Tag Archives: stew

5 Nigerian Sauces You Can Make Without Using Tomatoes

Who says no Tomatoes no stew! Perhaps, this could mean that I can’t enjoy eating plain white rice or white yam any-more? Haba!

You  see, as a proper Nigerian woman I love to improvise quickly especially when it comes to food matters. So since the tomatoes scarcity thing began, I switched sharp sharp to the next remedy. Which brings me to the different sauces you can make to eat with your rice or yam  without feeling the pain of tomatoes scarcity.

Here is a list of 5 economical and local stew/sauces that can be made without tomatoes.

  1. Garden egg sauce                                                                                                            Garden egg sauce A.                                                                So after a long time of having made this delicious sauce, I thought it would be nice to resume making it. A very popular delicacy in the southern parts of the country, the garden egg sauce can substitute for the tomato stew any day. The basic ingredients needed include: Garden eggs (either purple “aubergine”, white or green), palm oil, smoked fish, ground pepper (either chilli or scotch bonnet), iru (locust bean seed), onion, crayfish and salt to taste. It can be used to eat rice, yam or plantain. See directions

2. Banga stew

Banga Soup A.

Also known as ofe akwu by the Igbos, banga stew is a palm nut stew native to the Eastern and Southern parts of Nigeria. Though preparations can take a lot of time as you have to extract the palm oil juice from the husks of the palm nuts, the meal is always a delight. Ingredients required include palm fruits (processed palm fruit concentrate are also available in cans), beef, dry fish, scent leaves, onions, crayfish, stock cubes, iru, salt and pepper.

3. Ofada stew

Ofada Sauce
Also called ayamase, the Ofada stew that is usually made to go with a special kind of local rice referred to as Ofada rice. The sauce can, however, be used to eat normal white rice, yam, plantain and even spaghetti. It is pretty easy to prepare and the only ingredients you need include unripe habanero peppers, green tatashe or green bell peppers, locust bean seasoning (iru, ogiri, okpei or dawadawa), red palm oil, onion, crayfish, assorted meat and fish.

4, Pumpkin leaf sauce

Vegetable sauce
The ugu or pumpkin leaf is one of most widely used vegetables in Nigeria. Pumpkin leaf sauce is basically a sauté of fluted pumpkin leaf and onions. It certainly does not take a long time to cook. The ingredients needed include chopped pumpkin leaves, seasoned beef or chicken, meat stock, vegetable oil, pepper, onion bulb, seasoning and salt to taste.

5. Miyan kuka
A delicacy from the Northern parts of Nigeria, the miyan kuka is made from baobab leaves. It is a favourite of the Hausa tribe and is usually served with white rice. The key ingredients for preparing this stew include: beef, onion, dried fish, hot peppers (washed, soaked and flaked), kuka [baobab] leaves (pounded to paste), dawadawa (fermented dried seeds of the African locust bean pressed into a ball or a cake), yaji(suya seasoning), a pinch of potash, palm oil, seasoning cubes and of course, salt to taste.



Gizzard Stew


If you have never tried to eat a “gizzard”, let me give you some advice. First, don’t “Google” it.  Because what a gizzard does in a chicken isn’t very appetizing.

But when prepared in form of small chops to enjoy as snack or in stew form, it is delicious.

And, for preparation, gizzards are really best simmered in liquid until very tender. 

Ingredients and preparation are basically the same with beef stew.

 What are the nutritional benefits of Gizzards?

  • Gizzards easily digestible and are a great source of protein,  phosphorus, zinc, and iron.
  • Gizzards are also rich in B12 and selenium.
  • They have small amount of omega-3 fatty acid 
  • A serving of chicken gizzard also contains 6 percent of the daily requirement for vitamin C, 1 percent of vitamin A and 1 percent of calcium.

Who should avoid having Gizzards?

People with heart diseases and high blood pressure must refrain from having Gizzards as they are very high in cholesterol.

Diabetic patients are also advised not to take Gizzards. Apart from these, Gizzards do not have any strong medical drawbacks. They can be consumed by people of all ages. 

Tuo Zaafi (Ghana Corn Flour)


Tuo Zaafi is a maize flour  dish from Northern Ghana made with Jute leaves (Ewedu). It is eaten hot after it has been cooked. The soup is very special and practical. This is a typically unique Ghanaian soup and is normally green in colour because of the leaves they use to give it flavor.

 I am not a fan of this food neither have I eaten this Ghanaian dish before but many people tell me how nice this food tastes. It actually looks like Ewedu and Amala that is popular in Nigeria and common to the westerners (Yorubas). But this is Ghana’s Ewedu with corn flour.

So it is prepared from corn & cassava flour, served with jute leaves soup with seasoned goat, beef and lamb.

Image Courtesy: rahama-african-cuisine.com 

Beef Stew


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!

Tomatoe Sauce With Fresh Curry Leaves

Hum… yummy how I so love the taste of my tomatoes and fish sauce. Actually, it’s my hubby’s favorite sauce as he always looks forward to it.

For lovers of rice, you can have a change of sauce away fromthe regular stew style and enjoy the tasty fish tomatoes sauce garnished with fresh curry leaves that gives you a nice aroma.


  • Fresh tomatoes
  • Fresh pepper
  • 1 Onion
  • Ice Titus Fish
  • Vegetable oil
  • Curry leaves
  • 1 cube magi
  • Salt.


Buy fresh tomatoes and fresh pepper, slice together with onions. Get your frying pan out and fry your chopped tomatoes, pepper and onions.

Season your sauce with a cube of Maggi and 1/2 table spoon of salt. Stir and allow to fry for 2 minutes.

Wash your curry leaves and slice and wash your fish too. Then put into the sauce and allow to fry for 5 minutes.

You may choose to fry your fish if you like it fried.

Put down your sauce and serve with white rice or potatoes.


Efo-riro is a special Yoruba delicacy made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as soko leaves or Tete.


1 kg/2 Ib fresh Soko or Tete (washed & blanche)

500g/1lb assorted part of meat

225g/8oz stock fish

1 medium smoked fish

225g cooked crab claws

4snails (washed with lemon juice)

225g grounded crayfish

225g fresh pepper

500g/1lb fresh tomatoes

1 small tin tomatoes puree

1 large or 2meduim onions

150ml palm oil

1 teaspoon Iru

Salt to taste


  • Wash your stock of meat and boil with little water in a large pot.
  • Seasoned with salt, Maggi, ground pepper and boil until tender.
  • Add the stockfish, smoked fish, snail, crab claws and cook for 10 minutes.
  • Remove from the pot and place in a clean bowl.
  • Wipe the pot and place pot on fire to heat up the oil.
  • Add the ground tomatoes, onions and chillies to the hot oil and fry for 10/15 minutes while you stir frequently.
  • Add tomatoes puree and cook for 5 minutes until it looks done.
  • Add the cooked meats, crayfish, allow simmering for 10 minutes.
  • Finally, add the blanched tete or soko, cook for 5 minutes, taste for seasoning and serve with pounded yam or grinded yam powder called “Amala” in West Africa.