Nigerian Beef & Chicken Stew is the single most popular sauce when eating boiled white rice. It is common especially with working class women who prepare this stew in large quantities and store in the freezer for up to a month.
Nigerian stew comes in the following forms:
- Nigerian beef stew
- Nigerian fish stew
- Nigerian goat stew
- Nigerian chicken stew or
- Nigerian spinach stew
Fresh Plum Tomatoes (referred to as Jos Tomatoes in Nigeria) 1.5kg
Fresh pepper 3-4balls Tinned tomato watery Puree: 1.2kg)
Onions: 2-3 medium bulbs Seasoning
Pure Groundnut or vegetable oil (olive oil can also be used instead)……250mls
Beef or chicken or goat meat ………1kg
Maggi cubes(seasoning)……..2 to 3 cubes
Dried Curry Powder……… 2 tablespoonful and dried thyme leaf (ground)
Cut up the chicken or beef and cook with half of the chopped onions, stock cubes and thyme. Then add salt, allow to simmer for about 5 minutes, transfer to a sieve to drain. Grill or fry the chicken and beef. This is optional but it gives them a rich golden look.
Once you are sure your chinken or beef is well cooked, place a clean pot onto the cooking fire and allow to get hot. Add the oil used in frying the meat or fish into the sauce pan, and top it up with the balance 50mls of oil. Bring to a hot temperature.
Add slices of onion into oil, and allow onion to fry for about 3 minutes. Now add the tomato, pepper and onion paste. Bring to boil for about 10 minute. Reduce the heat to medium heat, and cook until the paste boils, and shows a upper layer of oil.
At this point, it starts to fry. Stir occasionally to prevent it getting burnt under. Let the stew fry until only clear oil is seen on the top of the now brownish red sauce.
Finally, add your derica tomato watery puree into the already fried sauce while still in medium heat, also add your fried or grilled meat or fish, and add your seasoning cube (second one) and some sprinkling of salt – 1/4 teaspoonful.
Allow to simmer in low heat for about five minutes, and your red stew is ready to serve with rice or plain yam. Enjoy!