Nigerian Red Stew (Obe Ata)
In short: Chicken simmered in a deep red sauce of tomatoes, bell peppers and scotch bonnet, fried in oil until thick and served with rice, yam or plantain. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Nigerian red stew is the backbone of everyday cooking, spooned over white rice, boiled yam, fried plantain and spaghetti. Tomatoes, red bell peppers and scotch bonnets are blended, reduced and fried in oil until deep red and rich. Chicken is boiled with aromatics, then fried before it joins the stew, which adds both color and flavor. Make a big batch, since it keeps well and freezes beautifully.
Instructions
- Put the chicken in a pot with the sliced onion, thyme, curry powder, bouillon cube, salt and water. Cover and cook over medium heat for 20 minutes, until the chicken is cooked through (74°C / 165°F). Lift out the chicken and keep the stock.
- Heat the 3 tablespoons of oil in a large pan and fry the chicken for 3 to 4 minutes per side until browned. Set aside.
- Blend the tomatoes, bell peppers, scotch bonnets and the chopped half of the onion until smooth. Simmer the purée in a wide pot over medium heat for 20 to 25 minutes, until reduced by about half.
- In another large pot, heat the 100 ml of oil. Fry the sliced onion for 4 minutes, then stir in the tomato paste and fry for 3 minutes until it darkens.
- Add the reduced purée and fry for 15 minutes, stirring often, until thick and the oil floats on the surface. Stir in the curry powder, thyme, bay leaves, bouillon cube and salt.
- Add the chicken and 120 ml (1/2 cup) of the reserved stock. Cover and simmer for 10 minutes. Taste, adjust the salt, and serve with rice, boiled yam or fried plantain.
Tips
- Reducing the purée before frying removes the raw tomato taste and keeps the stew from turning watery or sour.
- Beef, goat meat or fish also work. Boil beef or goat for 45 to 60 minutes first, and add fish at the end for just 5 minutes.
Questions and answers
Why is my Nigerian stew sour?
The tomatoes were probably not cooked down enough. Reduce the purée first, fry it until the oil separates, and add a pinch of sugar if the tomatoes are very tart.
Can I freeze Nigerian red stew?
Yes. Freeze it in portions for up to 3 months and thaw overnight in the fridge. Reheat gently and add a splash of water if it has thickened.
What is the difference between Nigerian stew and jollof rice base?
They are made from the same blend of tomato, pepper and onion. Stew is served as a sauce with chicken or meat, while jollof rice base is cooked with the rice.
How long does it take to make Nigerian Red Stew (Obe Ata)?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Nigerian Red Stew (Obe Ata)?
About 420 kcal per serving, with 29 g of protein, 14 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 14 g |
| Fat | 27 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
