Tomato stew is a staple eaten all across the country, with white rice and tomato stew serving as a counterpart to jollof rice, similar to white rice and ofe akwu vs. banga rice. Types of tomato stew include imoyo (a light fish stew common to the western part of the country) and ‘classic’ Sunday stew (prepared universally). Some variations of stew are dependent on the tomato-pepper ratio and variety of assorted meats, with pepper-based stews often known as “ofada” stews. The pepper notes in the standard tomato-based variations vary from medium to moderately hot.
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