Nigerian Red Stew
Ingredients
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  • 5 Roma tomatoes, quartered
  • 2 red bell peppers, chopped
  • 1 red onion, sliced. Separate half the onion for the purée and the other half to be sautéed.
  • 1 Scotch bonnet pepper, stem removed (or substitute habanero)
  • 5 cloves of garlic
  • 12 oz tomato paste
  • 1 Tbsp salt, plus 1 teaspoon salt, divided
  • 1 tsp black pepper, plus 1/2 tsp black pepper, divided
  • 1/2 cup water
  • 2 Tbsp vegetable oil
  • 1 (15-oz) can of chickpeas, drained (optional)
  • 2 tbsp fresh rosemary (or substitute with 1.5 tsp dried rosemary)
  • 1 tsp paprika
  • 2 tsp curry powder
  • 2 tsp vegetable bouillon (or 2 vegetable bouillon cubes)
  • 2 bay leaves
Instructions
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  1. In a food processor or blender, combine the Roma tomatoes, red bell peppers, half the sliced red onion, Scotch bonnet pepper, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Purée until smooth.
  2. Heat vegetable oil in a large pot over medium-high heat. Add the remaining sliced onion, salt, and pepper. Sauté until onion is golden brown.
  3. Add rosemary, paprika and curry powder. Sauté until fragrant, about 2 minutes. 
  4. Add the blended tomato-and-pepper mixture, bouillon, chickpeas and the bay leaves. Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes.
  5. Remove bay leaves, garnish with green onions, and serve with white rice and fried plantains. Enjoy!
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