Nigerian Stew

African - Recipe - 9jafoodie - Nigerian -Stew - red - tomato - food - rice

Nigerian Stew

I have a confession, don’t take it personal (in the voice of D’bang)Β  – I seldomΒ  cook stew. I could go 3-4 months without cooking a pot of Nigerian stew. My husband and I are really into small batch sauces, there was never a need to have stew in the house. We would usually make fresh sauce for pasta or rice as needed. Fast forward to late 2014, with a little baby in the house; we didn’t have time for the shenanigans we were accustomed to. I am now a proud member of the “always have stew in the fridge” club.

I prepare my stew in a very unconventional way. I am not about that pepper boiling life. it’s honestly too much cleanup work as the sauce has a tendency to spatter all over the place as it boils.

So how does she do it you ask- OVEN ROASTED peppers and tomatoes. Yes, you read it here FIRST and it’s going to change the way you prepare stew.Β  I have been cooking my stew this way for years but I just never thought to share the secret (Big Grin).

Simply cut up peppers, tomatoes, onions etc needed for the stew, roast in the oven for about 45 minutes (I usually roast along with meat). Puree in a blender and you get PERFECT thick paste that doesn’t have to be reduced / parboiled . You can also achieve this thick paste without boiling and without an oven but the taste and aroma just isn’t the same.

Here is a complete recipe on the soon to be famous “9jaFoodie Style Nigerian Stew”

Video Recipe

Ingredients may differ slightly πŸ™‚

The Sauce


  • 4-6 Large Tomatoes
  • 4 Red Bell Peppers (Tatashe)
  • 2 Green Bell Peppers
  • 2 Large Onion
  • 1-4 Scotch Bonnet peppers (Ata-rodo)


  • Chop all ingredients into large chunks, roast at 400F for 45-60 Minutes.
  • Puree to a paste in a blender (no need to add water)



Nigerian - stew - base - ata - lilo - pepper - tomato - stew - mix - easy - no - boiling - oven - perfect - color - red - texture

No Oven? No Problem!

Prepare the same ingredients as listed above


  • Place the sauce ingredients in a pot and add in 1 cup of water

ata - lilo - no - parboil - boil - recipe - easy

  • Place on Low-Medium heat and boil for 10 – 15Β  minutes
  • Pour boiled peppers into a strainer to remove any excess water. Puree to a smooth paste

ata - lilo - no - parboil - boil - recipe - easy

  • The resulting base will be thick and will require no further boiling. Enjoy!!

ata - lilo - no - parboil - boil - recipe - easy - naijafoodie - 9jafoodie

Recipe Note

  1. Roasting time will vary depending on oven type, roast until pepper are shrunken and look as pictured.
  2. Depending on the water content of the produce, you might have to remove some water from the pan as you roast the peppers
  3. I use a combination of red and green peppers because green peppers are cheaper where I live and has zero effect on the color of the stew. Feel free to use red peppers only
  4. You can toss the ingredients in some spices before roasting, this will enhance the flavor profile and the paste can also be used as pasta sauce withoutΒ  further cooking
  5. I usually broil my peppers a little just to char them for a more smoky flavor
  6. Store unused paste in the fridge or freezer. I often make a very large batch to use over time
  7. To make a big batch of paste, use a roasting pan not a try. Remember to give the veggies a couple of stirs while roasting.

The Stew


  • 3 cups sauce
  • 10 – 15 pieces boiled and roasted protein of choice (beef, shaki, ponmo, goat etc)
  • 1 cup meat stock
  • Maggi and salt to taste
  • Curry and Thyme to taste
  • 1/3 cup of Oil


  • Place a large pot on medium heat and add in meat stock. Add in sauce and 1-2 cups of water. Simmer until it starts to boil



  • Add in protein. Combine. Taste and adjust for salt and maggi.Β  Cover and leave to simmer for about 10 minutes


  • Add in oil , curry and thyme. Simmer for about 10 more minutes or just until oil floats to the top. Your stew is ready to serve

Nigerian - Stew - west -African - roasted - best - Recipe - Tomato - 9jafoodie - base - ata - lilo - no boil - roasting - method

Recipe Note:

  • The sauce is already cooked to perfection, there is no need to cook the stew for hours unending
  • I prefer roasted meat in my stew. You may use fried meat if you prefer. I find Salt, maggi, onion and a little pepper is all the seasoning you need for boiling meat.
  • Curry, thyme and other seasonings should be added in at the last stage of cooking, otherwise the flavors will get lost in the mix
  • I often do not add oil to my stew, there is loads of naturally occurring oil in meat. If you must use oil, add it in at the end, that way you add oil to enhance the stew
  • If you prefer fried stew. Start with 1 cup of oil and only add 1/2 extra cup of water to the stew.Β  everything else should be the same
  • This recipe can be modified for fish stew or chicken stew.Β  Simply substitute your choice of protein

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Recipe Index

Lose It Nigerian

By |January 5th, 2015|233 Comments


  1. Neso January 16, 2018 at 6:54 pm - Reply

    Tried it and loved it! Added ginger, garlic and habanero peppers before roasting. The recipe is wonderful. Finger licking goodness. Thank you for sharing ❀️

  2. Lou July 6, 2017 at 11:37 pm - Reply

    Can this base be used for jollof rice?

