This dish is also known as Red Tomato Stew or Nigerian Red Soup and it consists of a cooked then broiled protein of your choice which is then stewed fresh fried tomatoes, onions, garlic and red bell peppers. You can also add an array of meats such as beef, chicken or fish. My recipe here uses goat meat.
I have more African recipes on this site, since it is one of my favorite cuisine these days 🙂 Go check some of my other favorites out > Nigerian Chicken Jollof Rice or Ghana Jollof Rice or Chicken Red Stew which all would serves well alongside this dish. See below for more African recipes that your sure to love!
If your wanting a recipe that includes 3 types of meats your going to want to try this Mixed Meat Nigerian Stew as seen below.
Some people will also add tripe as well to this dish. Personally my favorite way to make it is with boneless goat meat as you see here.
You will notice that I placed this recipe under the “hard” to cook category. The reason for that is because it takes some time and a few steps to make. But besides that it truly is worth the effort.
This stew is so special that it is served as the main dish during the holidays in Nigeria. Yup you heard that right, so instead of our North American Turkey they serve this.
WHAT TO SERVE WITH AFRICAN RED STEW
You can serve with Rice or Pounded Yam. Pounded Yam typically is prepared with a mortar and large pot and is made from scratch, however do to advances in the food industry you can now buy it in a “powdered form” and make the same thing. Find that recipe here > How to make Pounded Yam
Red Goat Stew has been a favorite recipe of mine since I was a little girl. Yup my mom cooked African food for me along with many other cultural dishes and so this is where I developed my love for spicy foods.
Now some people like this stew to be super spicy, I prefer it mild – spicy and so that is what I’m sharing with you today. The intense “Red” color that you see in this recipe is from the blended mixture.
Some people like there red stew to be somewhat running, I prefer my more thick as you can see above. I find it makes it really easy this way to pick up with the pounded yam and tastes better in my opinion.
However if you prefer it more liquidly, as some people do like to make it. Simply add 1/2 cup of extra stock to the cooking process at the end.
Wanting to make Pounded Yam with this? Check out my 5 minute recipe for that here: how-to-make-pounded-yam/
I love eating with my hands, if you have not tried it before your in for a tasty experience.
Notes: The type of curry powder you use here is important, you don’t want a masala type curry which is to mild. Ideally a Jamaican curry will work best here.
Inspired by: Nigerian Lazy Chef
Looking for more Delicious African Recipes
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