Optional ingredients
      Bell peppers/Tatashe
      Canned/Tin tomato paste
      Palm oil
      Scotch bonnet peppers

      You can season your beef,chicken or fish as you like. Use whatever spices you prefer.
      I hope this answers your question properly.

    1. Yes Espe,I will be waiting, so please let me know how it goes and It would be nice to have it at Saturday practice 🙂

    1. Hi Favour.So glad you found it useful.You should take pictures and we will upload them on the blog next time;)

    1. Hi Pelumi, thank you for your feedback.I’m so happy the recipe worked out well for you. What method did you use; did you parboil the blended tomato or just drain the water using a sieve?

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