  3. VillageBoy June 24, 2017 at 10:29 am - Reply

    9jafoodie hi, roasting veggies and then blending to make stew, major eye opener for me. Never in my wildest dreams did I think of that but here is an idea. Have you ever thought of boiling meat/chicken without putting a single drop of water…?
    I tried it and it was totally out of this world.
    Just add the seasonings as you normally would, then lower the flame a little than the usual heat level and you’ll be amazed with the outcome.
    The idea hit me when I observed barbecues, no water is added and they taste way better than boiled meat. Same goes for other foods, plantain, corn on the curb e.t.c

    • 9jafoodie
      9jafoodie July 9, 2017 at 11:27 am - Reply

      I am glad you love the tip. Yes, that’s exactly what I do with my meat. I have a post on it here

  4. FAITH May 17, 2017 at 1:43 am - Reply

    Wow. Will definitely try this. But I have a very small Microwave oven. How do I adjust the time to 45C?

    • 9jafoodie
      9jafoodie May 18, 2017 at 2:05 pm - Reply

      Hello! sorry i am unable to help as I dont know the type of oven you have.

  5. Danish Sayed May 10, 2017 at 12:10 pm - Reply

    what is “Maggi”? Where I come from, Maggi is a brand of instant noodles.

  6. Chi March 16, 2017 at 1:44 pm - Reply

    When did you add the grilled vegetables?

  7. Me January 22, 2017 at 10:47 am - Reply

    This recipe was so good I bought the book!

  8. Mimi Ekeji January 15, 2017 at 3:28 pm - Reply

    So i made the stew this afternoon, I didn’t sieve the tomato mixture because of pure laziness. Nne this stew is the bam, my father loved it, my hubby and I think my daughter but sometimes you can’t tell what she is saying. I have always been a rice and stew person more than a jollof person so I appreciate a good red stew. Thank you so much for giving us this recipe. I can’t wait to try your other ones.

  9. Chinwe January 14, 2017 at 8:37 am - Reply

    Thanks so much for sharing. How long can I keep the base in the refrigerator? Does it freeze well?

    • 9jafoodie
      9jafoodie January 15, 2017 at 4:29 am - Reply

      It freezes extremely well. it will keep for months in the freezer. You can also store in the fridge for up to 4 weeks.

      • Dil January 21, 2017 at 10:21 pm - Reply

        What kind of red bell peppers do you use? Cause the regular big red bell peppers they have here is not tatashe. Am trying to get this recipe right, so which one do you use, is it the red bell pepper or tatashe? Thanks.

      • Sandra February 10, 2017 at 1:32 pm - Reply

        I just made this recipe, but my stew is a little too orange. What do think that I did wrong?

  10. Abster January 8, 2017 at 12:53 pm - Reply

    I used the broiling method 5 years as only had access to hand blender at the time. And I noticed that once the veggies where blended I’d end with a lovely paste. And it cut out the mess etc

  11. Brianna November 26, 2016 at 12:14 pm - Reply

    what is the name of the meat that you used in the display above. will be trying recipe tonight

  12. Abby November 1, 2016 at 9:44 am - Reply

    I tried it n it came out perfect….Even show my hubby how to via oven and how it saves time cos I won’t be around to help out….thanks a lot sis

  13. Shena October 28, 2016 at 8:36 pm - Reply

    How long do you broil the vegetable for?

  14. pat October 20, 2016 at 8:54 am - Reply

    Hey this woman!!! you are blessed man!! This site has turned me into a pro!! God bless you

  15. Ogo October 1, 2016 at 2:02 am - Reply

    Amazing, never heard of this method! Unfortunately though, I don’t have an oven yet :(. Please do you think a microwave oven will work?

    • 9jafoodie
      9jafoodie October 2, 2016 at 9:06 am - Reply

      If you are talking about conventional microwave used to warm food then unfortunately not.

  16. Adesola Tijani September 16, 2016 at 9:39 am - Reply

    Try this method last week and was so good will definitely be using this method now

  17. der September 6, 2016 at 12:27 pm - Reply

    this method is lit! while the stuff was in the oven i washed my hair and did stuff around the house. talk about a time saver. only thing was the intense splashorama when i fried the stew. i usually put ginger in my stew, and this brought out the flavour more. will def be using this method in the future. thanks for this!

  18. Zim July 24, 2016 at 9:37 am - Reply

    couldnt believe it. saw this by happenstance and it is PERFECT! this is my new modus operandi from hence

  19. Kemi June 29, 2016 at 3:02 pm - Reply

    Yes! Yes! Yes! Yes! Yes! Thank you for this recipe. Once that roasting aroma hit my nose I knew it was going to be a great day! Thank You. Thank you. Thank you. Can’t wait to look at your other recipes! Remain Blessed

  20. Ibrahim Tarfa April 30, 2016 at 5:11 pm - Reply

    Hi, I love the recipe it turned out perfectly but it was too hot(spicy)… Can you suggest a way to turn down the heat without losing flavour ?

  21. ESTHER TAIWO April 25, 2016 at 2:31 pm - Reply

    i have been wanting to try this for a while but dont know how to go about it. I purchase my peppers and tomatoes in large boxes and have to freeze them. the tomato gets very soft after it thaws, can i still roast it without loosing all the tomato,…lol

    • 9jafoodie
      9jafoodie April 26, 2016 at 8:23 pm - Reply

      I haven’t tried roasting frozen tomatoes before. I do roast defrosted bell peppers though and it works well.

  22. Timmie April 18, 2016 at 7:53 am - Reply

    I am going to try this at the next available opportunity. You are a genius!

  23. Nikki April 16, 2016 at 1:17 pm - Reply

    I don’t know what I did wrong but my stew turned out bitter. I used the boiling method. Help? ?

    • 9jafoodie
      9jafoodie April 17, 2016 at 10:29 am - Reply

      My only guess is that there was something wrong with the produce you used.I cant think of any other reason your stew would be bitter.

