Nigerian Stew

*skips introductions and greetings*

Why? Because we aren’t strangers anymore. I totally forgot to post a recipe last week. I spent my time sleeping. It’s okay to sleep right?

Today’s post is one of the most common things you will find in Nigerian homes. Stew. It is actually called Obe-Ata (Pepper Stew in literal terms). Nigerians make stew in various ways, it is one of the easiest things to make. It was one of the first things I learnt, well after knowing how to cook rice.

Look at the beauty!

When I came to America, I noticed Mexicans always roasted their peppers before they used them for salsa, and I wondered why. Throwback to Nigeria and I remembered older women used to spread the peppers in the sun or on the roof to get in contact with direct heat before they blended them. This heat increases the flavor, adds that distinct, sweet smoky flavor to the stew. When you roast the peppers before blending asides from making it easier to blend, the flavors could make someone sell their birthright to you. JK.


For my own I used

A loooot of Tomatoes

4 Onions

4 Red Bell Peppers

2 handfulls of Habaneros (Atarodo/Tatashe) because I like it spicy

5 Seasoning Cubes

1 Can of Tomato Puree

4 Cups Cooking Oil

1 Cup Palm Oil


  1. Cut up your tomatoes, onions, and peppers as much as you can. I was lazy I didn’t cut a lot. It’s okay to be like me. Put them on a tray and set them in the oven on 450F for fifteen minutes. Bring it out when slightly charred.
  2. Now pay attention, you want to mix your tomato puree with some water and blend with it so you aren’t blending with just water but with diluted tomato puree.

    This incorporates everything, everything cooks at the same time, adds to the red color, and helps it blend better and smoother. source

  3. In a pot, add some cooking oil and some palm oil and heat this. I cooked a large quantity of stew so I used 4 cups of cooking oil and 1 cup of palm oil. Cut up some onions and fry on low heat to release the flavor. img_3856-1
  4. Pour the blended mixture into the hot oil (I love the sizzling sound it makes when the pepper hits the oil). Now you want to add your seasoning, thyme, curry, and some salt to taste. Let this cook for 30 minutes.
  5. Halfway into cooking, add your meats, I used goat meat and turkey. Two different types of meat with distinct flavors.

    Amazing! Let this cook for 30 more minutes on medium heat. NB: If you are not using a nonstick pot ensure to stir it occasionally to avoid it sticking and burning at the bottom. ezgif.com-optimize (9)

  6. Hack: I’ve realized over years of cooking stew that, when it is cooked the oil comes to the top of the pot. Okay, that’s gonna be $5 for the tip. Contact me for payment info. Thanks. Let it simmer on low heat. Enjoy the stew with anything!


14 thoughts on “Nigerian Stew

  1. mayokun says:

    I used this recipe to make my stew and it is a life saver. Like I’ve found my go-to stew recipe.
    I really don’t like cooking but mans gotta chop and your recipes are so easy to follow.
    Thank you.

    1. Tobi says:

      I’m glad it worked well!

  2. Ng says:

    Thank you for the hack. You’re a life saver. Keep soaring

  3. S says:

    So you didn’t use the meat broth at all? If I add that to this system will it come out different?

    1. Tobi says:

      Used a little of it just for flavor. You can add it for sure

  4. J says:

    Is the meat pre cooked. Not sure that the goat meat and Turkey will be done in 30 minutes.

    1. Tobi says:

      Yes. It is cooked already

    2. E says:

      You always want to precook your meats so you can have stock to put in the stew for more flavoring besides the seasoning

  5. Pade says:

    Thanks for the oven tip as well as the oil hack! I’m always stuck in between knowing when the stew is done cooking.

  6. Chidinma says:

    This stew looks yummy. Anyway, I’m stealing the ‘dry your tomatoes and pepper in the oven’ tip.

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