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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

• Nigerian Goat Pepper Soup
• Red Black Eyed Peas
• Fish Pepper Soup
• Nigerian Beef Stew

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: 4

Cook Time: 2 hours 2 seconds

Total Time: 2 hours 2 seconds

Eating with your hands has never tasted so delicious!

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Ingredients

• MEAT
• 2 pds lb Boneless goat meat
• 1 tbsp Curry powder
• 1 tsp Creole seasoning
• 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, minced
• 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 35 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

If you want it more liquidly, be sure to add more water or stock during the cooking process.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1230Total Fat: 76gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 61gCholesterol: 283mgSodium: 1305mgCarbohydrates: 34gFiber: 7gSugar: 15gProtein: 102g

These calculations are based off Nutritionix

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