Nigerian Tomato Stew

Name: Nigerian Tomato Stew
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Ingredients: 2 braised goat meat chunks; 3 ½ plum tomatoes (about 1570 grams); 2 large onions; 2 large bell peppers; 4 large red peppers; 3 garlic; 1 ginger; ½ cooking oil; 1 ¾ beef stock (or use the liquid from braising the goat meat); 1 curry powder; 2 dried thyme; 1 beef bouillon; 1 salt (add more to taste)

AuthorMy Afro RecipesCategoryGoat, Main Course, NigeriaDifficultyIntermediate

A hearty and aromatic stew made with tender, farm-raised goat meat.

Nigerian tomato stew with goat meat served on a plate with white rice.

Yields10 Servings

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Before you start making this stew recipe, you will have to braise your meat properly, so you can eventually add it to complete the stew. If you need instructions on how to properly braise your meat, here's easy to follow instructions.

Main Ingredients

2 lbs braised goat meat chunks

3 ½ lbs plum tomatoes (about 1570 grams)

2 large onions

2 large bell peppers

4 large red peppers

3 cloves garlic

1 pinch ginger

½ cup cooking oil

1 ¾ cups beef stock (or use the liquid from braising the goat meat)

1 tsp curry powder

2 tsp dried thyme

1 tsp beef bouillon

1 pinch salt (add more to taste)

Directions

Blend the tomatoes, 1 large onion, bell peppers, scotch bonnet peppers, garlic and ginger, and set aside.

Broil the braised goat meat chunks in the oven until it is browned on both sides then set aside.

In a large pot, cook the blended tomato mixture on medium heat until it forms a paste. It should reduce to about half its volume.

While the blended tomato mixture is reducing, slice one large onion and set aside.

Once the tomato mixture has reduced, scoop the paste out of the pot and set it aside. In the same pot, heat the oil on medium heat and caramelize the onions until it is mostly softened.

Add the tomato paste to the caramelized onions and add the cook on low- medium heat for 5 minutes.

After 5 minutes, pour in the stock, and season with bouillon, dried thyme and curry powder. Stir and continue to cook for another 10 minutes on low heat.

After 10 minutes, add in the cooked goat, stir, and cook the stew covered for another 5 minutes on low heat. Taste for salt and adjust to your preference, and cook for another 5 minutes covered.

After 5 minutes, you stew is ready to serve! This stew is best served with white rice and plantains. It can also be eaten with yams.

Ingredients