A TASTE WITH DINA #2 : NIGERIAN TOMATO STEW
The tomato stew
Nigerian tomato stew is among the most popular dishes in the country. It is eaten with wide range of other foods like boiled white/brown rice, spaghetti, yam, potatoes, beans, plantains and as an addition to other soups like Ewedu, okra and vegetable soups. In terms of originality, tomato stew in Nigeria cannot be claimed by any region as none can trace its existence. All regions use it in any different forms they like it.
For someone who isn’t from Nigeria, would think from its name that tomato stew is made from only tomatoes! Well it is comprises of whole lot different items.
The regular tomato stew is made up of:
-Red tomatoes
-Red bell pepper (Tatase)
-Red peppers (Rodo or Atargu)
-Red chili (Bawa)
-Onions and sometimes tomato paste as a thickener which is not usually required.
-Salt
-Stock cubes
-Cooking oil (vegetable oil or palm oil)
-And your protein (beef, chicken, fish or boiled eggs)
Well, those items mention above are used by most people who have the luxury of time to go to the market. Different other options have been made to make the cooking of tomato stew a lot faster and easier. This include the introduction of pepper and onion paste which be mixed with tomato paste. This method is mostly utilized by students, bachelors, busy wives, etc.
There are mainly two different ways to cook the tomato stew which will be described below:
The ingredients have been state above and I will use fresh fish as my protein.
To start, you will have to wash your fresh tomatoes, peppers, red bell pepper, red chili and onions. Then all the washed ingredients will be blended until a smooth mixture is acquired.
Most of the time industrial grinding machines are used to blend it in the local market, or you can easily do it at home using electric blender, manual hand grater or traditional grinding stone.
- The fast method; this method saves time and I personally use it a lot. But if you are not sure of your cooking judgment, then use the long method.
- In a sauce pan or pot, put in your vegetable oil (not too much depending on the quantity you are making) and heat it,
-Add chopped onions to the oil until it turns golden brown,
Then gently pour your blended mixture into the pot,
Allow the mixture to boil until its water content is drastically reduced,
At this point, add your salt and stock cubes to taste, then add the fresh fish into it. To give it additional taste and aroma, curry powder can be added too.
-Close the pot with its cover to all the fish to cook and after 10-15mins, the tomato stew is ready!
- The long method: using this method, the blended mixture is boiled in a pot until all the water content in it has evaporated.
-In another pot, put in vegetable oil and heat it,
-Add in chopped onions to fry until they are golden brown,
-Turned in the boiled mixture carefully and stir. Add little water to reduce the thickness of the stew, allow to it boil for 2-3mins. Add salt and stock cubes.
-Add the fresh fish and cover the pot to allow the fish to cook. After 10-15mins, the tomato stew is ready!
I am sure after reading this, you will be able to make Nigerian tomato stew too.