Recepies for Nigerian Fried Fish Stew

  • 800 mls Tomato Paste
  • 1 big Mackerel (a.k.a. Titus in Nigeria)
  • 2 teaspoons thyme
  • 2 medium onions
  • 1 big stock cube or boullion cube
  • 1 habanero pepper (Atarodo, Ose Oyibo, Atarugu)
  • Salt (to taste)

Important notes on the ingredients
  • Tomato Stew is fresh puree tomato and the tinned tomato paste that has been boiled and fried in vegetable oil to remove all traces of water and the sour taste of tomatoes. It is the base stew for all Nigerian Red Stews and Jollof Rice recipes. This is not raw tomato puree.
  • Mackerel (also known as Titus in Nigeria) is the most popular fish for preparing the Nigerian Fish Stew but feel free to use any fish of your choice. Some fish are too soft when cooked and will scatter in the stew because of all that stirring. It is not advisable to use such fish.
  • red onions for the Nigerian Fish Stew but you can use white or yellow onions if they are the only ones you have.
  • Stock cubes are the seasoning cubes we add to our cooking.
  • The quantities for the seasonings are for guidance only so add the thyme, pepper and salt to your taste.