Nigerian Tomato Stew
Nigerian tomato stew is a slow-fried tomato base that sits behind many everyday meals across the country. Fresh plum tomatoes and tomato paste are cooked down together, then fried in groundnut oil with onion until the oil splits from the sauce and the raw edge is gone. Thyme, pepper, curry and garlic are optional extras. Make a batch and use it with rice and beans or as a starting point for other dishes.
Instructions
Put the puréed plum tomatoes and the thinned tomato paste in a pot over low heat. Let them cook until most of the water has evaporated and the mixture looks thick.
Combine the groundnut oil, chopped onion and the cooked tomato purée in a mixing bowl. Tip the mixture into a pot.
Fry it over low heat until the oil separates out and rises to the surface. It is ready when it no longer tastes of raw tomato.
Spoon off and discard the excess oil sitting on top. Stir in the thyme, pepper, curry and garlic if you are using them, and add salt.
Serve the stew as it is, or keep it as a base for other dishes such as rice and beans.
Make it personal.
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