Stew is a popular tomato sauce used for eating rice, bread and other meals in Nigeria.
2 pounds fish fillets, thinly sliced (although it won’t be authentic Nigerian, chicken may be substituted for fish)
Salt, to taste
Pinch of thyme
Â¼ cup red bell pepper, minced
Â¾ cup tomato paste (6-ounce can)
1 medium onion, chopped
4 cups water
Â¼ cup peanut or vegetable oil
1 chicken bouillon cube
Season fish fillets with salt and thyme. Set aside.
Place the pepper, tomato paste, onion, and water in a large pot.
Cook for 10 minutes over medium heat.
Add the oil and bouillon cube. Simmer over low heat for 15 minutes.
Add the seasoned fish fillets and simmer for 10 minutes. (If using chicken, simmer for 20 minutes.) Serve with rice.
Serves at least 8.