    • Yemisi September 6, 2016 at 3:15 pm - Reply

      Did you put the seeds of the tatase in? Can make it bitter

      • 9jafoodie
        9jafoodie September 6, 2016 at 7:16 pm - Reply

        I have heard that but never experienced it. I take out some seeds but I am not strict about it.

  24. Molly (@gingasnaps) March 27, 2016 at 2:09 pm - Reply

    Tried this and it was a hit! Tweaked the tom,pepper ratio though ( 6 tom: 6 red bell pep : 5 scotch pep: 2 onions),it was blazing hot just how i like it, but it came out really well. Thanks for this, Ronke.

  25. floxymart March 15, 2016 at 11:53 am - Reply

    i must surely try this. Finally i dont need to boil tomatoes all the way and waste my gaz. Thanks a lot to this revelation.

    • 9jafoodie
      9jafoodie March 17, 2016 at 6:24 pm - Reply

      do let me know how it turns out. you are welcome

  26. sly February 28, 2016 at 6:11 am - Reply

    Hello naija foodie I really need your opinion,wh ca ca use in place of potash for a soured stew?

    • 9jafoodie
      9jafoodie February 28, 2016 at 8:39 pm - Reply

      It depends on why the stew is sour. Is it spoiled from being left out or from acidity of tomato used?

  27. Sean February 20, 2016 at 9:50 pm - Reply

    No, seriously. This was a blessing, I just put my social media on notice about your website, etc. If there’s a cookbook, I’m supporting.

  28. Sean February 20, 2016 at 8:15 pm - Reply

    This is incredibly healthy, simplified and punch-your-momma delicious. I’m a new fan of yours.

  29. Racheal Alake February 7, 2016 at 9:48 pm - Reply

    Hi, I’m a student living away from home and I would like to make this stew however, I’m a bit confused. Back home my mum used to use tinned tomatoes but in this recipe you used fresh tomatoes. I just wanted to know if it actually makes a difference to the recipe and if using tinned tomatoes is still okay. Also you roasted your vegetables, my mum never did that and I would like to know if it makes the taste of the stew better. Thanks.

    • 9jafoodie
      9jafoodie February 8, 2016 at 12:18 pm - Reply

      Hello – yes, it’s okay to substitute tin tomato. Roasted vegetables is a signature that I introduced to the Nigerian cooking sphere, it eliminates the need for parboiling and it adds smokyness to the stew.

  30. Prince December 21, 2015 at 11:01 am - Reply

    Hi. Love your recipe. Im cooking a cooking novice and i wanted to know if you could put a a recipe for the stock you use. It would sure help me a lot. Thanks.

  31. Rachel December 15, 2015 at 5:58 am - Reply

    Hey! I made dis yday. Loved the taste and look of d stew, it came out just like the picture. I used goat meat 4 mine. Tanks 9jafoodie. Do you have a recipe for dry okro?

    • 9jafoodie
      9jafoodie December 15, 2015 at 7:45 pm - Reply

      yeiiiiiii!!! that’s great feedback, thank you!! No! but I should, I loved Orunla (dried okra) soup when I was growing up.

  32. Seun December 8, 2015 at 9:45 am - Reply

    Hey, I was wondering if i could still roast the peppers/tomatoes that have been in the freezer for a while.

    • 9jafoodie
      9jafoodie December 8, 2015 at 7:11 pm - Reply

      you sure can. You just have to defrost the vegetables before roasting. let me know how it turns out.

  33. Yvette ada November 15, 2015 at 12:47 am - Reply

    This is so out of the box way of cooking…

  34. Kelsey November 3, 2015 at 1:42 am - Reply

    I like adding tomato paste for quantity reason. At what stage should I add the tomato paste?

  35. MandanaY October 26, 2015 at 8:28 am - Reply

    I’ve made this twice now and I LOVE the technique. Thank you for all the work you put into this blog. I’ve wanted to make food like this for my guy for years and always felt too intimated. You make it all so easy!

  36. Angela Onuora October 21, 2015 at 9:42 pm - Reply

    I can’t wait to try this out! I’m hooked on this blog! For real though…do a book.

  37. temifami September 21, 2015 at 11:09 am - Reply

    Thanks alot for this method! I tried the “boil before blend” and it was on point! Though I used canned tomatoes which caused a bit of splatter pre-blending but I was impressed the stew cooked barely minutes and it was yummy πŸ˜€

    Your recipes are so easy to follow, well written for 9ja food dummies… Keep up the good work!

  38. karen September 7, 2015 at 11:49 am - Reply

    Tnx u’re simply amazing.

  39. angela August 30, 2015 at 10:51 pm - Reply

    I tried your method, and thanks because it was the best stew I ever made. this would be my method from now on

    • 9jafoodie
      9jafoodie September 2, 2015 at 8:39 pm - Reply

      yeiiii!!! that’s awesome. Thanks for the feedback.

  40. udeme August 18, 2015 at 3:44 am - Reply

    Amazing comments I will sure try this. Two questions: how can I achieve this using a microwave? Secondly,why must I strain before pureeing if I am going to add water to the sauce much later.

    • 9jafoodie
      9jafoodie August 19, 2015 at 10:09 pm - Reply

      Yes, it can be achieved using a baking microwave style oven. we remove the water so you can better control the thickness of your stew.

  41. Estti E. August 12, 2015 at 9:52 pm - Reply

    This is one of my favourite recipes from you! I’m never making stew any other way!

