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.
Tomato Stew
£45.00
A red sauce cooked in vegetable oil or palm oil alongside fried assorted meat or any protein of choice. This dish is cooked with heat variations.
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.
| Weight | 2 kg |
|---|---|
| Style | Assorted Meat, Fish, Chicken |
| Size | 2 litres |
| Complimentary | Plain White Rice |
| Oil | Palm Oil, Vegetable Oil |
| Ingredients | Tomatoes, vegetable oil, palm oil, red bell peppers, scotch bonnet, meat/chicken/fish, seasoning, onions, paprika, bay leaves, salt, thyme, curry |
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