- Grind / Blend the chilli pepper and cut the onions into small pieces.
- Start preparing the tomato stew
- Cut up the chicken and cook with half of the chopped onions, stock cubes and thyme. When the chicken is almost done, add the beef and cook till well done. Then add salt, allow to simmer for about 5 minutes, transfer to a sieve to drain. Grill or fry the chicken and beef. This is optional but it gives them a rich golden look.
- When you are happy that the tomatoes in your tomato stew are well-fried, pour out the excess oil
- Place the pot of tomato stew back on the stove and add the chicken stock (water from cooking the chicken). There may be tiny pieces of bones at the bottom so be careful not to add those.
- Add the chilli pepper and the grilled chicken and beef. Stir very well and add salt if necessary. You can also add some water at this point if the stew is too thick.
- Cover the pot and cook at medium heat till the contents of the pot is well steamed. Stir again and you are done.
- Your Nigerian stew is ready!
- 1.5kg fresh Plum Tomatoes
- 600g tinned tomato paste (or watery tinned Tomato Puree: 1.2kg)
- Vegetable Oil: a generous amount
- 1.2kg whole chicken (hen)
- 15 medium cuts of beef
- 2-3 medium onions
- Habanero Pepper & Salt (to taste)
- 3 big stock cubes
- 2 tablespoons thyme