  42. Adura Ojo July 28, 2015 at 12:57 am - Reply

    I love what you are doing here, 9jafoodie. It’s been a while! Hope you and your family are good. Let me know when your cookbook comes out. It would be a pleasure to have you on my blog.

    • 9jafoodie
      9jafoodie July 29, 2015 at 2:44 pm - Reply

      OMG!! Been way too long. I definitely will keep you posted on the book.

  43. jennie July 18, 2015 at 2:05 pm - Reply

    I just prepped this awesome smelling stew. Thank you ma’am.

  44. Tester Eleven July 15, 2015 at 7:45 pm - Reply

    So after you roast your fresh chopped ingredients, do you blend the now roasted ingredients, or is there already going to be a puree there? I’m sorry if this is a weird question πŸ™‚

    • 9jafoodie
      9jafoodie July 16, 2015 at 10:50 pm - Reply

      You will have to blend the roasted peppers.

  45. Blessing July 14, 2015 at 4:22 am - Reply

    Thank you for the recipe. I just tried it yesterday and it’s the first time my elder sister who is the queen of all things food commended my stew. The aroma was just divine. She has already adopted the recipe. Will try more recipes.

  46. Mae July 5, 2015 at 7:21 am - Reply

    Thank you so much! I cant express how much I hate the bubbling and splattering that comes with boiling the sauce. Just made this and it’s perfect! Will definitely be coming back for more tips and recipes.

    • 9jafoodie
      9jafoodie July 6, 2015 at 10:04 pm - Reply

      That’s great to hear Mae, thanks for the feedback.

  47. Enny July 1, 2015 at 2:10 pm - Reply

    How do I roast my protein -beef, shaki, bokoto,? Do I have to boil them first or roast raw n do i have to dab on veg oil before roasting?

    • 9jafoodie
      9jafoodie July 1, 2015 at 8:37 pm - Reply

      Yes, you do have to boil them first. I will do a proper post on it soonest.

  48. cc June 18, 2015 at 6:17 pm - Reply

    Hi this looks very interesting, was wondering if I can use the sweet peppers sold in the local grocery stores, they are usually orangeish

    • 9jafoodie
      9jafoodie June 20, 2015 at 6:59 am - Reply

      I have never tried those. I usually use the green or red ones.

  49. Tony June 18, 2015 at 9:08 am - Reply

    Hello Ronke!
    You are doing a great work here.
    With this kind of stew eehn,there is no way Esau wouldn’t have sold his birthright.

  50. dimma emmy May 31, 2015 at 7:53 am - Reply

    Hi newbie here I am poor student and I think the fresh tomatoes here in the UK are not as good as back home plus I can’t find tatashe to save my life. Can these recipe be made with canned chopped tomatoes and still taste nice.
    And for the frying method which is how I normally make my stew it always burn and still taste kind of sour when I make it. Help please!!!!

    • tunmi May 31, 2015 at 9:21 am - Reply

      Hey dimma emmy, I use canned tomatoes as well. I roast everything else, the peppers and onions, then I blend it with the canned tomatoes in a blender. So save the canned tomatoes till the blending stage.

      Sour stew when frying….hmmm make sure none of the items you use are past their expiration date. Or maybe it’s the pot?

    • 9jafoodie
      9jafoodie May 31, 2015 at 8:54 pm - Reply

      Hi Dimma,
      Tatashe can be found in the produce isle of major grocery chains, they are sold as red bell peppers. I think the sour taste might be from too much tomatoes, canned tomatoes are usually more tart than fresh ripe ones.
      As Tunmi mentioned, canned tomatoes should be added directly into the blender with the roasted ingredients.

    • JayWithWoman July 11, 2015 at 12:13 pm - Reply

      Hello Dimma, perhaps I am too late and you have already solved your problem, but I was always told to ensure I got rid of the seeds from the bell peppers and as much of the white inside bit as possible, as they add bitterness/sourness.

      As for you 9jafoodie, you are a god send! What a great idea. I will be trying this the next time I make stew. What a joy to not be a slave to the cooker?!

  51. Sylvia May 24, 2015 at 6:35 am - Reply

    @TUMMY try soaking the pan in a mix of vinegar , dish washing liquid and water then wash. I would normally do a part of vinegar to three parts of water. But from your post, it looks like the pepper is concentrated so make the vinegar more concerned and maybe boil on low med heat for about 5 to 10 minutes before you wash. Good luck.
    @Ronke pls I asked yesterday how you would make EKO. Pls kindly oblige

  52. Tolulope Gidado May 22, 2015 at 5:04 am - Reply

    This is so nice!!! Your recipe are so realistic but please i want the the “9jafoodie” app. when will it be out!!!!

  53. Barbara Forson May 20, 2015 at 4:35 pm - Reply

    Please help me ooo my stew taste very good but how do u manage to get de red color of urs

    • 9jafoodie
      9jafoodie May 20, 2015 at 10:28 pm - Reply

      Redness is ALWAYS a factor of the produce used. A nifty trick is to add in a little tomato paste (puree) or some red paprika. For the recipe mix above, you can add in 125ML of paste or 2 tablespoons of red paprika for brilliant red color.

  54. Vivian Ohajiwu May 17, 2015 at 1:46 am - Reply

    This so nice

  55. Masood May 7, 2015 at 4:08 pm - Reply

    I’m a PhD student living alone in the UK and I so much miss Nigerian food. I am a terrible cook and would really appreciate your help!

