How to make Nigerian White Rice with Tomato Stew
How to make Nigerian White Rice with Tomato Stew
Cuisine: Nigerian white rice and tomato stewDifficulty: Medium6
servings20
minutes40
minutes1
hourWhite rice served with rich, spicy Nigerian tomato stew is a staple in many homes. The stew is made with blended tomatoes, peppers, and onions, then simmered in oil with proteins and seasonings for a deeply satisfying flavor.
Ingredients
2 cups long grain parboiled rice
4–5 cups water
1 teaspoon salt
Ingredients for Tomato Stew:
5 large tomatoes (fresh)
2 red bell peppers (tatashe)
2 scotch bonnet peppers (atarodo)
1 large onion (divided: half for blending, half for frying)
½ to ¾ cup vegetable oil or palm oil
1 tablespoon tomato paste (optional, for color and richness)
2 seasoning cubes
1 teaspoon curry powder
½ teaspoon dried thyme
1 tablespoon ground crayfish (optional)
Salt to taste
Optional Proteins:
1 cup cooked beef, chicken, goat meat, or fish
2 boiled eggs (optional for serving)
Directions
- Step 1: Boil the White Rice
Rinse the rice thoroughly until water runs clear.
In a pot, bring water to a boil. Add salt and rice.
Cook uncovered on medium heat for 15–20 minutes or until rice is soft but not mushy.
Drain excess water and set aside. - Step 2: Blend the Base
Blend tomatoes, red bell peppers, scotch bonnet, and half an onion into a smooth or slightly coarse mixture.
Pour into a pot and boil on medium heat for 10–15 minutes to reduce excess water (optional but recommended for thicker stew). - Step 3: Make the Stew
In a separate pot, heat the oil. Add sliced onions and sauté until soft and golden.
Add tomato paste (if using) and fry for 3–4 minutes.
Pour in the reduced blended tomato mix. Stir and fry on medium heat.
Add curry, thyme, seasoning cubes, crayfish (optional), and salt to taste.
Simmer uncovered for 15–20 minutes, stirring occasionally to prevent burning. The oil should rise to the top.
Add your cooked protein (meat or fish) and stir gently.
Simmer for another 5–10 minutes so flavors absorb into the meat. - Serve:
Scoop fluffy white rice onto a plate.
Ladle rich tomato stew over the rice.
Garnish with a boiled egg, fried plantain, or steamed veggies (optional).
Notes
- Tips for Best Results:
You can use canned plum tomatoes as a backup (blend and reduce well).
Stew stores well in the freezer for up to 2 weeks.
For smoky flavor, roast some of the peppers before blending.
