Nigerian Tomato Stew (No-frying Method)

I am not a sucker for frying tomatoes for my stew till they are dry…I fry sometimes though for a difference. If there is any cooking style that is faster and yet gives good result, why not go for it.

This quick no-fry beef tomato stew is my fast method of making stew without being kept on my toes stirring tomatoes to avoid it getting burnt. You can try it for the family and add it to your stew cooking styles book.

If you have a particularly tough meat, you can pre-cook the seasoned meat for a while before combining with your tomatoes.

NO-FRY BEEF TOMATO STEW

Ingredients: (use your measurements/quantity depending on how much stew you are making and how you like your spices)

• Beef
• Tomatoes (fresh)
• Tinned tomato
• Onions
• Red Pepper
• Seasoning Powder of choice ( I use all purpose seasoning and curry powder)
• Seasoning cube of choice
• Garlic
• Ginger
• salt and pepper to taste
• Vegetable oil or other cooking oil of choice (I used 2 cooking spoons)
• Water

Method:

1. Pre-season beef in a pot for at least 30 mins with some onions, seasoning cube, crushed garlic and ginger.
2. Blend tomatoes with onions and peppers and pour into the pot of beef.
3. Add the the tomato purée and the remaining seasoning into the pot. Add the cooking oil and combine together before putting on the gas or stove to cook. I learnt recently that placing a wooden spoon over the pot stops the stew from splashing all over the place. I tried it…yes, it worked.
4. Allow to cook till the meat is tender and the oil starts to float on the top of the pot. Add some water if it gets too thick and adjust for taste by adding some salt or more seasoning if need be.
5. Serve with choice of rice, potatoes, plantain or beans.

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