  56. Zainab April 29, 2015 at 12:05 pm - Reply

    I just made this stew and I couldn’t be happier. I’ve been following your Instagram page for a few weeks now and I think I’m on a mission to make everything you put up lol. Thank u sooo much for making my hobby much more enjoyable. The stew….AMAZING and with less hassle. Thanks again and thanks for being such an inspiration to me…bless you

  57. tunmi April 26, 2015 at 9:21 am - Reply

    Aunty, Iyam baaccckkkk!!!

    So how does one get the acid of the peppers out of the pan? My mum bakes cakes and pastry goods, and from scratch too. I use one of her baking pans, a square one darkened from use. So she was on a baking spree and she used one of the pepper pans to bake a chocolate cake. Thank goodness and all religious and spiritual deities that she tasted it a bit before decorating it. It was a habanero flavored chocolate cake.

    This may be more of a chemistry question, but is it possible to get the aroma, acid, smell, or taste out of the pan? The ata rodo has capsaicin acid and it is baked, so to draw out that capsaicin acid from a metal pan, would we use alkaline foods?

  58. dera April 18, 2015 at 2:01 pm - Reply

    Your blog has changed my life and given me a lot of confidence in the kitchen.

    • 9jafoodie
      9jafoodie April 18, 2015 at 8:17 pm - Reply

      That’s awesome Dera, we appreciate you.

  59. Uhuru April 14, 2015 at 8:47 am - Reply

    I tried this yesterday and it was delish!!! The only mistake I made was not using enough oil as I increased the sauce. The smell from the oven was already heavenly!! Will definitely make again.

  60. tobiloba April 12, 2015 at 12:19 pm - Reply

    I have already grilled fish and chicken, how do I substitute the stock

    • 9jafoodie
      9jafoodie April 12, 2015 at 7:46 pm - Reply

      You can use water and seasoning cube instead

  61. Bimpe April 4, 2015 at 4:58 pm - Reply

    Can’t wait to try this! Quick question- I get the fried method and adding it at the beginning, but wondering if adding oil at end enhances the flavor? Or what it does for stew?

    • 9jafoodie
      9jafoodie April 4, 2015 at 5:59 pm - Reply

      Adding oil at the end enables you to make a better decision on how much oil you truly need.

  62. Sylvie Akpan March 28, 2015 at 10:51 pm - Reply

    Hiya! So I stumbled on your Instagram page many months ago and my hobby has had a reason to be more enjoyable. I love all you bring to us but most of all I must say, I love that you respond to every single comment-sweet or sour. Amazing!!! You must have an absolutely sweet heart.

    • 9jafoodie
      9jafoodie March 30, 2015 at 8:18 am - Reply

      Awww… thanks much. eiiii, comments help us improve in one way or another πŸ™‚

  63. Kemi March 14, 2015 at 12:16 pm - Reply

    Thanks for this site. It has made a difference to my cooking. God bless you. Quick question: Do you de-seed the red bell peppers? I have always de-seeded them but I am wondering if it is a waste of my time.

  64. Winnie March 14, 2015 at 9:57 am - Reply

    In the process of trying out this recipy, fingers crossed, it should come out as expected.
    Just love your recipes

  65. Tomiwa March 14, 2015 at 7:08 am - Reply

    dear 9ja foodie. I am yet to try this recipe but I’m optimistic it will turn out really nice. if my microwave have a roast or bake function can I use it for the peppers? Thanks for sharing. I have a request. I’m presently handling the publication of women’s magazine for a notable interdenominational christian fellowship. I would like to feature this piece. can I have your email so I may give exact details. Regards.

  66. Jules Michaels March 14, 2015 at 5:52 am - Reply

    You don’t have to add water to the none oven method, just put all your ingredients in apot and cook in low heat. The liquid in the ingredients will boil and dry out. You can even boil till its dry and all the ingredients look slightly roasted. I use this method all the time and it comes out beautifully well

  67. Jay March 12, 2015 at 12:20 pm - Reply

    Love this I will try it out. Sounds like a healthy way too.. Thanks for sharing

    • 9jafoodie
      9jafoodie March 12, 2015 at 9:08 pm - Reply

      You are most welcome, do let us know how it turns out

      • Jay May 27, 2015 at 9:11 am - Reply

        It was delicious. I use this method all of the time now actually. I have stomach issues that make it difficult for me to have tomatoes so I just use bell peppers instead for the entire dish and it is wow. I also roast ox tails, tripe, beef, etc. in the oven along with the bell peppers, habanero peppers and onions. Best. thing. ever!

        • 9jafoodie
          9jafoodie May 27, 2015 at 10:15 am - Reply

          Fantastic! You are another believer Jay!
          Thanks for the feedback.

          Your stew sounds next level!

  68. Busola March 12, 2015 at 6:12 am - Reply

    I am going to try this recipe out this weekend. For the first method, do I need to preheat the oil before putting it at end. By the way, I want to use palm oil.

    • 9jafoodie
      9jafoodie March 12, 2015 at 9:15 am - Reply

      You can do either or. if you want a more fried looking stew, then preheat the oil. I usually don’t add extra oil into my stew unless I absolutely have to, that’s why I add it in at the end.

  69. Dee March 11, 2015 at 8:39 pm - Reply

    New reader here, i dont have a oven, can i use microwave? And if its by boiling, after draining do i need to add water wen i want to blend?

    • 9jafoodie
      9jafoodie March 12, 2015 at 9:16 am - Reply

      No, a microwave will not work. No, you do not need to add any extra water to blend.

  70. bunmi A March 11, 2015 at 6:13 pm - Reply

    I will for sure try this method this weekend. Thanks for sharing.

    • 9jafoodie
      9jafoodie March 12, 2015 at 9:18 am - Reply

      You are most welcome. let us know how it goes.

