My personal secret to the best Nigerian tomato stew

My Nigerian tomato stew.

Cooking very good tasting Nigerian stew is easy. My secret will

help you cook the best tomatoes stews without scratching your head.
 Frying tomatoes for preservation
There are 2 methods I use to get great Nigerian tomato stew. 1. I boil the tomatoes before blending with tatashe and onion.
            2. I blend tomatoes and tatashey together before boiling. However, I do not boil for long and empty my gas cylinder because excess water is drained out with a sieve.
I cannot remember ever cooking Nigerian tomato stew that doesn't taste wonderful. Everytime I cook tomato stew, it turns out great because I don't just do the normal blend and
cook the tomatoes. I have my secret handed down by an Aunt. It never fails. In fact there are two methods of making my Nigerian stew and they both never disappoint.

How to cook tasty Nigerian tomato stew: Method 1

  1. Boil and blend before frying. In case there is still water after blending, you can boil a little again before frying.
  2. Ensure there is more tatashey and onion than tomatoes. This is my favourite stew method. If there are 5 large  tomatoes in the recipe, I make sure the tatashey (Red bell pepper) is about 8 large ones with 1 medium sized onion, blended together before frying. With this method, you boil just the tomatoes alone, then blend with tatashey and onion before frying.

 boiling tomatoes before blending.
Remember to blend with pepper (Tatashey) and onion for good flavor. Fry with seasoning  too before storing in the freezer. It saves time later.
 I   learnt this from my Auntie as a teenager, so you see, I don't forget easily *rolls eyes*. This tip has been kept close to my heart till today, and I am going to scoop it out to you my blog reader.
We know that cooking the Nigerian tomato stew can be very easy but tricky as it can turn out sour or tasting tomatoey, but getting it to taste like stew should, is a different ball game. Haven't you experienced times when you shop for the best parts of beef, chicken, goat meat and all to cook a great pot of stew, then at the end of the day, You get disappointing results.
It is either that the stew  has a sour  taste or that the tomato tastes raw.
Sometimes you try to  overcome that raw taste in tomatoes by frying until you end up with  burnt stew.
There are  some species of tomato that no matter the degree of *boiling after blending,*  however you fry them, They just call you "a bad cook" at the end of the day.
Some ladies believe that it is only the plum tomatoes that do not give a sour taste, that all other types can only give you a tasteless pot of stew. THAT IS NOT TRUE! 
Give me any type of tomato, even the ones that are not very ripe and you won't believe the result at the end of the day. 
Cooking good Nigerian tomato stew is a skill.  


  1.    Do you still blend your tomatoes before boiling? Why waste all that time and gas?
  2. Stop that right away, take your tomatoes home.
  3. Wash and chop into the pot.
  4. Boil it.
  5. Drain the excess water and allow to cool a bit
  6. Blend your tomatoes with some onion and fresh red pepper.
  7. Boil a little bit to the consistency you prefer or just fry in hot cooking oil.
  8.   A little ground crayfish does wonders. i.e to those who like crayfish stew.
  9. Enjoy and share with those who care to accept change! Good luck!
  10. NOTE: your canned tomato could be added to the blended tomato, OR boiled with the blended tomato BEFORE FRYING!! How To Preserve Fresh Tomatoes: I like to fry until the oil begins to separate from the tomatoes and I begins to create dimples in the tomatoes. TIP: Frying with pepper, onion, seasoning and salt is a saver. Whenever you need tomato to cook other dishes, or stew, what you do is bring out the fried preserved tomato and just add to the meat stock, like magic, your stew is ready. This way, you don't cook stew afresh every time you need it.

    How to make Nigerian stew that everyone wants to eat: Method 2.

    Below is another method of cooking great tomato stew that leaves everyone licking their fingers and cutlery.


    1. 1 small basket tomatoes
    2. 11/2 basket red bell peppers (Tatashey)
    3. 2 large onion bulbs
    4. 2 Seasoning cubes
    5. 2 kg beef
    6. 1 teaspoon ground fresh pepper or more if you love spicey food
    7. Salt to taste
    8. 5 cups Vegetable oil for frying, you can add more later or scoop out excess depending on how oily you love your tomato stew


    Firstly, wash and boil the tomatoes till soft, blend it together with the tatashey and onion. Next, fry in hot oil with seasoning cube till dry and lumpy like in the picture below. Check for taste, add to the pot of cooked beef, stir, check for salt, cover and leave to simmer for about 5 to 10 minutes while you stir occasionally to prevent burning.
    Serve immediately or freeze for future use.

    If the quantity of tatashey (Red bell pepper) is more than the tomatoes, then you may not need to boil tomatoes first before blending as that proportion will automatically give you a tasty pot of stew. Blend everything raw and fry or boil first before frying, whichever route you chose, the destination will sure be delicacy. Remember! More tatashey than tomatoes. Also add onion to blend and your delicious pot of tomato stew is ready.

    Frying blended tomatoes, tatashey and onion with seasoning cube
    Add fried tomatoes to already cooked meat or fish and stir. Well, I boiled this meat with curry, onion and salt already.
    Cover and leave to simmer, check for salt
    My delicious Nigerian tomato stew is ready. Enjoy!


  1. Hmm... interesting. Living abroad and not having the usual Nigerian tomato, my stew usually suffers loss and I hate to admit that I am one of those that used to boil till it burns but then I started adding crayfish. Don't even question me! It came out great. It takes out the 'live' taste of the tomato and adds a different flavor...

