Nigerian rice and peas with stew

Stew

• 6 plum tomatoes, chopped
• 1kg boneless chicken, diced
• 3 red bell peppers, chopped 
• 2 red onion, chopped 
• 2 habanero peppers, chopped 
• 6 cloves garlic 
• 350g tomato paste 
• 1 cup water (200ml) 
• 1 cup vegetable oil (220 ml) 
• 1 teaspoon fresh rosemary 
• 1 teaspoon paprika 
• 1 teaspoon curry powder 
• 2 bouillon cubes 
• Rice and peas, cooked, for serving 
• Dodo (fried plantain), for serving 
• Fresh veggie mix, for serving 
• Salt to taste 
• Pepper to taste

Method

Rice and peas

1. Wash and drain rice with cold water.
2. In a cooking pot, add the rice, stir well and add the water and coconut milk. Bring to the boil.
3. Add the kidney beans and cooked together until the rice is done. Season with pepper and spices of choice, if desired.

Stew

1. In a blender, combine 5 fresh tomatoes, red bell peppers, half of the chopped red onion, habanero peppers, garlic cloves and blend until puree smooth.
2. Using a large pot, heat vegetable oil up on medium-high heat.
3. Add the remaining tomato and chopped onion. Stir fry until fragrant.
4. Now add the chicken, or meat of choice, if using any. Then stir in rosemary, paprika, curry powder, and bouillon cubes. Cook until the chicken is cooked through, for about 10 minutes.
5. Add the blended tomato mixture.
6. Bring to a boil over high heat. Cover and allow to simmer at low heat for 30 minutes, until the stew has thickened to your desired choice. Add salt and pepper to taste, adjust seasoning if needed.
7. Remove stew from heat and allow to cool.
8. Serve with rice and peas. Garnish with fried plantains and salad, if desired.
9. Enjoy!

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