  71. Onyeka March 11, 2015 at 12:42 pm - Reply

    Amazing. Trying it today

    • 9jafoodie
      9jafoodie March 11, 2015 at 12:43 pm - Reply

      Yeiiii!! please let us know how it goes.

  72. Bogho El February 28, 2015 at 3:12 pm - Reply

    Just tried this stew. The stew is the truth!! Roasting enhances the flavor of the peppers, I just love it.
    Keep up the great work.

  73. Kemi February 28, 2015 at 2:40 pm - Reply

    First time of seeing this blog dear Ronke, thank you. Quick question, doesn’t the sour taste of the tomato remain with this method. I thought frying the stew is what removes the sourness. And some stew have some kind of sweetness, how can I achieve this, would using sweet pointed red peppers work? Thanks

    • 9jafoodie
      9jafoodie March 3, 2015 at 11:05 am - Reply

      The sour taste comes from unripe / undercooked tomatoes. The sauce will not be sour. Sweetness comes from sweet bell pepper (tatashe)

  74. JJ February 26, 2015 at 5:16 pm - Reply

    I tried this with the non oven method and the end result was absolutely scrumptious! The aroma, the taste, the rich colour and the time I saved! Thanks for the tip.

    By the way, for my mix, I used tomatoes, red capsicum, green chili, garlic, onions and ginger. Had a huge pot so used more than 1 cup of water and boiled for 30 mins before blending.

    • 9jafoodie
      9jafoodie February 27, 2015 at 12:18 pm - Reply

      Yeiii!! thanks for the feedback and thanks for the tip.

  75. Barbara Forson February 19, 2015 at 8:12 pm - Reply

    Hahahaha, thanks sis

  76. D1 February 19, 2015 at 6:37 pm - Reply

    Ok so stumbled on this new method of cooking Naija stew. Am curious so will go out tomorrow, get the ingredients and do some lab sorry kitchen work. If it turns out great then babe you have a new disciple! Can’t wait…

  77. Barbara Forson February 19, 2015 at 12:06 pm - Reply

    Have try out dis stew and it was amazing , secondly was trying to make de fried stew but it end up like de first method pls help me out

    • 9jafoodie
      9jafoodie February 20, 2015 at 9:07 am - Reply

      The basic Principe of frying stew is to use loads of oil (that makes me cringe), since the stew base has little to no water, it will take a little bit more time for oil to pass through it.
      Here is how to fry the sauce: put 1-2 cups of oil in a pan, add 2 cups of base and half cup water. fry on medium-high heat stirring on occasion. skim off excess oil when done.
      Let me know if this helps

  78. Chinyere February 16, 2015 at 4:42 pm - Reply

    God bless you for sharing things like this. My oven has baking and grilling option which of them am I suppose to use. Tnk u

    • 9jafoodie
      9jafoodie February 17, 2015 at 8:35 am - Reply

      amen amen. Bake for the hour and then 5-10 minutes to grill the top

  79. Tunmi February 8, 2015 at 8:10 pm - Reply

    So I finally did it, forgive me I’m a student with limited time and funds. I baked it, and timed it too, for exactly an hour and while that was happening, I was boiling turkey and mannnn….wommaannn..aunty….I absolutely love your method. Seriously, patent it oh because the last thing I want to see is some person a la Jamie Oliver or even worse Iggy Azalea columbusing this your recipe and “introducing” stew base to the world (eye roll).

    Honestly, this saved so much time and cleaning. I had canned tomatoes so all I roasted were one tatashe (red ball peppers), 3 rodo (habanero peppers) and one onion (cut up into chunks). Then I blended the roasted darlings with the canned tomatoes and like someone said, it was so rich. The previous method of blending then boiling left a suspension/colloid like mixture (watery stew on top, thick stew on the bottom) but this was perfect. Ehn ehn…consistency was the word I was looking for. It truly was beautiful and the aroma…chaiiii, even Beethoven could have composed something to it. So yes, I shall be repeating this process for all stew-required dishes, including efo (oh my gosh, it would go really well with efo because of its richness).

    Oh last part, I heated up a pot, added palm oil (I just poured a sizeable amount–sorry for the image– a good fiberous product length), I let the palm oil heat up just a bit then I added the blended magicness. That was another heaven. It smelled like ata dindin or even ayamashe’s second cousin. But yes, 9jafoodie I hail oh. Ever considered a takeout/carryout franchise (preferably around college campuses–HBCUs in particular -wink-wink-)?

    • 9jafoodie
      9jafoodie February 8, 2015 at 10:06 pm - Reply

      This has to be my favorite comment of the year, I couldn’t stop laughing. I am very glad you enjoyed the recipe, I shall contact a patent lawyer. LOL.
      Please stop by more often.

  80. Queen February 7, 2015 at 9:02 pm - Reply

    I normally don’t drop comment but I have to this time, the roasting of the ingredients makes sense and would so greatly reduce time for fried stew which take ages as the water is from the peppers are already dried up in the oven, well done sis, can’t wait to try it

  81. kay February 2, 2015 at 1:22 am - Reply

    Just tried this recipe. Simply awesome. Thanks for sharing. Will add pictures next time

  82. Safirah January 29, 2015 at 10:36 am - Reply

    aww!! this is genius. definately gonna try it out

  83. Your website is amazing. I’m roasting all the veggies and the meat in the oven right now and our home smells like my grandma is cooking outside in the village. It’s such a blessing to have stumbling on 9jafoodie and this recipe. I’m especially happy that the recipe doesn’t call for frying anything really and I can enjoy village stew πŸ™‚ Thank you!!