    But I'll try this once. If it works... I'll take all credit for it amongst my family (lol). If it doesn't... I will kill you! lmao

    1. How far NR? You haven't killed me o, so, that means it worked. Yay!

  2. Ha ha ha! Adding crayfish to stew gives it a different yummy flavour. It takes away that raw, kind of sour tomato taste. I also add crayfish sometimes, so thanks for reminding me "cos I haven't added in a long while. Boiling takes away that raw taste, and I think you will Love it, so, I still have many years to live. Lol!!

  3. Anonymous12/07/2012

    Hi,this is coming really late,but,i think boiling of tomato before blending and even excessive frying leads to loss of nutrients.

  4. Yes, cooking generally destroys nutrients. When I want to eat with all the nutrients intact, I just go for salads. I love tomato salads. That way nothing is destroyed by heat.

    We cannot live on only raw foods because we want to preserve all the nutrients. Moderate cooking is OK. Do not over boil the tomatoes. Once the water seeps into the pot, drain and blend. You can even chop and fry if you don't mind the tomato chunks in your plate. Try it and see the difference OK?

  5. Anonymous12/23/2012

    NOTE: your canned tomato should  be boiled with the blended tomato BEFORE FRYING!!
    My qtn is how do i boil d canned tomato wit d blended tomato n stil drain it out, won't d canned tomato be drained out as well? Pls more details. Meanwhile I luv ur blogs!!! U hv kept me glued 2 it since dis morning!!! Lols

    1. Thank you! sorry I could not reply early due to loss of internet connection at the location I traveled to.

      After blending, you do not need to drain again. Draining comes after boiling the chopped tomatoes. Hope I answered you. Thanks for reading!

  6. Anonymous1/09/2013

    Wow! Just discovered ur blog and I have it bookmarked already (shows I'm going to be here always) btw I'm sharing the page with 30 ladies on my BB group (remember me wen d cash starts rolling in). Lol. Tnx for a good job.

    1. Thank you! thanks for sharing and getting ready to enjoy the cash.:)(:

  7. Anonymous1/09/2013

    Wow. Just discovered ur blog and I'm really impressed. I've bookmarked already and I'm just waiting to finish typing dis before sharing with friends on my bbm group (remember me wen d cash starts rolling in). Lol. Welldone dear.

  8. Anonymous1/09/2013

    Wow. Just discovered ur blog and I'm really impressed. I've bookmarked already and I'm just waiting to finish typing dis before sharing with friends on my bbm group (remember me wen d cash starts rolling in). Lol. Welldone dear.

  9. Anonymous1/09/2013

    Wow. Just discovered ur blog and I'm really impressed. I've bookmarked already and I'm just waiting to finish typing dis before sharing with friends on my bbm group (remember me wen d cash starts rolling in). Lol. Welldone dear.

  10. sheila1/20/2013

    But wait oh. Wen i preserve dis tomato eh,can i use it to eat rice like dat? Can i use it as a fully made stew? Or do i need to do any further tin? Hpe u get my questn.

    1. Yes Sheila, you can use it for anything. Only thing is, there is no meat, fish or chicken there yet, and you have not added it to any stock to enhance the taste. If you can eat without meat, why not.

  11. I have learnt ohhhhhhh

  12. Anonymous2/11/2013

    Hi, I always feel bad when I cook stew and it tastes sour,I feel so ashamed of question is am I to add water in the chopped tomato for boiling or would I just put the tomato in the pot and boil, and must I reboil the blended tomato again before frying,I feel it's a whole waste of time,what if my husband is starving....tnx

  13. The washed and chopped tomatoes already have some water. You don't need to add water before boiling. You can fry after blending, i.e if you are Ok with the thickness.

  14. This is good info.; tnx Aunty Eya!

  15. I love ♈ōϋя̲̅ blog ma'am...pls,What are the right seasonings to use? If I want to use ginger,do I blend it with d tomato or with crayfish?

    1. Thank you faith. I use curry powder and knorr cubes. For ginger, I blend with the tomatoes. Sometimes I blend a little garlic too with the tomatoes.

  16. Florence7/08/2013

    This is an interesting site. Pls why frying, how do u know that all the water is dried and when do I add the spices like Nutmeg, curry, and Ginger

  17. Anonymous7/08/2013

    i noticed that after boiling and blending when frying the tomatoes spills every where and dat makes me very uncomfortable. is their any way i can fry without such problems. thank you

  18. Anonymous11/28/2013

    Best stew ever. I cooked it and me and hubby love it. Thank you for sharing.

  19. Anonymous2/20/2014

    This is really refreshing!
    Should I boil the pepper with the tomatoes before blending?
    Also what kind of pepper is best: tatase, rodo, sombo....?

  20. Anonymous3/26/2014

    I was tinking of a way to preserve fresh tomatoes so i can use it whnever i want. Most pple use jars..which is beta

  21. A way that has wrked for me is to parboil my tomato+pepper+tinned tomatoes with curry and seasoning cubes to d consistency i want,then pouring fried onions with the vegetable oil into d mix.Allow to fry and add further seasonings to taste nd its ready.

    1. I'll try that method. Thanks.

    2. Anonymous2/05/2015

      I find this interesting and will give it a trial. pls, when do I add the paste tomatoes? is it after the blending or frying? or is it not needed.

    3. The paste tomatoes Wld be boiled with fresh tomatoes Nd pepper with curry+seasoning cubes before u pour in d fried onions with oil.

  22. Anonymous11/11/2015

    Thanx vry1. I was introducd 2 ds blog by a dear nebo nd I must say im hapy nd thank u ol, esp antyEya.

  23. Tried it n it was amazeballs. Thank u Eya

  24. I tried ur receipe and i cant thank u enuf. Thank u.

  25. Life saver, I was almost losing it.


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