nigerian-ish stew
Ingredients
2 tablespoons oil (reduce to 1 tablespoon if cooking with a fatty meat)
1 medium yellow or white onion, diced
2-3 cloves crushed or minced garlic
1 lb ground meat (I grew up eating ground beef, but now often make this with chicken)
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1/2 - 1 teaspoon ground red pepper (adjust based on your preference for spicy food)
1 14.5 oz can diced tomatoes (I like fire roasted)
1 6 oz can of tomato paste
Instructions
Heat oil in medium saucepan at medium high heat.
When oil is hot (test by dropping a small piece of onion in the oil—if it immediately sizzles, it's hot enough), add onions and saute until translucent, stirring frequently.
Add garlic and stir, cooking for about 1 minute.
Add ground meat and stir, breaking up pieces with spoon. Immediately add spices and cook until meat is no longer raw, 3-7 minutes.
Add diced tomatoes and cook for about 5 minutes.
Add tomato paste and stir to combine. Add about one cup of water (adjust based on your preferred thickness) and stir.
Lower heat to medium low and cover pot. Simmer for about 40 minutes, until spices are well integrated and stew no longer tastes like raw tomatoes.
Serve with rice or your preferred carbs.
About this recipe
When I was growing up, rice and stew was one of our staple meals. We also ate stew with almost everything: spaghetti, yams, potatoes, you name it. I don't remember if stew is the first thing I learned how to cook, but it definitely is a dish that I can make without thinking.
I love stew not only because it tastes delicious, but also because it is such a versatile dish. Swap out your protein, use whatever form of fresh or canned tomatoes you have on hand, and adjust or add different spices according to your preferences (one of my favorite twists is to throw in some garam masala). It comes out a little different every time I make it, and isn’t that what’s fun about cooking?
