Tomato stew
"This tomato stew is a west African dish quite popular in Nigeria. It is often served with plain boiled rice, beans, sweet potatoes, other types of tubers and basically goes with other varieties."
Difficulty
Medium 👍Ingredients
Step 1/9
- 113⅓ g beans (for serving)
Cook the black eyed beans with enough water in a pressure pot and set aside, making sure it’s properly cooked.
Step 2/9
- ¼ kg venison tenderloin
- 4½ g stock cubes
- ⅛ tsp salt
- ¼ tbsp cayenne pepper
Prepare meat stock by seasoning with salt, some chopped onions, stock cube, cayenne pepper and cook until the meat is tender.
Step 3/9
Extract meat from the stock and grill in the oven.
Step 4/9
- 1⅛ tomatoes
- ½ bell peppers
- ¼ red onion
- 1⅛ cloves garlic
In a food processor, process the tomatoes, bell peppers, garlics, onion until purée. Pour in a saucepan and cook for 20 mins. or until its water dries out.
Step 5/9
- 75½ g tomato paste
- 27¾ ml flaxseed oil
- ¼ tbsp curry powder
- ¼ tsp dried thyme
Heat up a wok. Add the oil, tomato paste, curry powder, dried thyme and stir-fry for 3 mins.
Step 6/9
- 176⅔ ml water
Add the meat stock and stir until the mixture is well incorporated. Add the water and stir, cover lid and cook for about 30 mins.
Step 7/9
- ⅔ stalks curry leaves
Wash the curry leaves, add to the pot and stir. Cover the pot and allow to simmer on low heat for 10 mins.
Step 8/9
Take out the grilled venison from the oven and gently drop into the pot.
Step 9/9
Allow the cooked stew to stand for 5- 10 minutes before serving. Dish and serve with the cooked beans.