Recipe: How to cook tasty tin tomato stew; convert to Nigerian Jollof rice

HOW TO COOK TIN TOMATO STEW IN NIGERIA



Making very good canned tomato stew is not as difficult as most people think. My tin tomato stew doesn't taste sour and it's because of the cooking method. You can cook tin tomato stew that's as good as bukka style stew without mixing fresh tomatoes. I made this stew for jollof rice as shown on the pictures below: With fresh tomato scarcity, you can still enjoy good rice and stew; good jollof rice at home.
Click on the following links to see more rice recipes on the blog:
  1. Jollof rice recipes
  2. Stew recipes
  3. Soup recipes
  4. yam recipes



INGREDIENTS FOR TIN TOMATO STEW:


  • Medium sized canned tomato paste
  • 3 medium sized onion
  • 1 teaspoon Black pepper
  • soya oil
  • salt seasoning cubes
  • Fresh pepper (I used my preserved pepper sauce)
  • Water
  • Beef stock



Blended onion and tomato



 COOKING DIRECTION:

First I blended the tomatoes and chopped onion, fried in oil with pepper and seasoning cubes until tomato begins to break into tiny bubbles, then I added the stock and black pepper. Allowed to boil before I check for taste


Adding stock



 INGREDIENTS FOR TIN TOMATO JOLLOF RICE:

I didn't add bay leaves this time, just thyme.

  • 5 cups rice
  • 1 tablespoon thyme
  • 1 medium sized Onion
  • Salt
  • Water
These ingredients I used to boil the rice before mixing my tin tomato stew. The rice already tasted good before stew came in.

Making the jollof rice

 Washed rice in a pot with water/stock, salt, seasoning cubes, onion, thyme

Rice is cooked and ready for the stew

Mixing

My jollof is ready. Recession meat size on top.

 Served





Happy cooking.

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