Beef: 2 lbs. of beef cut into 1-1 1/2” chunks. Boil for 30-40 minutes (instant pot for 12 minutes). Fry in oil then add to stew.
Chicken: use skin-on and bone-in chicken thighs and/or drumsticks. Bake until fully cooked, then add to stew.
African tomato stew
Yield:
4 servings
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
A delicious stew perfect for all occasion.
Ingredients
- 4 whole medium tilapia
- 1 28 oz. can of diced tomato
- 1 red onion
- 1” ginger
- 4 cloves of garlic
- 3/4 cup oil
- 3 habaneros
- Nature’s season
Seasonings
- 1/2 tsp. salt
- 1/2 tsp. curry powder
- 1/2 tsp. thyme
- 1/2 tsp. pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 1/8 tsp. ginger
Instructions
Fish
- Defrost fish if needed, then clean and rinse.
- Cut off scales, fins, and any extra pieces, then cut off head. Cut remaining piece in half.
- Cover liberally in Nature’s season and allow to sit in a colander for 20 minutes.
- Bake at 400°F on a greased silicone baking mat for 15 minutes.
Tomatoes
- Set 1/2 cup of tomatoes aside. Blend the remaining tomatoes until smooth. Set aside.
Flavor blend
- Chop 1/2 of the onion, peel and chop the ginger, and peel the garlic.
- Grind in a food processor until finely chopped. Add 1-2 tablespoons of water, then grind to a smooth paste. Set aside.
Stew
- Dice the other 1/2 of the onion. Sauté in oil over medium (5) heat until soft.
- Add blended tomatoes and cook over heat for 20-25 minutes until greatly reduced and tomatoes start to stick to the bottom. Lower heat to medium-low (3) as needed to avoid burning.
- Add in seasoning blend, seasonings, and habanero and adjust to taste. Simmer for 5 minutes.
- Add in fish and gently stir to incorporate. Cook for another 5 minutes over medium-low (3).
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