Nigeria • West African Culinary Heritage

Classic Nigerian Tomato Stew

Rich Pepper & Tomato Chicken Stew

A deeply reduced Nigerian tomato and pepper stew simmered with aromatic spices and golden chicken until rich, glossy and intensely flavorful.

PREPARATION

25 minutes

COOKING

1 hour 30 minutes

TOTAL TIME

1 hour 55 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

3 pounds bone-in chicken pieces
2 teaspoons premium sea salt, divided and adjusted to taste
½ teaspoon ground Cameroon pepper
1 teaspoon dried thyme
1 teaspoon curry powder
2 seasoning cubes, optional
8 large ripe plum tomatoes, roughly chopped
3 large red bell peppers, deseeded and roughly chopped
1–2 habanero peppers, adjusted to taste
3 medium onions, divided
4 garlic cloves
1 tablespoon finely grated fresh ginger
¾ cup neutral cooking oil
3 tablespoons tomato paste
2 bay leaves
1½ cups chicken stock, divided and used as needed

THE MAISON METHOD

Preparation Method

Season the chicken: Place the chicken pieces in a large pot. Add 1 teaspoon of sea salt, half of the Cameroon pepper, thyme, curry powder, optional seasoning cubes and one chopped onion.
Cook the chicken: Add 1 cup of chicken stock, cover and simmer over medium heat for 20–25 minutes, or until the chicken is nearly cooked through. Reserve the cooking stock.
Brown the chicken: Arrange the chicken on a lined baking tray and roast at 425°F for 15–20 minutes, or until golden. Alternatively, brown the pieces carefully in a small amount of cooking oil. Set aside.
Blend the pepper base: Place the tomatoes, red bell peppers, habanero peppers, one onion, garlic and ginger in a blender. Process until smooth.
Reduce the mixture: Pour the blended mixture into a wide pot and bring it to a steady simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until much of the excess liquid evaporates and the mixture becomes concentrated.
Prepare the frying base: Warm the cooking oil in a clean, heavy-bottomed pot over medium heat. Add the remaining thinly sliced onion and cook for 4–5 minutes, until softened.
Fry the tomato paste: Add the tomato paste and cook for 3–4 minutes, stirring continuously, until it darkens slightly and loses its raw taste.
Fry the pepper mixture: Carefully add the reduced tomato-and-pepper blend. Stir thoroughly, partially cover the pot and fry over medium-low heat for 25–30 minutes.
Develop the stew: Stir frequently to prevent scorching. The stew is ready for the next stage when it becomes deeply red, noticeably reduced and the oil begins to separate around the edges.
Season the stew: Add the bay leaves, remaining Cameroon pepper and approximately ½ cup of the reserved chicken stock. Stir and simmer for 5 minutes.
Add the chicken: Return the browned chicken pieces to the pot and spoon the stew over them. Cover partially and simmer over low heat for 15–20 minutes, until the chicken reaches an internal temperature of at least 165°F.
Finish and rest: Taste and adjust the sea salt and seasonings. Remove the bay leaves, take the pot off the heat and allow the stew to rest for 10 minutes before serving.

A NOTE FROM THE MAISON

Maison Notes

Reducing the blended pepper mixture before frying shortens the final cooking stage and helps develop the concentrated flavor that defines a properly prepared Nigerian stew.
Cook the stew until the oil separates naturally around the edges. This signals that the raw tomato flavor has cooked away and the peppers have developed their full character.
Serve with white rice, jollof rice, boiled yam, fried plantains, beans, pasta, bread or your preferred heritage accompaniment.

PLEASE NOTE

Allergen Information

Check the ingredients of any prepared chicken stock, curry powder or seasoning cubes used. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY