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This dish is also known as “Red Tomato Stew” or “Nigerian Red Stew” and is mostly made of  fresh fried tomatoes, onions, garlic and red bell peppers.

To be more specific I have called it “African Red Stew” which hails from Nigeria and can be made with either goat, beef or chicken meat. 

This stew can easily be made in your pressure cooker or slow cooker, so follow along. It really is not hard to make. 

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.

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.

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 liquidy, as some people do like to make it.

Simply add 1/2 cup of extra stock to the cooking process at the end.

Typically it’s served with ? “Pounded Yam” or “Rice”. I much prefer the pounded yam however if I do not have the instant stuff on hand I will use rice.

I will provide the recipe for pounded yam below. And tips on where to find it!

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 in less the time an effort.

Wanting to make Pounded Yam with this? Check out my 5 minute recipe for that here: how-to-make-pounded-yam/

Pounded yam is typically eating with your hands, no fork needed.

And I love doing that, 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

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

African Red Stew

Yield: 3

Cook Time: 1 hour

Total Time: 1 hour

Eating with your hands has never tasted so delicious!

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Ingredients

MEAT

• 1 1/2 lb Boneless goat meat
• 1 tbsp Curry powder
• 1 tsp Thyme
• 1 Maggi Cube
• 1 tsp White Pepper
• 1 Chopped Onion
• 1 cup Water

STEW/SAUCE

• 1 cup Cooking oil
• 4 Large Beefsteak Tomatoes
• 1 tsp Fresh Ginger Root
• 2 Red Bell Peppers
• 1 Onion
• 2 cloves Garlic
• 1 Maggi cube
• 1 Scotch bonnet pepper
• 1/2 cup Goat stock
• 1 Chicken Maggi Cubes
• Salt to taste

Instructions

1. Start by seasoning the meat, in a medium sized bowl add the boneless goat meat
2. and add 2 clove of minced garlic, chopped onion, curry powder, thyme, white pepper, salt.
3. Mix well and add to a medium sized pot along with 1 cup of water and allow it to cook over medium heat till tender. "Roughly 30 minutes" if you notice the water evaporating add more since you are going to want at least 1/2 cup reserved for later.
4. Once tender, strain the meat and reserve the "Broth" set the broth aside and add place the strained meat onto a baking sheet covered with tinfoil. Broil under the broiler 2 minutes on each side or until browned.
5. Now in a blended add the washed and halved tomatoes, red peppers, 1 onion, 2 garlic and scotch bonnet pepper. Blend until completely smooth.
6. Now in the same pot that you cooked the goat meat, add 1 cup of cooking oil along with 1 chopped onion bring to high heat and cook the onion till translucent.
7. Pour in one can of tomato paste along with the blended tomato mixture and all the remaining seasonings. Cooked uncovered stirring regularly for 10 minutes to cook the tomatoes. Then add in the goat stock and cover the pot cooking on a medium to low heat for an additional 20 minutes. Stirring every so often, you do not want to burn the tomatoes rather just fry them.
8. Once the oil has come to the top of the pot/tomatoes, add in the broiled goat meat and allow it to simmer on low heat for 5 minutes. Enjoy!

Notes

Serve with pounded yam or rice.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1245 Total Fat: 89g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 74g Cholesterol: 227mg Sodium: 987mg Carbohydrates: 28g Fiber: 6g Sugar: 15g Protein: 85g