Like the name implies, One Pot Tomato Stew is a stewing method where everything is done in one pot and in quick succession. This stewing method would serve people who are allergic to frying their tomatoes. I am for the frying method, but after I tried this, I can boldly say it is just as good.

If you are pro-frying and so averse to this method, I have other stew recipes, HERE and HERE.


INGREDIENTS
-Tomato
- Tatashe
- Rodo
- Cow leg
- Shaki
- Chicken
- Panla fish
- Garlic
- Ginger
- Curry
- Thyme
- Vegetable oil
- Seasoning cubes
- Salt

PREPARATION

1) Wash tomatoes, tatashe and scotch bonnet. Please take out the seeds in the tatashe, else you would be left with a bitter stew.

2) Peel onions and add to (1).

3) Blend the mix in (1) together. I roughly blended mine because I don’t like my stew smooth. You can smooth blend yours if that is how you like it. I also blended it with little water, it was THICK.

4) Pound/blend ginger and garlic separately and set aside. This would be added later to sharpen the taste of the stew. If you have ginger and garlic paste/powder, you can use that too.

NOW TO THE COOKING

STEP 1: Season your meat and cook thoroughly until it is tender. I started with the cow leg and shaki. After that I added the chicken and took it out when it was done. Added more water and continued with the shaki and cow leg.

NOTE: I seasoned my meat with garlic, ginger and onion paste. That is asides seasoning cubes, curry and thyme. I didn’t add salt!

In a nonstick pan, I heated some vegetable oil and fried the chicken and fish.

STEP 2: When the meat is tender and about a cup of stock remains, pour in the tomato blend. It is important some stock is remaining as this would help the tomato blend come out tasty.

Stir the mixture, reduce to medium-low heat and boil until you achieve PIC 3.

STEP 3: Add curry, thyme, onions, garlic, ginger, seasoning cubes, salt and some vegetable oil. Stir well, cover and leave to boil.

You can add some water if it is so thick and leave to boil again, until the oil floats perfectly on top.

STEP 4: I added my fried fish and chicken. Allow to simmer on low heat and turn it off in two minutes.

SOURCE: My Food Blog

Cc: Mynd44
Lalasticlala

internationalman:
Ingredients too much. I don't like food with too much ingredients..

Mariangeles:
This is more like buka stew.


Munzy, see that fish that I told you about.

MadamVanessa:



I was actually planning to prepare this to day, only for my sugar daddy to say that lately he has been eating spoon food, that he needs swallow. I had no other choice than to make her Okro soup with semo.

Poco is a very good cook though.

pocohantas:


Yea, albeit without bleached palm oil. And without curry and the rest too.

What did you tell him about panla? Hope he is not planning to put it in oha?

Mariangeles:

Na true.
And without boiled eggs too.



I told him it’s my favorite fish for stew, he said it’s too tasteless.

pocohantas:


Your sugar daddy na Bobrisky? Hope he enjoyed the meal? At least his wife would rest small from the kitchen if you continue like this.

Thanks for the compliment.

pocohantas:


When e drink stew, e go get taste by force.

Mariangeles:
This is more like buka stew.


Mu.nzy14, see that fish that I told you about.

pocohantas:


That is fine dear. I didn’t cook it for you.

Ihavethingstodo:
@ pocohantas I noticed you boiled the tomatoes with your stock very well for the oil to be at the top! Nice but I prefer the frying method

You cook well though!

doggedfighter:
Pocohontas, did you drain the the blended tomatoes? Or you poured everything into the stock?

budaatum:


You think well too.

pocohantas:


But talk true o, if I didn’t state that I used boiling method, you for know on sight?



I poured everything inside like that o. Though I blended it to be thick.


This method works for me. I will stick to this.

Thanks for sharing, sweetie.



Thank Buda. Been a while…

pocohantas:


That is fine dear. I didn’t cook it for you.

pocohantas:


When e drink stew, e go get taste by force.

doggedfighter:


What kind of pot did you use in making that stew?

Is it a small ite ona ?

pocohantas:


Local pot? Yes. Koko irin.

Senomi:
Anty anty, my brother is searching vigorously for a wife o

This stew is way better than most igbo people stews that's always too acidic e.g slapping mouth or overfresh stew

doggedfighter:


I think I like it. Do you prefer them to the aluminum pots. If yes, why?
Any advantage of using it?

folake4u:
This looks so good. I love stew that the Red colour is sharp.
By the way, I saw where you didn't add salt when seasoning the meat to boil, I heard it makes the meat hard or something. I don't know how true it is.

Nice one, Poco.
As you nor wan waybill food for me, I dey comot this place tomorrow sef.

Mariangeles:


We have improved.

What causes that is using of tomato paste, and not allowing it fry out its slappyness.

pocohantas:




It is actually very true. Except I no wan commot for kitchen that day, na im I go add salt to cow leg! It also seals the pores of the meat, making it hard for the seasoning to penetrate.

Na now I go consider you. Let me know when you commot.