Nigerian Rice and Stew

Ingredients

For the Rice

• 2 cups parboiled rice
• Water
• Salt to taste

For the Stew

• 6 large tomatoes or canned tomatoes
• 3 red bell peppers
• 2 scotch bonnet peppers, optional
• 2 onions
• 1 cup vegetable oil
• 1 pound beef, chicken, turkey, or fish
• 2 tablespoons tomato paste, optional
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 2 seasoning cubes
• Salt to taste
• Meat stock

How to Make Nigerian Rice and Stew

Step 1: Cook the Rice — Rinse the rice and boil in salted water until soft. Drain excess water if needed and set aside.

Step 2: Blend the Pepper Mix — Blend tomatoes, red bell peppers, scotch bonnet peppers, and one onion until smooth or slightly coarse.

Step 3: Cook the Meat — Season and boil meat until tender. Fry, grill, or leave it boiled depending on preference.

Step 4: Fry the Stew — Heat oil in a pot. Add sliced onions and tomato paste if using. Pour in the blended pepper mixture and fry until reduced.

Step 5: Add Stock and Seasoning — Add meat stock, thyme, curry, seasoning cubes, and salt. Simmer until the stew thickens and the oil rises slightly.

Step 6: Add Meat — Add cooked meat, chicken, turkey, or fish. Simmer for a few more minutes.

Step 7: Serve — Serve the stew over hot white rice.

What to Serve With Rice and Stew

• Fried plantain
• Moi moi
• Salad
• Boiled eggs
• Fried fish
• Chicken
• Zobo drink

Tips for Better Nigerian Stew

• Fry the pepper mixture well to remove raw tomato taste.
• Use meat stock for deeper flavor.
• Adjust pepper to taste.
• Allow the stew to simmer slowly.
• Make extra stew and freeze for later.