This Nigerian Stew is made with cubed bone in goat meat and beef tripe. And is cooked in a traditional tomato, red pepper, scotch bonnet pepper, onion based sauce that you are going to love.

Looking for more African recipes? Try my Nigerian Pepper Soup it is another classic! Or this same dish with only Chicken instead Nigerian Chicken Stew recipe!

Nigerian stew is on the list of my top 5 favorite foods in the whole entire WORLD. I kid you not, I could eat this every other day till FOREVER! 

I’m so excited to share this recipe with you today! Red Stew has been a favorite recipe of mine since I was a little girl.

My mom cooked African food for me along with many other cultural dishes as she has a diverse set of friends and so this is where I developed my love for spicy foods from an early age.

is nigerian stew healthy

IS NIGERIAN STEW HEALTHY

Yes, it is full of natural ingredients and full of vegetables and protein.

WHAT IS NIGERIAN STEW MADE OF?

The intense “Red” color that you see in this recipe is from a blended mixture of red peppers, onions, tomatoes and spices. 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 Red Stew. 

I will always serve it with some pounded yam. You can find my recipe on How to make Pounded Yam here . However it can also be served with white rice or another African favorite such Fufu. 

Traditionally Nigerian Stew is meat based, so the meats used are goat, cow, turkey or chicken. It also is know to have smoked catfish in it.

I have tried all the above and can honestly say this combination is my all time favorite then the smoked cat fish version would be next. 

You can really use just about any type of meat protein for this recipe.  It is really up to you how you want your stew to taste. 

This stew is basically a process of completing several steps where the meat is cooked then the stew then it is all added together to make the most delicious recipe that I personally have ever tasted. 

I like to make big pots of this and will freeze it into separate meals to enjoy whenever I have a craving and trust me. That is often! Haven’t I told you already ha! That I love NIGERAIN STEW.

There is many different ways to make this stew, I have tried many different methods myself. This is my favorite method, I hope you give it a try if you are a Nigerian red stew fan and let me know what you think.

There is just something so comforting about this recipe. It does take some time to make also, but let me tell you it is so so so worth it! 

WHAT IS IN NIGERIAN STEW

You can omit the tripe if desired and add chicken or beef instead, personally this is my favorite combo. Goat and Tripe!

I want to make this recipe as simple as possible for the everyday reader and for someone who has never made this stew themselves before. So follow along and I assure you, it is an easy recipe that just takes some pre to complete. 

HOW TO MAKE NIGERIAN STEW

1. First off you want to start with some cleaned tripe, the whiter the better as it has been bleached. Then place that tripe into a colander and under running water rinse it scrubbing it with your hands all over for several mins. 
2. Then simply dice it up on a large cutting board, then repeat the cleaning process before placing in a medium stock pot.
3. Cover the tripe with water and simmer it on medium heat for 15 minutes till softened and remove.
4. Meanwhile, on a cutting board, dice your onions, tomatoes, garlic and place in a large stock pot cover with water and bring to a boil.
5. Boil the vegetables till tender ruffly 20 minutes, before removing the water and placing all the vegetables in a blender to blend till smooth.
6. Next in a large stock pot add your goat meat along with the diced tripe and the fresh purred garlic and ginger.
7. Season the meat with curry powder, thyme, Maggi powder and salt. 
8. Steam over medium heat for 10 minutes turning often and then cover with water fully and cover the pot and cook on medium – low heat for 30 mins.
9. Once the meat has cooked, make sure to strain the stock and KEEP THE STOCK this STOCK is GOLDEN.
10. Next in a large stock pot add a good amount of COOKING OIL 2 1/2 cups to be exact. 
11. Bring it to high heat then add in the meat and fry the meat till golden brown, remove and set aside. 
12. In the same pot with the oil add in your tomato paste, purred tomatoes and onions, ground crayfish powder etc and fry on medium heat with the lid closed for 35 minutes. Turning often so that it does not burn, be careful as it is hot and you will need to turn the heat down each time you lift the lid to ensure you do not get burned. 
13. Add back in all the meat and stir, season with more maggi cubes or salt.
14. Adding in the set aside MEAT STOCK at this time then allow it to cook all together the remaining 15 minutes.
15. Serve alongside some pounded yam, fufu or rice. 
16. Delicious!! 

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.

WHY IS MY NIGERIAN STEW BITTER

It just needs a spoon full of sugar if you find it bitter. However the tomato paste should level the bitterness out so be sure to use that. 

How to make Pounded Yam

Where to buy Pounded Yam > Pounded Yam on AMAZON

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

Looking for more delicious African Recipes? 

1. Quick Black Eyed Peas

2. Pounded Yam and Egusi Soup

2. African pepper goat soup

3. African Chicken Stew

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: Joyful Cook

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!

Nigerian Stew

Yield: 7

Stores great for leftovers

Print

Ingredients

• 8 Roma Tomatoes
• 2 Red bell peppers
• 2 Medium Onions
• 1 tbsp of purred garlic
• 1 tbsp of purred ginger
• 1 can of tomato paste
• 1 tbsp of ground crayfish
• 2 Scotch bonnet pepper, whole with seeds
• 2 1/2 cups of Cooking Oil
• 400 grams Beef Honeycomb Tripe
• 1 kg Goat bone in cubes
• 3 tbsp Curry
• 2 tbsp Thyme
• 2 Maggi cubes
• Salt to taste

Instructions

1. First off you want to start with some cleaned tripe, the whiter the better as it has been bleached. Then place that tripe into a colander and under running water rinse it scrubbing it with your hands all over for several mins. 
2. Then simply dice it up on a large cutting board, then repeat the cleaning process before placing in a medium stock pot.
3. Cover the tripe with water and simmer it on medium heat for 15 minutes till softened and remove.
4. Meanwhile, on a cutting board, dice your onions, tomatoes, garlic and place in a large stock pot cover with water and bring to a boil.
5. Boil the vegetables till tender ruffly 20 minutes, before removing the water and placing all the vegetables in a blender to blend till smooth.
6. Next in a large stock pot add your goat meat along with the fresh purred garlic and ginger. Along with
7. Season the meat with curry powder, thyme, Maggi powder and salt. 
8. Steam for 10 minutes turning often and then cover with water fully then cover the pot and cook on medium - low heat for 30 mins.
9. Once the meat has cooked, make sure to strain the stock and KEEP THE STOCK this STOCK is GOLDEN.
10. Next in a large stock pot add a good amount of COOKING OIL 2 cups to be exact. 
11. Bring it to hot then add in the meat and fry the meat till golden brown, remove and set aside. 
12. In the same pot with the oil add in your purred tomatoes and onions, ground crayfish powder etc and fry on medium heat with the lid closed for 35 minutes. Turning often so that it does not burn, be careful as it is hot and you will need to turn the heat down each time you lift the lid to ensure you do not get burned. 
13. Add back in all the meat and stir, season with more maggi cubes or salt.
14. Adding in the set aside MEAT STOCK at this time then allow it to cook all together the remaining 15 minutes.
15. Serve alongside some pounded yam, fufu or rice. 
16. Delicious!! 

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 995Total Fat: 79gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 65gCholesterol: 178mgSodium: 393mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 58g

These calculations are based off Nutritionix

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