Rice and Stew Recipe: How to Make Classic Nigerian Steamed Rice with Rich Tomato-Based Stew

Introduction

Rice and Stew is a staple dish in Nigerian cuisine, cherished for its simplicity, versatility, and rich flavors. The dish consists of perfectly steamed white rice served with a flavorful, tomato-based stew that often includes assorted meats, chicken, or fish. The Nigerian tomato stew is prepared with fresh tomatoes, red bell peppers, onions, and a blend of aromatic spices. It is a go-to dish for everyday meals and special occasions, providing a satisfying and balanced meal for the entire family.

Ingredients

For the Steamed Rice:

3 cups long-grain parboiled rice
6 cups water
1 teaspoon salt
1 tablespoon vegetable oil or butter (optional for extra fluffiness)

For the Tomato-Based Stew:

4 large tomatoes
4 red bell peppers (Tatashe)
2-3 scotch bonnet peppers (Ata Rodo)
1 large onion (half for blending, half chopped)
1 cup vegetable or palm oil
500g chicken, beef, or fish (pre-cooked)
2-3 stock cubes (Maggi or Knorr)
1 tablespoon tomato paste
1 tablespoon ground crayfish (optional)
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt to taste

Instructions

Step 1: Cook the Steamed Rice

Rinse the Rice: Wash the rice thoroughly until the water runs clear to remove excess starch.
Boil Water: In a large pot, bring 6 cups of water to a boil. Add salt and a splash of vegetable oil or butter.
Cook the Rice: Add the washed rice to the boiling water. Reduce heat, cover, and let it simmer until the rice is tender and all the water is absorbed (about 15-20 minutes).
Fluff and Set Aside: Fluff the cooked rice with a fork and set aside while preparing the stew.

Step 2: Prepare the Tomato-Based Stew

1. Blend the Peppers and Tomatoes:

In a blender, combine the tomatoes, red bell peppers, scotch bonnet peppers, and half of the onion.
Blend until smooth and pour into a pot. Boil the mixture until most of the water evaporates, leaving a thick paste.

2. Fry the Stew Base:

Heat Oil: In a large pot, heat the vegetable or palm oil. Add the chopped onions and fry until golden brown.
Add Tomato Paste: Stir in the tomato paste and fry for 2-3 minutes to reduce its tanginess.
Combine with Blended Mixture: Add the thickened pepper and tomato blend to the pot. Stir well and cook on medium heat for 10-15 minutes, allowing the oil to rise to the top.

3. Add Protein and Seasoning:

Incorporate Meats or Fish: Add the pre-cooked chicken, beef, or fish to the stew. Stir gently to avoid breaking the fish pieces.
Season the Stew: Add thyme, curry powder, ground crayfish, garlic powder, ginger powder, stock cubes, and salt. Mix thoroughly and allow the stew to simmer for another 10 minutes until the flavors meld together.

Step 3: Final Touches and Serving

Check the Seasoning: Taste the stew and adjust salt or spices as needed.
Simmer on Low Heat: Allow the stew to cook on low heat until the oil floats to the top, indicating the stew is well cooked.
Serve Hot: Scoop the steamed rice onto a plate and generously pour the tomato stew over it.

Serving Suggestions

Rice and Stew pairs perfectly with:

Fried Plantains (Dodo): Adds a sweet and savory contrast to the rich stew.
Boiled Eggs: Often served on top of the rice and stew for added protein.
Vegetable Sides: Such as steamed spinach or a fresh vegetable salad.
Beans or Moi Moi: For a traditional and hearty Nigerian meal.

Tips for Making Perfect Rice and Stew

Achieve a Rich Stew: Cook the tomato and pepper mixture until the oil rises to the top. This step enhances the flavor and reduces the sourness of the tomatoes.
Control the Heat: Adjust the number of scotch bonnet peppers based on your spice tolerance.
Fluffy Rice: To prevent soggy rice, maintain the correct rice-to-water ratio and avoid overcooking.

Enjoy this classic and comforting dish that brings warmth, flavor, and tradition to your dining table. Rice and Stew is a versatile and delicious meal that never goes out of style in Nigerian households!