  84. Miss Dee January 22, 2015 at 10:11 am - Reply

    This recipe is live! I am so trying it out (totally hate the whole blending then boiling process). Just want to ask; how do you broil if your oven only has a bottom burner?

    • 9jafoodie
      9jafoodie January 22, 2015 at 10:13 am - Reply

      whoop! you cant broil without top burner. don’t sweat it though, the recipe still works just fine.

      • Miss Dee January 22, 2015 at 10:26 am - Reply

        bummer. :(. But, i’ll live πŸ™‚

  85. judy akpala January 21, 2015 at 8:49 am - Reply

    When roasting d tomatoes, do I need to remove d seeds?

  86. Omi January 19, 2015 at 7:32 am - Reply

    This has been my go-to method for making stew since the day u lay my eyes on this recipe. The thought of not having to boil the splattering blended tomato is like a breath of fresh air. The stew not only cooks faster, it looks smoother and richer anf the roasted scent the vegetables give to the stew is just amazing.

    I personally love cinnamon and basil, and recently started adding a bit of both to my stew (different taste) and with this new method,its delicious.

    • 9jafoodie
      9jafoodie January 19, 2015 at 3:35 pm - Reply

      Thanks for the review Omi. We are happy you enjoy the recipe.

  87. Christiana January 16, 2015 at 10:18 am - Reply

    Love love love the idea of roasting the peppers. I can imagine the distinct flavor that adds to the stew. Definitely making stew using the recipe this weekend.

  88. Edoro January 15, 2015 at 9:04 pm - Reply

    Hmmmm… new recipes to bits because I easily get bored of same old taste. A little strange but thats me☺️Now I’ve got a new recipe for the weekend! Great!!:-) Thanks!!!

  89. Yewande January 15, 2015 at 8:33 am - Reply

    Wow, I tried this and my stew turned out perfect!! I never thought it was possible to make stew without all that boiling first splatter. I ended up making two pots of stew πŸ™‚

    Thanks so much for the post!

  90. Prisca January 12, 2015 at 11:53 am - Reply

    I always use plum tomatoes in cans. Can I use it with this method?

    • 9jafoodie
      9jafoodie January 15, 2015 at 8:28 am - Reply

      You can add that at the blending stage.

  91. Tosin January 10, 2015 at 8:28 am - Reply

    Just tried this OMG fantastic

  92. Salihu January 10, 2015 at 3:50 am - Reply

    I don’t have an,what can I use Instead to roast the ingredients?

    • 9jafoodie
      9jafoodie January 10, 2015 at 8:15 pm - Reply

      You have two options, either place the chopped ingredients in a pot and boil briefly, strain then puree (you will get a thick paste) or put the ingredients in a bowl, cover with boiled water, strain and puree (perfect texture as well). i will say that the taste isn’t the same as the roasted peppers but at least you don’t have to boil.

  93. marieh2014 January 9, 2015 at 8:08 am - Reply

    When you roasting, Is it the same thing as baking? My oven key are either bake or broil. Help!!

  94. Fofster January 7, 2015 at 1:42 am - Reply

    Hello…new reader here. I made this recipe today and it was incredible. Thank you for sharing. I followed the recipe precisely, with great results. I did have to roast my peppers for a little over one hour but other than that it came together really well. My ideal kind of recipe: simple ingredients, simple prep and just plain delicious food in a short amount of time. It was so good, I got carried away and ended up making more than the stew…made Jollof rice, beans, Peppered chicken, and peppered ribs. πŸ™‚ Thank you…off to read some more of your recipes. More grease to your elbows.

    • Jane January 7, 2015 at 2:10 am - Reply

      na wa for you o, Fofster, all those mouth watering meals you made! i was salivating after reading your post. I’m on a low- carb diet for now but i’m a meat lover so I will allow myself to fantasise on your peppered chicken & ribs. LOL…

      • 9jafoodie
        9jafoodie January 7, 2015 at 2:09 pm - Reply

        Meat is carb free πŸ˜€ peppered chicken with a side of salad.

    • 9jafoodie
      9jafoodie January 7, 2015 at 2:11 pm - Reply

      WOW… excellent feedback. Thank you for taking the time to come back and comment. Please send me some of the delicious meals you made. The sauce is so versatile and the color and consistency is just amazing.

  95. zee January 7, 2015 at 12:47 am - Reply

    Thank you so much.

  96. zee January 6, 2015 at 9:40 am - Reply

    Pls what do u mean by broiling? And what part of the oven do you lite? is it the top or the bottom part? Thank you

    • 9jafoodie
      9jafoodie January 6, 2015 at 10:50 am - Reply

      Just at the end of roasting, I switch on the top of my over for about 5 minutes.

  97. Brenda January 6, 2015 at 2:03 am - Reply

    Wow, this sounds great, always wanted to this on my own, thanks so much!! πŸ™‚

  98. immaculatebites January 5, 2015 at 11:26 pm - Reply

    Ronke, Wow! What a coincidence. We both made stew and yours look really appetizing. Roasting the vegetables before blending-Brilliant idea! I cannot wait to try it out. Thanks for sharing!

    • 9jafoodie
      9jafoodie January 6, 2015 at 10:56 am - Reply

      Great minds dear… do let me know how it turns out.

  99. Idy Ekanem January 5, 2015 at 11:07 pm - Reply

    Am sure going to try this as i hate all the splatter that occurs while making stew.
    Thanks for the great tip.

