Nigerian Chicken Stew
Obe Ata (OH-beh AH-tah)
Nigerian Tomato Chicken Stew
A velvety, deep-red tomato and pepper stew with tender chicken pieces, slow-cooked until the oil rises and the flavour is irresistibly rich.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: fresh tomato slices
Accompaniments: white rice, fried plantain, boiled yam
Instructions
-
1
Season chicken with salt, bouillon, thyme, and one chopped onion. Boil until tender, about 30 minutes.
-
2
Fry chicken pieces in oil until golden. Set aside.
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3
Blend tomatoes, red peppers, and scotch bonnet. Pour into a pot and cook on medium heat until reduced by half, about 20 minutes.
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4
Heat vegetable oil in the pot, add chopped onion and tomato paste. Fry for 3 minutes.
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5
Add the reduced pepper mixture and cook on low heat for 25-30 minutes, stirring occasionally, until oil floats on top.
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6
Return fried chicken to the stew, add bay leaves, and simmer 10 minutes. Serve over rice or with swallow.
Did You Know?
The test of a perfectly cooked Nigerian stew is the "oil floating" stage — when the red oil separates and sits on top, the stew is done.
Chef's Notes
Equipment Tips
- large pot
- blender
- frying pan
Garnishing
fresh tomato slices
Accompaniments
white rice, fried plantain, boiled yam
The Story Behind Nigerian Chicken Stew
Tomato stew, known as obe ata in Yoruba, is the backbone of Nigerian home cooking. After tomatoes arrived from the Americas, Nigerians created this deeply flavoured base that serves as the mother sauce for countless dishes.
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