  100. Tunmi January 5, 2015 at 2:44 pm - Reply

    Excellent idea Latoya, create/write/publish a book. Cooking book, recipe book, children’s book. Even if na “Foods of Naija” (Humans of New York style) I will buy.

    • 9jafoodie
      9jafoodie January 5, 2015 at 2:58 pm - Reply

      awww…. Thanks! working on the recipe book

  101. latoya Ayodele January 5, 2015 at 1:32 pm - Reply

    Can u please mail me out a recipe book…

  102. Ruqayya January 5, 2015 at 11:22 am - Reply

    Can’t wait to try this very brilliant idea. Tomorrow?? Roasted stew it is. Thank you Thank you #big hug.

    • 9jafoodie
      9jafoodie January 5, 2015 at 2:26 pm - Reply

      Great! Remember to tag us on instagram or facebook.

  103. Innocent Onuoha January 5, 2015 at 10:44 am - Reply

    Very smart one. I love this

  104. Tola January 5, 2015 at 9:57 am - Reply

    I done this a few times and absolutely LOVE it! Like you we’re not really into cooking stew down much and just go for small batches but the smell of roasted tomatoes, pepper and onions is absolutely divine!! I’ve sometimes added a couple of other veggies in as well and pureed it all together to give it additional flavour. Good stuff!

    • 9jafoodie
      9jafoodie January 5, 2015 at 10:30 am - Reply

      The smell is definitely amazing!

      • Nancy February 11, 2015 at 6:35 pm - Reply

        After so many years in Europe now still nothing else can beet our naija stew, but there’re this sun tried tomatoes, peppers and onions adding them to the fresh ones gives you an enome taste the tested youjust can never forget, type of meat is alway your choice, but the result is ummmm! As you all know stew goes with a lot of food stioffs like yam , beans and dodos, all sort of pastas are great on it, I usually cook a lot of it and freeze it, because of work pressure so the daily are covered one week or the other, all additional kinds vegetables must be cooked fresh to retain the Good vitamins, the family loved it! Try it out!!

  105. Jane January 5, 2015 at 9:48 am - Reply

    enhe! 9jafoodie, na now you come. this your nigerian stew grab me well-well. Oven roasted peppers & tomatoes? this one na millenium dimension o!. But as Hauwa asked, how else can you roast if you dont have an oven?

    • 9jafoodie
      9jafoodie January 5, 2015 at 11:18 am - Reply na now i come oh. errrmm this no oven thing pass my power oh. It could be roasted over open flames though (i am thinking aro – firewood pit)

  106. Bisola Liadi January 5, 2015 at 8:27 am - Reply

    Nice one, will experiment on it soon!

  107. Hauwa January 5, 2015 at 8:10 am - Reply

    Great idea dearie. But have got a question 2 ask, wot if I don’t have an oven, wot other method can u suggest for roasting the ingredient.(Tomato nd pepper)

    • 9jafoodie
      9jafoodie January 5, 2015 at 11:23 am - Reply

      errrmm this no oven thing pass my power oh. It could be roasted over open flames though (i am thinking aro – firewood pit). You can also try the steam method though. either place the chopped ingredients in a pot and boil briefly, strain then puree (you will get a thick paste) or put the ingredients in a bowl, cover with boiled water, strain and puree (perfect texture as well). i will say that the taste isn’t the same as the roasted peppers but at least you don’t have to boil.

      • Bianca January 9, 2015 at 2:11 pm - Reply

        If you have a microwave, you can use your microwave oven!

  108. Evagreen January 5, 2015 at 8:07 am - Reply

    Sounds great. Wish i could do it but with my 2 big custard bucketful of tomato i use for my stews, boiling will be far more convinient.

    • 9jafoodie
      9jafoodie January 5, 2015 at 11:22 am - Reply

      You can use a roasting pan for a big batch. see the recipe note.

      • Lynnpopes March 6, 2016 at 7:30 am - Reply

        For a large quantity of tomatoes, I blend and boil for a few minutes. Then use a colander to strain for like 10minutes. Just pour slowly into the colander so the tomatoes won’t pass through but only water. Then I also fry it in the microwave by simply adding a little oil, pour the combo in a large bowl and bake for 15minutes!

        • 9jafoodie
          9jafoodie March 10, 2016 at 8:39 pm - Reply

          Thanks for the addition

          • adenuga olayinka May 8, 2016 at 2:04 pm - Reply

            haa!!! atlast i can drop my comment since i have been battling with this but thank God am able to. firstly i want to say a big thank you for this work of yours i pray God will empower you to do more. i love to cook alt even though i dont know how to eat but i love all your recipes. now my question is i have an soon which am to prepare puff puff for 500 guest pls how do i go about this i have been doing it but not as large as 500 guest and it will be inform of chops. how many tsp of yeast is required for 1paint rubber that is 3kg and sugar. thanks

  109. Chic Therapy January 5, 2015 at 8:07 am - Reply

    Totally trying this. Will let you know how it goes.

  110. Janee January 5, 2015 at 7:23 am - Reply

    This is pure genius!! Can’t wait to try this..

  111. olufunmi January 5, 2015 at 7:21 am - Reply

    9jafoodie, you are too much. Although I don’t usually drop comments, I follow you like the hair on your neck. Thanks for the awesome recipes. You are too much. When is the cookbook coming out

    • 9jafoodie
      9jafoodie January 5, 2015 at 10:47 am - Reply

      awwww.. thank you so much. cookbook is in the works! 2015 is the year BGG.

  112. Mela January 5, 2015 at 7:16 am - Reply

    Roasting and pureeing the veggies sounds genius. Can’t wait to try that next time.

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